**7. Protective factors for colorectal cancer according to our data**

According to our results consumption of dairy products, fruit, garlic, onions, fish, plant oil, boiled food, vegetables, fowls, legumes and white meat has a strong protective effect for CRC. Low salt diet, fasting, usage of acetylsalicylic acid and rural life also possess protective

Risk and Protective Factors for Development of Colorectal Polyps and Cancer 185

**Factor Intensity Exp. (B)**  Low salt diet + + + 0,001 Melons + + + 0,051 Dairy products + + + 0,071 Pears + + + 0,114 Acetylsalicylic acid + + + 0,119 Garlic + + + 0,128 Fasting + + + 0,133 Fish + + + 0,137 Poultry + + + 0,165 Rural life + + + 0,197 Water melons + + + 0,200 Hares + + 0,202 Onions + + 0,228 Plant oil + + 0,231 Grapes + + 0,235 Peppers + + 0,264 Fruit + + 0,294 Vegetables + + 0,300 Green vegetables + + 0,318 Boiled food + + 0,343 Fowls + + 0,367 Legumes + 0,418 Rare use of grilled meat + 0,430 Fasting + 0,457 White meat + 0,665 Peaches + 0,668 Table 5. Protective factors for CRC (0,01 – 0,2 + + +), ( 0,201 – 0,40 + +), ( 0,41 – 1,00 +).

**8. Risk and protective factors for colorectal polyps and colorectal cancer -** 

Our data show that colorectal polyps and cancer share common risk and protective factors (Kotzev et al., 2008). This finding, paired with the high frequency of existence of colorectal polyps and CRC, could serve as an evidence of the role of the colorectal polyps as CRC precursors. Common risk and protective factors for colorectal polyps and colorectal cancer are summarized in Table. 6, where factors are divided into alimentary risk factors,

**9. The mode of action of risk and protective factors for colorectal polyps and** 

The mode of action of different risk and protective factors for CRC and CRP is associated

Obesity, high BMI and high caloric intake are associated with increased risk for cancer formation, including CRC (Giovannucci et al., 1995). These risk factors are connected with

with distinct pathogenetic mechanisms, which sometimes share similar pathways.

**9.1 Alimentary risk factors for colorectal polyps and cancer** 

**summary** 

**cancer** 

nonalimentary risk factors and protective factors.

**9.1.1 Obesity, high BMI and high caloric intake** 


Table 4. Risk factors for CRC (4,01 – 12,00 + + +), ( 2,01 – 4,00 + +), (1,00 – 2,00 +).

effect against development of CRC. Our data is similar to the findings of other authors (Zaridze, 1983). Detailed list of protective factors against development of CRC is presented in Table 5.

The most important protective factors for CRC development are: consumption of fruit, vegetables, fasting, vegetable oil, fish, poultry, white meat, legumes, boiled food, and rare consumption of grilled meat. Regular use of acetylsalicylic acid and rural life are prominent protective factors for development of CRC. Obviously, diet regime in conditions of Bulgarian rural area is much closer to the healthy Balkan diet from the first half of the 20-th century, which plays protective role in the prophylaxis of cardiovascular, metabolic and neoplastic diseases.


effect against development of CRC. Our data is similar to the findings of other authors (Zaridze, 1983). Detailed list of protective factors against development of CRC is presented

The most important protective factors for CRC development are: consumption of fruit, vegetables, fasting, vegetable oil, fish, poultry, white meat, legumes, boiled food, and rare consumption of grilled meat. Regular use of acetylsalicylic acid and rural life are prominent protective factors for development of CRC. Obviously, diet regime in conditions of Bulgarian rural area is much closer to the healthy Balkan diet from the first half of the 20-th century, which plays protective role in the prophylaxis of cardiovascular, metabolic and

in Table 5.

neoplastic diseases.

**Factor Intensity Exp. (B)**  Fat food + + + 11,034 Adenomas with severe dysplasia + + + 10,784 Smoked meat + + + 7,282 Egg-fried food + + + 6,334 Long lasting alcohol intake>10y + + + 5,939 Sub-products + + + 5,625 Fried food + + + 5,244 Short lasting sausages + + + 4,646 Pork + + + 4,368 Sausages + + + 4,255 Margarine + + + 4,214 Beer + + + 4,095 Bacon + + 3,366 Tobacco smoking + + 3,622 Meat delicacy + + 3,546 Low gr. dysplastic adenomas + + 3,541 Minimal physical activity + + 3,446 Sugar and sweets + + 3,281 Urban life + + 3,054 Exposure to petrol + + 2.898 Frequent use of laxatives + + 2,895 Preserved food + + 2,339 White bread + + 2,248 Helicobacter pylori + + 2,204 Red meat + 1,805 Meat products + 1,508 Wine + 1,414 Tobacco smoking >10y + 1,058 Strong drink + 1,054 Villous component in adenoma + 1,052 Overweight and obesity + 1,045 Diabetes mellitus + 1,040 Age + 1,036 Table 4. Risk factors for CRC (4,01 – 12,00 + + +), ( 2,01 – 4,00 + +), (1,00 – 2,00 +).


Table 5. Protective factors for CRC (0,01 – 0,2 + + +), ( 0,201 – 0,40 + +), ( 0,41 – 1,00 +).
