**7. Conclusions**

Three groups of risk factors were determined to develop colorectal cancer, including tobacco smoking, barbecued meats, bread, and biscuits intake as the first group; alcohol consumption as the second group; and the identified host factors as the third group. Possible management of identified risk factors in preventing colorectal cancer can be refrainment of smoking and reduction of intake of heated foods at unsafe cooking temperatures. A screening for colorectal polyp and cancer for people aged 40+ is highly recommended. Policy frameworks for cancer control in general and colorectal cancer in Vietnam are in place, but there is still a lack of proper financing and governing models necessary to support a sustainable program.
