The development of colorectal carcinoma is a multistep process of accumulation of mutations and epigenetic changes associated with DNA repair, proliferation, apoptosis, intra- and extracellular signaling, adhesion and other physiological functions of cells and tissues. A long period of development, high colorectal carcinoma-related mortality as well as significant social and economic costs due to this condition are prerequisites for seeking efficient methods of cancer prevention, including nutritional approach. A number of bioactive components of food is extensively tested for antitumor activity, however limited number of reliable studies on humans impedes the formulation of unequivocal nutritional recommendations. Plant products represent a rich source of numerous phytochemicals endowed with anticancer potential due to, first of all, their free radical scavenger activity. The purpose of this paper was to present the relationship between consumption of selected foods reach in numerous bioactive compounds with proven or putative anticancer activity - vegetables, fruits, coffee and tea - and the development of colorectal carcinoma, based on selected studies. A number of controversies related to the anti-tumor potential of the above ingredients was also discussed.
Keywords: coffee and tea; colorectal carcinoma; nutrition; prophylaxis; vegetables and fruits.