A research group has found that Chinese who consumed larger amounts of onions and garlic had a lower risk of being diagnosed with colorectal cancer.
A metabolite called D-2-hydroxyglutarate has been found to make colorectal cancer cells more invasive.
Contrary to the decades-long belief that these cells are always malignant, researchers have found that they may also come from the blood vessels that line the tumor, rather than from the tumor itself.
A large genome-wide association study (GWAS) in the East Asian population has identified six genetic loci linked to higher risk of colorectal cancer.
At the Global Young Scientists Summit 2014, Nobel Laureate Harald zur Hausen discusses the link between high consumption of red meat and colorectal cancer.