Dietary changes and colorectal cancer trends in Spain during 1951-2007.

OBJECTIVES Analysis of the evolution of colorectal cancer in Spain during the period 1951-2007 and its relationship with diet. MATERIAL AND METHODS Calculation of incidence rates, standardized mortality and years of potential life lost (world population) and per capita consumption of different foods. RESULTS Red and processed meats, poultry, fish and fruits intake has increased and consumption of vegetables, cereals and legumes has decreased. The incidence of colorectal cancer has steadily increased in both genders, more markedly among men, and across all age groups, in contrast to what has been observed in other countries. Mortality increased during the period 1951-2000, but from that time until 2007 these rates have kept steady in men and fallen in women. The years of potential life lost (YPLL) shows a similar distribution to mortality. The correlation coefficients have values close to one for consumption of red meat, poultry, fish, vegetables and fruits and strongly negative values for the consumption of cereals and vegetables with the incidence and mortality in both genders, and the YPLL, but only among men, with weaker correlations for women. CONCLUSIONS In colorectal cancer, a minimal time span of ten-fifteen years is necessary for changes in exposure to risk factors to be able to modify the incidence of this tumour. Therefore, Spanish State and Regional Governments should implement legislative and educational measures in the field of Health Promotion regarding the diet urgently.