Colorectal cancer (CRC) is the third most common cancer worldwide, with 1.1 million new cases per year, and is the second leading cause of cancer death.1 CRC occurs more frequently in middle- to high-income countries with an eightfold variation in incidence across the world. This rise may be associated with known risk factors, including alcohol intake, tobacco use, obesity, sedentariness and dietary patterns (diets low in fruits, vegetables and unrefined plant food, and high in red meat, processed foods and fat)