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The risk increases with age. Median age at diagnosis is about 70 years or slightly older in most European countries. The literature on risk factors for colorectal cancer is extensive. Diet and dietary components are important, although the risk increases are not marked and not universally seen. Dietary fibre most likely decreases the risk, whereas excessive consumption of red or processed meat most likely increases it. Smoking increases the risk as does at least moderate and heavy alcohol use. It has been noted that an otherwise healthy lifestyle can substantially reduce the risk [1]. Regular use of NSAIDs is associated with reduced incidence. Diabetes type II increases the risk and there is probably a causal role of hyperinsulinaemia and insulin-like growth factors. Ulcerative colitis and Crohn’s disease also increase the risk. Up to about 15% of cases have a hereditary component although this is more pronounced for …