AI Article Synopsis
- The review examines how fiber and fat in the diet affect the risk of colorectal cancer (CRC), highlighting a significant relationship between fiber intake and reduced CRC risk.
- Increased dietary fiber is linked to higher butyrate production by gut bacteria, which has anti-cancer properties, while high-fat diets can elevate CRC risk by promoting the production of harmful bile acids.
- The study suggests that managing fiber consumption and limiting fat intake could be effective strategies to lower CRC risk, although more research is needed to understand the underlying mechanisms and interactions between these dietary components.
Article Abstract
Purpose Of Review: To review recent data on the role and interactions of fiber and fat as dietary risk factors associated with colorectal cancer (CRC) risk in humans.
Recent Findings: Fiber intake shows convincing and linear dose-response negative correlation with CRC risk. Dietary fiber stimulates butyrogenic activity of the gut microbiota, providing high amounts of butyrate that shows extensive anti-neoplastic effects. A high-fat diet promotes CRC risk through stimulated bile acid metabolism, facilitating bile acid conversion by the gut microbiota to tumor-promoting deoxycholic acid. Comprehensive interactions of these microbial metabolites are likely to underlie mechanisms driving diet-dependent CRC risk in different populations, but require further experimental investigation. Dietary fiber and fat shape the composition and metabolic function of the gut microbiota, resulting in altered amounts of butyrate and deoxycholic acid in the colon. Fiber supplementation and restriction of fat intake represent promising strategies to reduce CRC risk in healthy individuals.
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| http://dx.doi.org/10.1007/s11894-019-0725-2 | DOI Listing |
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