Dietary Factors Modulating Colorectal Carcinogenesis

Abstract

The development of colorectal cancer, responsible for 9% of cancer-related deaths, is favored by a combination of genetic and environmental factors. The modification of diet and lifestyle may modify the risk of colorectal cancer (CRC) and prevent neoplasia in up to 50% of cases. The Western diet, characterized by a high intake of fat, red meat and processed meat has emerged as an important contributor. Conversely, a high intake of dietary fiber partially counteracts the unfavorable effects of meat through multiple mechanisms, including reduced intestinal transit time and dilution of carcinogenic compounds. Providing antioxidants (e.g., vitamins C and E) and leading to increased intraluminal production of protective fermentation products, like butyrate, represent other beneficial and useful effects of a fiber-rich diet. Protective effects on the risk of developing colorectal cancer have been also advocated for some specific micronutrients like vitamin D, selenium, and calcium. Diet-induced modifications of the gut microbiota modulate colonic epithelial cell homeostasis and carcinogenesis. This can have, under different conditions, opposite effects on the risk of CRC, through the production of mutagenic and carcinogenic agents or, conversely, of protective compounds. The aim of this review is to summarize the most recent evidence on the role of diet as a potential risk factor for the development of colorectal malignancies, as well as providing possible prevention dietary strategies.

Comprehensive Volatilome and Metabolome Signatures of Colorectal Cancer in Urine: A Systematic Review and Meta-Analysis

“…Regarding the risk factor, 90% of CRC cases are considered sporadic (non-hereditary), and the rest may be associated with familial cancer syndromes such as familial adenomatous polyposis or Lynch syndrome (hereditary nonpolyposis colorectal cancer) [ 2 ]. Another risk factor is a diet rich in red or processed meat, however, fiber, vegetables, and fruit are protective [ 3 , 4 ]. All these dietary factors modify the risk of colorectal adenomas, the premalignant lesion of CRC.…”

Knowledge of university students regarding the use of toxic substances, daily and eating habits with carcinogenic character

“…In addition, diets high in fat are generally low in dietary fiber, a fact that increases the time of intestinal transit, favoring the proliferation of bacteria and consequently the degradation of bile acids, producing potential carcinogenic agents, which have greater interaction with the intestinal mucosa. The main harmful agents are bile salts, metabolites of short chain fatty acids, resulting from the increase in intraluminal pH and which are formed at the end of the metabolism of fats and animal protein, determining changes in the epithelium and culminating, therefore, in the development of cancer (VERNIA et al, 2021). Ready-made industrialized foods (frozen pizza, frozen fish sticks, etc.)…”

“…It is clear that cancers are more frequent nowadays compared to the first decades of the last century, and it is important to examine what has changed in the countries, especially after the Second World War in 1940. There are three crucial factors that have drastically changed our environment: the exacerbated increase of sugar consumption; the transformation of agriculture and animal husbandry, reflecting on our food; and the exposure to multiple chemicals (SERVAN-SCHREIBER, 2009;VERNIA et al, 2021). Among them, the chemical exposure is the most reported in literature, as seen in Peres ( 2015 All studies corroborate, stating that organochlorine compounds (e.g.…”

Comparative Analysis of Phenolic Composition of Six Commercially Available Chamomile (Matricaria chamomilla L.) Extracts: Potential Biological Implications

“…Dietary habits play a key role in maintaining a healthy state and the gastrointestinal tract, directly exposed to food, is notably responsive to dietary factors, which can exert either negative or positive effects in the development and prevention of intestinal malignancies [ 44 , 45 , 46 ]. In particular, oxidative (and nitrosative) unbalance is recognized as a crucial molecular mechanism underlying colorectal carcinogenesis [ 47 , 48 , 49 , 50 , 51 ] and several food components have been shown to promote intestinal epithelium transformation through a mechanism dependent on ROS (and/or reactive nitrogen species) generation.…”

“…In particular, oxidative (and nitrosative) unbalance is recognized as a crucial molecular mechanism underlying colorectal carcinogenesis [ 47 , 48 , 49 , 50 , 51 ] and several food components have been shown to promote intestinal epithelium transformation through a mechanism dependent on ROS (and/or reactive nitrogen species) generation. This is the case of heme-iron, nitrates and nitrites, present in red/processed meat [ 46 , 51 , 52 , 53 ], whose high consumption is associated with colorectal cancer risk [ 54 , 55 ]. Conversely, as emerged from clinical trials, systematic reviews, and metanalyses [ 54 , 56 , 57 ], dietary intervention with antioxidant compounds (vitamin C, selenium, vitamin E and β-carotene, magnesium, and folate) and foods (fruits and vegetables, fiber, and dairy products), alone or in combination, represents an attractive strategy for preventing and decreasing colon–rectal occurrence and progression.…”