scholarly journals A Reasonable Diet Promotes Balance of Intestinal Microbiota: Prevention of Precolorectal Cancer

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Pan Huang ◽  
Yi Liu
Keyword(s):  
Colorectal Cancer ◽  
Intestinal Microflora ◽  
Molecular Mechanisms ◽  
Red Meat ◽  
Dietary Factors ◽  
High Protein ◽  
Processed Meat ◽  
High Fat ◽  
Intestinal Microbes ◽  
High Fibre

Colorectal cancer (CRC) is a multifactorial disease and the second leading cause of cancer death worldwide. The pathogenesis of colorectal cancer includes genetics, age, chronic inflammation, and lifestyle. Increasing attention has recently been paid to dietary factors. Evidence from epidemiological studies and clinical research suggests that high-fibre diets can significantly reduce the incidence of CRC, whilst the consumption of high-fat diets, high-protein diets, red meat, and processed meat is high-risk factors for tumorigenesis. Fibre is a regulator of intestinal microflora and metabolism and is thus a key dietary component for maintaining intestinal health. Intestinal microbes are closely linked to CRC, with the growth of certain microbiota (such as Fusobacterium nucleatum, Escherichia coli, or Bacteroides fragilis) favouring carcinogenesis, whilst the dominant microbiota population of the intestine, such as Bacteroidetes, Firmicutes, Actinobacteria, and Proteobacteria, have multiple mechanisms of antitumour activity. Various dietary components have direct effects on the types of intestinal microflora: in the Western diet mode (high-fat, high-protein, and red meat), the proportion of conditional pathogens in the intestinal flora increases, the proportion of commensal bacteria decreases, and the occurrence of colorectal cancer is promoted. Conversely, a high-fibre diet can increase the abundance of Firmicutes and reduce the abundance of Bacteroides and consequently increase the concentration of short-chain fatty acids (SCFAs) in the intestine, inhibiting the development of CRC. This article reviews the study of the relationship between diet, intestinal microbes, and the promotion or inhibition of CRC and analyses the relevant molecular mechanisms to provide ideas for the prevention and treatment of CRC.

scholarly journals Addition of plant dietary fibre to a raw red meat high protein, high fat diet, alters the faecal bacteriome and organic acid profiles of the domestic cat (Felis catus)

PLoS ONE ◽  
2019 ◽  
Vol 14 (5) ◽  
pp. e0216072 ◽  
Author(s):  
Christina F. Butowski ◽  
David G. Thomas ◽  
Wayne Young ◽  
Nick J. Cave ◽  
Catherine M. McKenzie ◽  
...  
Keyword(s):  
Organic Acid ◽  
High Fat Diet ◽  
Dietary Fibre ◽  
Red Meat ◽  
Felis Catus ◽  
High Protein ◽  
Domestic Cat ◽  
High Fat

scholarly journals The Impact of Diet on the Involvement of Non-Coding RNAs, Extracellular Vesicles, and Gut Microbiome-Virome in Colorectal Cancer Initiation and Progression

2020 ◽  
Vol 10 ◽  
Author(s):  
Bene A. Ekine-Afolabi ◽  
Anoka A. Njan ◽  
Solomon O. Rotimi ◽  
Anu R. I. ◽  
Attia M. Elbehi ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Progression ◽  
Dna Methyltransferase ◽  
Molecular Mechanisms ◽  
Cell Communication ◽  
Extracellular Vesicle ◽  
Dietary Factors ◽  
Tumor Onset ◽  
Non Coding Rnas ◽  
The Impact

Cancer is the major cause of morbidity and mortality in the world today. The third most common cancer and which is most diet related is colorectal cancer (CRC). Although there is complexity and limited understanding in the link between diet and CRC, the advancement in research methods have demonstrated the involvement of non-coding RNAs (ncRNAs) as key regulators of gene expression. MicroRNAs (miRNAs) which are a class of ncRNAs are key players in cancer related pathways in the context of dietary modulation. The involvement of ncRNA in cancer progression has recently been clarified throughout the last decade. ncRNAs are involved in biological processes relating to tumor onset and progression. The advances in research have given insights into cell to cell communication, by highlighting the pivotal involvement of extracellular vesicle (EV) associated-ncRNAs in tumorigenesis. The abundance and stability of EV associated ncRNAs act as a new diagnostic and therapeutic target for cancer. The understanding of the deranging of these molecules in cancer can give access to modulating the expression of the ncRNAs, thereby influencing the cancer phenotype. Food derived exosomes/vesicles (FDE) are gaining interest in the implication of exosomes in cell-cell communication with little or no understanding to date on the role FDE plays. There are resident microbiota in the colon; to which the imbalance in the normal intestinal occurrence leads to chronic inflammation and the production of carcinogenic metabolites that lead to neoplasm. Limited studies have shown the implication of various types of microbiome in CRC incidence, without particular emphasis on fungi and protozoa. This review discusses important dietary factors in relation to the expression of EV-associated ncRNAs in CRC, the impact of diet on the colon ecosystem with particular emphasis on molecular mechanisms of interactions in the ecosystem, the influence of homeostasis regulators such as glutathione, and its conjugating enzyme-glutathione S-transferase (GST) polymorphism on intestinal ecosystem, oxidative stress response, and its relationship to DNA adduct fighting enzyme-0-6-methylguanine-DNA methyltransferase. The understanding of the molecular mechanisms and interaction in the intestinal ecosystem will inform on the diagnostic, preventive and prognosis as well as treatment of CRC.

scholarly journals Nutritional prevention of colorectal cancer

2020 ◽  
pp. 1-6
Author(s):  
Mark A. Hull
Keyword(s):  
Colorectal Cancer ◽  
Risk Reduction ◽  
Nutritional Therapy ◽  
Health Impact ◽  
Dietary Factors ◽  
Processed Meat ◽  
Intentional Weight Loss ◽  
Nutritional Interventions ◽  
Mechanistic Understanding ◽  
Risk Reduction Measures

The preventability estimate for colorectal cancer (CRC) is approximately 50%, highlighting the huge potential for altering modifiable lifestyle factors (including diet and body fatness) in order to reduce risk of this common malignancy. There is strong evidence that dietary factors (including intake of wholegrains, fibre, red and processed meat and alcohol) affect CRC risk. The lack of positive intervention trials and limited mechanistic understanding likely explain limited public health impact of epidemiological observations, to date. An alternative strategy for nutritional prevention of CRC is use of supplements that provide higher individual nutrient exposure than obtained through the diet (chemoprevention). There are positive data for calcium and/or vitamin D and the n-3 fatty acid EPA from polyp prevention trials using colorectal adenoma as a CRC risk biomarker. Although CRC is an obesity-related malignancy, there remains a paucity of observational data supporting intentional weight loss for CRC risk reduction. Some types of obesity surgeries (Roux-en-Y gastric bypass) might actually increase subsequent CRC risk due to alteration of local intestinal factors. There is intense interest in nutritional therapy of patients after diagnosis of CRC, in order to impact on recurrence and overall survival (now often termed cancer interception). In conclusion, nutritional prevention of CRC continues to hold much promise. Increased mechanistic understanding of the role of individual nutrients (linked to intestinal microbiota), as well as a precision medicine approach to CRC chemoprevention and interception based on both tumour and host factors, should enable translation of nutritional interventions into effective CRC risk reduction measures.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

scholarly journals Red meat and processed meat intake and risk of colorectal cancer

2019 ◽  
Vol 28 (4) ◽  
pp. 287-293 ◽  
Author(s):  
Walid Saliba ◽  
Hedy S. Rennert ◽  
Naomi Gronich ◽  
Stephen B. Gruber ◽  
Gad Rennert
Keyword(s):  
Colorectal Cancer ◽  
Red Meat ◽  
Processed Meat ◽  
Meat Intake

scholarly journals Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition

2016 ◽  
Vol 116 (2) ◽  
pp. 316-325 ◽  
Author(s):  
Heather A. Ward ◽  
Teresa Norat ◽  
Kim Overvad ◽  
Christina C. Dahm ◽  
H. Bas Bueno-de-Mesquita ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Survival ◽  
Cox Regression ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Processed Meat ◽  
Limited Evidence ◽  
All Cause Mortality ◽  
Specific Mortality ◽  
Prospective Investigation

AbstractImprovements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95 % CI 0·84, 1·00), but not among men (HR 1·00; 95 % CI 0·91, 1·09) (Pfor heterogeneity=0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship.

scholarly journals Red meat and colorectal cancer

2015 ◽  
Author(s):  
Nuri Faruk Aykan
Keyword(s):  
Colorectal Cancer ◽  
Developed Countries ◽  
Epidemiological Studies ◽  
Red Meat ◽  
Processed Meat ◽  
International Guidelines ◽  
The Third ◽  
Common Cancer ◽  
Meta Analyses ◽  
Risk Potential

Colorectal cancer (CRC) is the third most common cancer in men and the second in women worldwide. More than half of cases occur in more developed countries. The consumption of red meat (beef, pork, lamb, veal, mutton) is high in developed countries and accumulated evidence until today demonstrated a convincing association between the intake of red meat and especially processed meat and CRC risk. In this review, meta-analyses of prospective epidemiological studies addressed to this association, observed link of some subtypes of red meat with CRC risk, potential carcinogenic compounds, their mechanisms and actual recommendations of international guidelines are presented.

scholarly journals Red Meat and Processed Meat Consumption and Risk of Colorectal Cancer

2019 ◽  
Author(s):  
Natalia Vladimirovna Ozhiganova ◽  
Svetlana Vladimirovna Mustafina
Keyword(s):  
Colorectal Cancer ◽  
Colon Carcinogenesis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Scientific Discussion ◽  
Long Time ◽  
The Subject ◽  
Colorectal Cancer Incidence ◽  
Processed Meat Consumption

The potential connection between consumption of red meat and development of colorectal cancer has been the subject of scientific discussion for a long time. However, uncertainty persists to this day. Consumption of processed meat and red meat may play a role in colon carcinogenesis, among other risk factors. An analysis of the updated data demonstrates an ever-smaller connection between red meat consumption and colorectal cancer incidence.

scholarly journals Metabolic Evidence Rather than Amounts of Red or Processed Meat as a Risk on Korean Colorectal Cancer

Metabolites ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 462
Author(s):  
Eunbee Kim ◽  
Joon Seok Lee ◽  
Eunjae Kim ◽  
Myung-Ah Lee ◽  
Alfred N. Fonteh ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Asian Country ◽  
Red Meat ◽  
Processed Meat ◽  
Meat Intake ◽  
Exposure Biomarkers ◽  
Relevant Gene ◽  
Control Study

The incidence of colorectal cancer (CRC) has increased in Korea, a newly-industrialized Asian country, with the dramatic increase of meat intake. To assess the risks of red or processed meat consumption on CRC, we performed a case-control study with biological monitoring of urinary1-OHP, PhIP, and MeIQx for the meat exposure; dG-C8 MeIQx and dG-C8 PhIP for HCA-induced DNA adducts; and homocysteine and CRP in blood as well as malondialdehyde (MDA) and 31fatty acids in urine for inflammation and lipid alteration. We further analyzed global DNA methylation and expression of 15 CRC-related genes. As a result, the consumption of red or processed meat was not higher in the cases than in the controls. However, urinary MeIQx and PhIP were associated with the intake of red meat and urinary 1-OHP. MDA and multiple fatty acids were related to the exposure biomarkers. Most of the 31 fatty acids and multiple saturated fatty acids were higher in the cases than in the controls. Finally, the cases showed upregulation of PTGS2, which is related to pro-inflammatory fatty acids. This study describes indirect mechanisms of CRC via lipid alteration with a series of processes including exposure to red meat, alteration of fatty acids, and relevant gene expression.

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