Journal
CURRENT COLORECTAL CANCER REPORTS
Volume 13, Issue 6, Pages 429-439Publisher
SPRINGER
DOI: 10.1007/s11888-017-0389-y
Keywords
Gutmicrobiome; Antibiotics; Dietary pattern; Fiber; Red meat; Processed meat; Sulfur; Obesity; Short-chain fatty acid; Hydrogen sulfide; Sulfur-reducing bacteria; Fusobacterium nucleatum; Colorectal neoplasia
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Funding
- NCI NIH HHS [U01 CA182367, R01 CA202704, R01 CA137178] Funding Source: Medline
- NIDDK NIH HHS [K24 DK098311] Funding Source: Medline
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Diet plays an important role in the development of colorectal cancer. Emerging data have implicated the gut microbiota in colorectal cancer. Diet is a major determinant for the gut microbial structure and function. Therefore, it has been hypothesized that alterations in gut microbes and their metabolites may contribute to the influence of diet on the development of colorectal cancer. We review several major dietary factors that have been linked to gut microbiota and colorectal cancer, including major dietary patterns, fiber, red meat and sulfur, and obesity. Most of the epidemiologic evidence derives from cross-sectional or short-term, highly controlled feeding studies that are limited in size. Therefore, high-quality large-scale prospective studies with dietary data collected over the life course and comprehensive gut microbial composition and function assessed well prior to neoplastic occurrence are critically needed to identify microbiome-based interventions that may complement or optimize current diet-based strategies for colorectal cancer prevention and management.
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