Detrimental Impacts of High-Fat Diet on Colorectal Cancer Development: An Update on Molecular Mechanisms

Lifestyle modifications lead to a number of pathological conditions of which colorectal cancer (CRC) has a greater consideration as the number of cases is constantly increasing. As the lifestyle changes, there is a tremendous change in the food habits of people worldwide. Consumption of fatty foods in excess amounts is a growing trend among people. This shift towards a high-fat diet (HFD) tends to increase the pathological burden on society. Recent investigations have reported the association of HFD consumption with CRC; it is very surprising that HFD can promote carcinogenesis, of which CRC is one of its kind. It has become evident that one modifiable risk factor of CRC is the diet we consume. Although fats are an important macromolecule in the normal functioning of the body, it is necessary to be aware of which type of fats we consume in a greater proportion. Consumption of saturated fats and omega-6 polyunsaturated fatty acids in a higher proportion with a lower proportion of polyunsaturated fatty acids and monounsaturated fatty acids can result in pathological conditions. In this review, we highlight the possible mechanistic pathways and biomarkers underlying HFD-induced CRC. HFD increases the fatty acid levels in the circulation and deposition of fat in various parts, which can result in a chronic inflammatory condition that gradually leads to cancer formation. Thus, it is essential to create awareness among society about the growing incidence of CRC and its association with HFD.