Fiber, Fat, and Colorectal Cancer: New Insight into Modifiable Dietary Risk Factors

被引：66
作者：
Ocvirk S. [1 ,2 ]
Wilson A.S. [1 ]
Appolonia C.N. [1 ]
Thomas T.K. [3 ]
O’Keefe S.J.D. [1 ]
机构：
[1] Division of Gastroenterology, Hepatology and Nutrition, Department of Medicine, University of Pittsburgh, W1112 Biomedical Science Tower, 200 Lothrop Street, Pittsburgh, 15213, PA
[2] Department of Gastrointestinal Microbiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal
[3] Clinical & Research Services, Community Health Services, Alaska Native Tribal Health Consortium, Anchorage, AK
来源：
Current Gastroenterology Reports | 2019年 / 21卷 / 11期
基金：
美国国家卫生研究院;
关键词：
Bile acids; Butyrate; Colorectal cancer risk; Fat; Fiber; Gut microbiota;
D O I：
10.1007/s11894-019-0725-2
中图分类号：
学科分类号：
摘要：
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. Summary: 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. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.
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