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Intestinal Microbes, Diet, and Colorectal Cancer

  • Molecular Epidemiology (L Jiao, Section Editor)
  • Published:
Current Colorectal Cancer Reports

Abstract

Colorectal cancer (CRC) is the most common gastrointestinal cancer, and a significant health care problem globally. Dietary factors, for example high meat consumption and deficiency of fiber, calcium, vitamin D, and folate, are well-recognized to be associated with a risk of developing CRC. Colonic microbiota, by living in a mutual relationship and participating in key metabolic functions that compliment host physiology, is crucially important in the maintenance of our health. A state of imbalance in host–microbe homeostasis, termed dysbiosis, is associated with several diseases, including CRC. Epidemiological studies have revealed strong associations between diet, microbiota, and CRC. Substantial in-vitro and in-vivo evidence suggests that the dynamic composition and diversity of colonic microbiota are affected by alteration of the diet, and that the balance between the beneficial and detrimental microbial metabolites is of crucial importance in mediation of the dietary risk factors of colonic carcinogenesis. A better understanding of complex diet–microbiota–CRC relationships can help us understand how diet affects the risk of CRC and will provide a more scientific approach to the development of novel strategies to prevent CRC.

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Abbreviations

AA:

African American

AICR:

American Institute for Cancer Research

AOM:

Azoxymethane

B-12:

Cyanocobalamin

BA:

Bile acids

CA:

Caucasian American

CDA:

Chenodeoxycholic acid

CH4 :

Methane

COX:

Cycloxygenase

DCA:

Deoxycholic acid

EPEC:

Entero-pathogenic Escherichia coli

EPIC:

European Prospective Investigation into Cancer and Nutrition

ETBF:

Entero-toxigenic Bacteroides fragilis

EA:

European African

GF:

Germ-free

H2 :

Hydrogen

H2S:

Hydrogen sulfide

HCA:

Heterocylic amines

IBD:

Inflammatory Bowel Disease

LCA:

Lithocholic acid

MA:

Methanogenic archaea

MALT:

Mucosa-Associated Lymphoid Tissue

NA:

Native African

NOC:

N-nitroso compounds

PAH:

Polycyclic aromatic hydrocarbons

ROS:

Reactive oxygen species

RNS:

Reactive nitrogen species

RS:

Resistant Starch

SCFA:

Short-chain fatty acids

SRB:

Sulfate-reducing bacteria

WCRF:

World Cancer Research Fund

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Authors and Affiliations

  1. Division of General Internal Medicine, University of Pittsburgh Medical Center, 200 Lothrop Street, 933W MUH, Pittsburgh, PA, 15213, USA

    Kishore Vipperla

  2. Division of Gastroenterology, Hepatology, and Nutrition, University of Pittsburgh School of Medicine, 200 Lothrop Street, PUH Mezzanine Level – C Wing, Pittsburgh, PA, 15213, USA

    Stephen J. O’Keefe

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  1. Kishore Vipperla
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  2. Stephen J. O’Keefe
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Correspondence to Stephen J. O’Keefe.

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Vipperla, K., O’Keefe, S.J. Intestinal Microbes, Diet, and Colorectal Cancer. Curr Colorectal Cancer Rep 9, 95–105 (2013). https://doi.org/10.1007/s11888-012-0158-x

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  • DOI: https://doi.org/10.1007/s11888-012-0158-x

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