Colorectal cancer is one of the most common types of cancer in Germany. As a study now shows, the western diet of all things increases the risk of developing it.
According to the German Cancer Aid and data from the Robert Koch Institute, around 58,000 Germans are diagnosed with colon cancer every year.1 Of these, around 33,000 men and 25,000 women are affected. Unfortunately, the causes of colon cancer are not yet entirely clear. However, some risk factors such as smoking and regular alcohol consumption have already been identified. But now researchers at Brigham and Women’s Hospital in Boston have discovered that a Western diet also has a negative impact on colon cancer risk.2
For their research, scientists at Brigham and Women’s Hospital analyzed two US studies to see how Western diets affect the gut microbiome. And also whether this diet changes the risk of colon cancer. On the one hand, the data from the long-term «Nurses’ Health Study» with 121,700 women aged 30 to 55 years were included.3 And on the other hand also the data from the «Health Professionals Follow-up Study» with 51,529 men aged 40 to 40 75 years.4
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Thanks to these studies, the scientists had a detailed insight into 30 years of disease histories and the eating habits of over 170,000 Americans. In the end, 134,775 of them were included in the study. Of these subjects, 3,200 people developed colon cancer over the years.
Western diets may encourage the production of toxins in the gut
Analyzing the data, the researchers found that there was an association between colon tumors that had high concentrations of colibactin (pks+ E. coli) and high consumption of red, processed meat and empty calories. These features are typical of a Western diet, characterized by meat and sausage products, white flour and sugar products, as well as industrially manufactured convenience products and fast food. Therefore, the scientists come to the conclusion that unhealthy foods favor the production of colibactin in the intestine and thus increase the risk of colon cancer.
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E. coli strains produce DNA-damaging substance
In earlier studies, colibactin-producing E. coli strains were found in around 20 percent of all healthy people and in 60 percent of colon cancer patients.5 It is known that colibactin damages DNA and can promote the development of colon cancer. It is therefore assumed that a reduction in colibactin in the intestine also reduces the risk of colon cancer.
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Although the study provides strong evidence that an unhealthy diet high in red meat, processed meats, and empty calories can lead to colon cancer, there are some caveats. On the one hand, most of the subjects were white Americans, which makes it difficult to make statements about other ethnic groups. On the other hand, there were also gender-specific differences in the severity of colorectal cancer that cannot be explained.
A healthy microbiome can reduce the risk of colon cancer
However, other studies also provide evidence that a healthy intestinal flora (microbiome) not only reduces the risk of colon cancer, but can also stop the development of a colon tumor. Scientists from the University of Michigan recently discovered that the Lactobacillus reuteri, a naturally occurring lactic acid bacterium, has potent anti-cancer potential. Further proof of the importance of feeding the gut plenty of fiber and probiotic foods to encourage the production of healthy gut bacteria.
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Sources
- 1. German Cancer Aid: Colorectal Cancer (accessed on July 5, 2022)
- 2. Arima, K,. Zhong R, Ugai T, et al. (2022). Western-style Diet, pks Island-Carrying Escherichia coli, and Colorectal Cancer: Analyzes from Two Large Prospective Cohort Studies. Gastroenterology.
- 3. Nurses’ Health Study (accessed 07/05/2022)
- 4. Health Professionals Follow-Up Study (accessed 07/05/2022)
- 5. Pleguezuelos-Manzano, C., Puschhof, J., Rosendahl Huber, A. et al. (2020). Mutational signature in colorectal cancer caused by genotoxic pks+ E. coli. Nature.
- 6. Diez-Echave, P., Martín-Cabrejas, I., Garrido-Mesa, J. et al. (2021). Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572. nutrients.