Role of Food habit and Enteric microbes in the development of colon cancer

Abstract

Eating patterns affect the makeup and diversity of the gut microbiota, which in turn affects the likelihood of colon cancer developing. Trillions of microbes that reside in our digestive tract and are vital to our general health make up the gut microbiota. Certain dietary practices, such as consuming red meat, processed foods, and saturated fats frequently, have been linked to a detrimental change in the gut microbiota's composition. These dietary decisions may cause dysbiosis by decreasing helpful bacteria and increasing harmful bacteria. Dysbiosis has been associated with detrimental metabolite production and chronic inflammation, both of which can harm colon lining cells and raise the risk of colon cancer. A diet high in fruits, vegetables, and whole grains encourages the growth of good bacteria, which leads to a more balanced microbiota in the gut. Prebiotic fiber feeds the beneficial bacteria in the stomach. Short-chain fatty acids (SCFAs), such as butyrate, are produced when these bacteria ferment fiber. SCFAs have anti-inflammatory qualities and support a healthy colon environment. Particularly butyrate has been demonstrated to reduce the growth of cancer cells and increase apoptosis. Moreover, some foods have bioactive substances like polyphenols that can influence gut flora and prevent colon cancer. It is crucial to remember that eating habits are only one piece of the puzzle when it comes to the relationship between gut microbiota and colon cancer risk. The likelihood of colon cancer can also be influenced by lifestyle decisions, genetics, and general dietary habits. A varied and advantageous gut microbiota can be fostered by adopting and adhering to a healthy, balanced diet, which may reduce the risk of colon cancer.