Colorectal cancer is one of the most common types of cancer worldwide, while scientific evidence indicates that diet plays a crucial role in determining the risk of developing the disease.
اضافة اعلان
Western diets typically high in fat and meat and low in fiber have long been associated with an increased risk of colorectal cancer, However, the precise mechanism behind this link has remained unclear until now.
In this context, a new study published in the journal Gut has identified a possible biological explanation, highlighting the role of gut bacteria in producing a substance that may contribute to tumor growth.
The study’s findings suggest that certain types of gut bacteria that thrive on high-fat diets convert bile acids produced by the liver into a compound known as deoxycholic acid (DCA).
Bile acids play an essential role in digestion, helping break down fats and facilitate their absorption. After performing their function, most bile acids are reabsorbed, while a small portion reaches the colon, where certain bacteria convert them into secondary compounds, including DCA.
Previous studies have found elevated levels of DCA in patients with colorectal cancer, as well as evidence that the compound can weaken immune cell activity and promote tumor growth.
The research team, led by German institutions, used a combination of experiments involving genetically modified pigs, mice and laboratory-grown human colon tissue, in addition to analyzing microbial data from thousands of people.
The results showed that feeding the animals a Western-style diet increased levels of DCA in the gut, alongside accelerated proliferation of cells lining the colon—a process associated with tumor development.
The use of a medication that binds to bile acids and removes them from the body also helped reduce this abnormal cellular activity, strengthening the hypothesis of a link between these compounds and tumor growth.
When analyzing human samples, the researchers found that genes responsible for producing DCA were more prevalent among people with colorectal cancer than among those without the disease.
This supports a potential connection between diet, gut bacteria and the development of colorectal cancer.
For now, these findings reinforce existing health recommendations indicating that diets rich in fiber, fruits, vegetables and whole grains, while limiting processed and red meat, are associated with a lower risk of colorectal cancer.
