Recent advances in understanding the role of diet and obesity in the development of colorectal cancer

Abstract

Colorectal cancer (CRC) is a major cause of premature death in the UK and many developed countries. However, the risk of developing CRC is well recognised to be associated not only with diet but also with obesity and lack of exercise. While epidemiological evidence shows an association with factors such as high red meat intake and low intake of vegetables, fibre and fish, the mechanisms underlying these effects are only now being elucidated. CRC develops over many years and is typically characterised by an accumulation of mutations, which may arise as a consequence of inherited polymorphisms in key genes, but more commonly as a result of spontaneously arising mutations affecting genes controlling cell proliferation, differentiation, apoptosis and DNA repair. Epigenetic changes are observed throughout the progress from normal morphology through formation of adenoma, and the subsequent development of carcinoma. The reasons why this accumulation of loss of homoeostatic controls arises are unclear but chronic inflammation has been proposed to play a central role. Obesity is associated with increased plasma levels of chemokines and adipokines characteristic of chronic systemic inflammation, and dietary factors such as fish oils and phytochemicals have been shown to have anti-inflammatory properties as well as modulating established risk factors such as apoptosis and cell proliferation. There is also some evidence that diet can modify epigenetic changes. This paper briefly reviews the current state of knowledge in relation to CRC development and considers evidence for potential mechanisms by which diet may modify risk.

Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review

“…Approximately 5% of all CRC cases are due to inherited genetic mutations, including many syndromes such as Familial Adenomatous Polyposis and Lynch syndrome (Power et al, 2010;Al-Sohaily et al, 2012); however, the vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes (Lund et al, 2011;Watson and Collins, 2011). For many years, diet is recognized as an important factor in disease etiology and risk of CRC (Modan, 1977), including the consumption of red and processed red meat.…”

The diagnostic and prognostic role of cytokines in colon cancer

“…Patient cohort studies include groups that have average risk for CRC and higher risk groups such as patients with IBD or obesity, which promotes chronic systemic inflammation and is a risk factor for CRC. 10 This review will critically evaluate recent research regarding CRC and the inflammatory response, patient cohort studies and emerging proteomics techniques for developing biomarker panels. Analysis of available data may lead to the development of serum biomarker profiles of diagnostic and prognostic value in diagnosing and monitoring the progression of colon neoplasia.…”

Procedimentos ômicos aplicados em qualidade e segurança de pescado

“…The two main polyunsaturated fatty acids (PUFAs) in fish are eicosapentaenoic acid (EPA; C20:5n3) and docosahexaenoic acid (DHA; C22:6n3), which act in the prevention of human coronary artery disease, improvement of retina and brain development, and have anti-inflammatory and anti-carcinogenic effects (STEVANATO et al, 2010;LINSEISEN et al, 2011;LUND et al, 2011a;TACON;METIAN, 2013). However, PUFAs are compounds with high amount of unsaturated bonds, which are chemically unstable and facilitate the occurrence of both hydrolytic and oxidative rancidity (MAPIYE et al, 2012).…”