Role of Dairy Foods, Fish, White Meat, and Eggs in the Prevention of Colorectal Cancer: A Systematic Review of Observational Studies in 2018–2022

Alegría-Lertxundi, Iker; Bujanda, Luís; Izaga, Marta Arroyo

doi:10.3390/nu14163430

Cited by 20 publications

(15 citation statements)

References 72 publications

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“…There is mixed evidence regarding the association between CRC and different subsets of dairy intake, such as milk with different fat contents, cheese, yogurt, butter, and creams. This may be due to the presence of various other substances within these dairy products that could potentially increase colorectal cancer risk, such as bile acids, saturated fats, flavorings, and processed sugars [ 165 ].…”

Section: Preventative Strategiesmentioning

confidence: 99%

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The Role of the Microbiome on the Pathogenesis and Treatment of Colorectal Cancer

Tokumaru

et al. 2022

Cancers

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The gut microbiome has long been known to play a role in various aspects of health modulation, including the pathogenesis of colorectal cancer (CRC). With immunotherapy recently emerging as a successful treatment in microsatellite instability high (MSI-high) CRC, and with a newly demonstrated involvement of the gut microbiome in the modulation of therapeutic responses, there has been an explosion of research into the mechanisms of microbial effects on CRC. Harnessing and reprogramming the microbiome may allow for the expansion of these successes to broader categories of CRC, the prevention of CRC in high-risk patients, and the enhancement of standard treatments. In this review, we pull together both well-documented phenomena and recent discoveries that pertain to the microbiome and CRC. We explore the microbial mechanisms associated with CRC pathogenesis and progression, recent advancements in CRC systemic therapy, potential options for diagnosis and prevention, as well as directions for future research.

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Section: Preventative Strategiesmentioning

confidence: 99%

“…Evidence regarding the consumption of poultry and eggs is inconclusive [ 165 ]. Fruits and vegetables, although high in antioxidants, also have not been consistently proven to decrease colorectal cancer risk [ 166 , 167 ].…”

Section: Preventative Strategiesmentioning

confidence: 99%

The Role of the Microbiome on the Pathogenesis and Treatment of Colorectal Cancer

Tokumaru

et al. 2022

Cancers

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“…Additionally, the evidence on the possible association between white meat (such as poultry-chicken, turkey, duck, and goose-and rabbit) or eggs and CRC risk are scarce, and the results are unclear (21,22). And the white meat is not o cially recommended for cancer prevention dairy foods [15,16], the American Cancer Society does not issue speci c recommendations on the consumption of these food groups for cancer prevention (23). The underlying mechanisms is that carcinogens in meat, such as nitrosamines and polycyclic aromatic hydrocarbons, cause cell damage and DNA mutations through different pathways, thus promoting the tumorigenesis (24)(25)(26).…”

Section: Introductionmentioning

confidence: 99%

Relationships between Meat Intake and Pan-Cancer: Univariate and Multivariate Mendelian Randomization Analysis

Ge,

Liu,

Huang

et al. 2024

Preprint

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Background To the best of our knowledge, there is currently no research utilizing causal methods to investigate the association between meat intake and pan-cancer outcomes. In observational studies, meat intake has been implicated in various cancer incidences. In this study, we employed both univariate and multivariate Mendelian randomization methods to assess whether the intake of six types of meat is causally linked to 23 different types of cancer. Methods We utilized genetic data sourced from the UK database to conduct univariate Mendelian randomization studies on the causal relationships between the intake of five types of meat and 23 different cancer types. Furthermore, we applied multivariate Mendelian randomization, incorporating Body Mass Index (BMI), to investigate the causal associations between the intake of these five types of meat and the occurrence of 23 cancer types. Results In univariate Mendelian randomization analyses, we identified causal relationships between Lamb/mutton intake and Prostate cancer, Non-oily fish intake and Lung adenocarcinoma, Non-oily fish intake and Cervical cancer, Oily fish intake and Prostate cancer, Pork intake and Colorectal cancer, Beef intake and Lung adenocarcinoma. Subsequently, incorporating BMI into multivariate Mendelian randomization analysis revealed causal associations between Beef intake and Lung adenocarcinoma (OR = 0.41, 95% confidence interval (CI) = 1.539–4.948, P-value < 0.001), as well as between Non-oily fish intake and Lung adenocarcinoma (OR = 0.41, 95% confidence interval (CI) = 0.192–0.866, P-value = 0.02). No causal relationships were observed between other meat intakes and cancer. Conclusions Our results suggest a causal relationship between Beef intake as a risk factor and Lung adenocarcinoma, while Non-oily fish intake, serving as a protective factor, is causally associated with a reduced risk of Lung adenocarcinoma. No significant causal relationships were observed between intake of other types of meat and cancer.

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“…Koreans were also the biggest meat consumers in Asia (51.3 kg per capita per year), in front of China (47.1 kg per capita per year) and Japan (35.5 per capita per year) [15]. In addition, Koreans usually consume very little to no dairy products in their diet, and consuming dairy products is known to decrease the risk of colorectal cancer [16,17]. Indeed, colorectal cancer has emerged as a major public health concern in Korea, and the incidence of colorectal cancer in Korea is among the highest in the world with the estimated rate of 44.5 cases per 100,000 persons per year [18].…”

Section: Introductionmentioning

confidence: 99%

Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

Surya

Nugroho

et al. 2023

J. Ethn. Food

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Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world’s third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigate the chemopreventive potential of cabbage kimchi against the promotion of colorectal cancer by red meat in vivo using carcinogen-injected rats. Rats were fed by AIN-76 diet enriched in freeze-dried beef sirloin supplemented or not with kimchi powder for 120 days prior to killing. Kimchi supplementation at moderate (5%) and high (10%) concentration significantly suppressed the formation of precancerous lesions in the colon of red meat-fed rats. Using fecal water, the aqueous extract of feces, we found out that kimchi supplementation limited iron-mediated oxidation and reduced lipid peroxidation in the feces of rats. Furthermore, kimchi supplementation reduced the toxicity of fecal water of red meat-fed rats toward human colonic epithelial cells in vitro by suppressing the formation of cellular reactive oxygen species (ROS). The chemopreventive effects of kimchi were associated with the acidification of fecal matrix and increase in fecal lactic acid bacteria (LAB). Gene expression analysis in the colon of rats demonstrated that kimchi supplementation prevented colorectal carcinogenesis by up-regulating the expression of tumor-suppressor genes and antioxidant enzymes, as well as by down-regulating the expression of proinflammatory proteins. Taken together, our findings suggested that kimchi consumption is correlated with lower promotion of colorectal cancer associated with red meat intake.

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Role of Dairy Foods, Fish, White Meat, and Eggs in the Prevention of Colorectal Cancer: A Systematic Review of Observational Studies in 2018–2022

Cited by 20 publications

References 72 publications

The Role of the Microbiome on the Pathogenesis and Treatment of Colorectal Cancer

The Role of the Microbiome on the Pathogenesis and Treatment of Colorectal Cancer

Relationships between Meat Intake and Pan-Cancer: Univariate and Multivariate Mendelian Randomization Analysis

Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

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