Fatty food raises risk of colorectal cancer

A recent study published in the journal Gut reveals that diets high in fat and low in fiber can increase the risk of colorectal cancer in adults under 50. Researchers from the Technical University of Munich, RWTH Aachen, and the German Institute of Human Nutrition found that such diets alter the gut microbiome, leading to the production of a secondary bile acid called deoxycholic acid (DCA).

This DCA, which forms in the colon, promotes the growth of tumors. The research, led by Ph.D. student Annika Osswald, demonstrated this link through mouse models. When DCA-producing bacteria were implanted in mice, these animals developed more colorectal tumors than those without the bacteria. Additionally, the researchers analyzed stool samples from over a thousand people and found that DCA-producing bacteria were more common in those with colorectal cancer.

While more research is needed, the study suggests that a Western diet high in fats could contribute to the rising mortality rate of colorectal cancer in younger adults. Early detection remains crucial, but the researchers also propose microbiome transplants as a potential future treatment, transplanting healthy gut bacteria into patients with colorectal cancer to slow tumor growth.

The best prevention, however, is to maintain a healthy lifestyle, reducing fatty foods and meat consumption, and quitting smoking.