Fatty food raises risk of colorectal cancer

A recent study by German researchers has uncovered how a Western diet high in fatty foods can increase the risk of colorectal cancer in adults under 50. The researchers from Technical University of Munich, RWTH Aachen, and the German Institute of Human Nutrition Potsdam-Rehbrücke discovered that unhealthy diets promote the growth of gut bacteria that produce a substance called deoxycholic acid (DCA).

DCA, a secondary bile acid, is formed when certain bacteria in the colon convert primary bile acids from the liver. The more fatty foods consumed, the higher the DCA concentration in the colon. This study is unique because it establishes a direct causal link between DCA-producing gut bacteria and increased tumor growth, rather than merely correlating the two.

In lab tests with mice, researchers found that implanting DCA-producing bacteria led to more rapid tumor growth compared to mice without the bacteria. This phenomenon was also observed in human stool samples, where genes from DCA-producing bacteria were found more frequently in individuals with colorectal cancer. The team emphasizes the importance of understanding this link to potentially develop new treatments for the disease.

Early detection is crucial for treating colorectal cancer, but symptoms are often absent in the early stages or may be mistaken for less serious conditions. The researchers suggest that future treatments could involve microbiome transplants, transferring the gut bacteria from individuals with fewer DCA-producing bacteria into those with colorectal cancer.

However, the best approach to prevention remains a healthy lifestyle, including a balanced diet low in fatty foods, reduced meat consumption, and abstaining from smoking.