Diet, bacteria and colonic cancer

Abstract

The links between diet, bacteria and colonic cancer are examined in this article. Studies suggest that high intakes of fat and protein are associated with elevated risk of colonic cancer whereas cereals, fruits and vegetables seem to be protective. A further aspect considered in relation to this type of cancer is metabolism by gut bacteria. Probiotics, prebiotics and synbiotics are presented as ways of stimulating the activities, certain gut flora and the use of “functional foods” is also discussed.

Citation

Taylor, S.A., Steer, T.E. and Gibson, G.R. (1999), "Diet, bacteria and colonic cancer", Nutrition & Food Science, Vol. 99 No. 4, pp. 187-193. https://doi.org/10.1108/00346659910270945