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Abstract
Faecal pH and cholate are two important factors that can affect colon tumorigenesis, and can be modified by diet. In this study, the effects of two Chinese traditional cooking oils (pork oil and canola/rapeseed oil) on the pH and the cholic acid content in feces, in addition to colon tumorigenesis, were studied in mice. Kunming mice were randomized into various groups; negative control group (NCG), azoxymethane control group (ACG), pork oil group (POG), and canola oil Ggroup (COG). Mice in the ACG were fed a basic rodent chow; mice in POG and COG were given 10% cooking oil rodent chow with the respective oil type. All mice were given four weekly AOM (azoxymethane) i.p. injections (10 mg/kg). The pH and cholic acid of the feces were examined every two weeks. Colon tumors, aberrant crypt foci and organ weights were examined 32 weeks following the final AOM injection. The results showed that canola oil significantly decreased faecal pH in female mice (P<0.05), but had no influence on feces pH in male mice (P>0.05). Pork oil significantly increased the feces pH in both male and female mice (P<0.05). No significant change was found in feces cholic acid content when mice were fed 10% pork oil or canola oil compared with the ACG. Although Kunming mice were not susceptible to AOM-induced tumorigenesis in terms of colon tumor incidence, pork oil significantly increased the ACF number in male mice. Canola oil showed no influence on ACF in either male or female mice. Our results indicate that cooking oil effects faecal pH, but does not affect the faecal cholic acid content and thus AOM-induced colon neoplastic ACF is modified by dietary fat.
Highlights
Colorectal cancer is the formation of cancer in the colon or rectum
Kunming mice were randomized into various groups; negative control group (NCG), azoxymethane control group (ACG), pork oil group (POG), and canola oil Ggroup (COG)
Our results indicate that cooking oil effects faecal pH, but does not affect the faecal cholic acid content and AOM-induced colon neoplastic Aberrant crypt foci (ACF) is modified by dietary fat
Summary
Colorectal cancer is the formation of cancer in the colon or rectum (i.e. large intestine). Common symptoms include bloody stools (hematochezia), dysfunction of bowel movements, abrupt weight loss and fatigue (i.e. cancer cachexia). Colorectal cancer (CRC) is increasing in prevalence in Asia, in particular China (Sung et al, 2005). Colorectal cancer can be induced experimental using carcinogens such as Azoxymethane in rodents which alkylates DNA and initiate oncogenesis by forming DNA adducts (Rogers et al, 1977). The risk factors for development of CRC include co-morbidity with irritable bowel disease, increased duration of IBS, degree of colitis/ and inflammation, familial history of CRC, sclerosing cholangitis (Kim et al, 2014), lower fruit and vegetable intake and dietary fiber, in combination with lifestyle influences such as tobacco smoking and physical inactivity. A number of dietary factors have been cited to reduce the risk of developing colon cancer and include; bioflavonoids (Pandurangan et al, 2014), Ganoderma lucidum via Fas/
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