Abstract
Colorectal cancer exerts a strong influence on the epidemiological panorama worldwide, and it is directly correlated to etiologic factors that are substantiated by genetic and environmental elements. This complex mixture of factors also has a relationship involving the structural dependence and composition of the gut microbiome, leading to a dysbacteriosis process that may evolve to serious modifications in the intestinal lining, eventually causing the development of a neoplasm. The gastrointestinal tract presents defense strategies and immunological properties that interfere in intestinal permeability, inhibiting the bacterial translocation, thus maintaining the integrity of intestinal homeostasis. The modulation of the intestinal microbiome and the extinction of risk factors associated with intestinal balance losses, especially of environmental factors, make cell and defense alterations impossible. This modulation may be conducted by means of functional foods in the diet, especially soluble fibers, polyunsaturated fatty acids, antioxidants and prebiotics that signal immunomodulatory effects in the intestinal microbiota, with preventive and therapeutic action for colorectal cancer. In summary, this review focuses on the importance of dietary modulation of the intestinal microbiota as an instrument for dysbacteriosis and, consequently, for the prevention of colorectal cancer, suggesting anticarcinogenic, and antiangiogenic properties. Among the intestinal modulating agents considered here are functional foods, especially flaxseed, oat and soy, composing a Bioactive Food Compound.
Highlights
Colorectal carcinogenesis (CRC) is a neoplastic modality with a wide and varied incidence and geographical distribution [1]
Dietary modulation of the intestinal microbiota, avoiding the intake of foods that stimulate dysbiosis and intestinal inflammation, is an efficient strategy to prevent the development of CRC
Several studies have demonstrated the functional chemopreventive and/or chemotherapeutic value of the foods that compose the bioactive food compound (BFC) in CRC. These effects may stimulate the use of flaxseed, oat bran and soya in the diet, as part of sweet and savory preparations, as well as in the industrial production of cereal bars and added to bakery products
Summary
Colorectal carcinogenesis (CRC) is a neoplastic modality with a wide and varied incidence and geographical distribution [1]. CRC etiology could be based on numerous genetic and environmental changes. The IBDs are one of the major genetic risk factors and are strongly linked to changes in the composition of the gut microbiota and the intestinal cell microenvironment [3]. The environmental factors involved in CRC etiology derived from deleterious effects on gut microbiota (bacterial translocation, increased intestinal permeability and the inflammatory process) are influenced by inappropriate eating habits [4], such as excessive consumption of fast [5] and fried foods, excessive salt, saturated fat, red meat, and sugary beverages, and low fiber intake [6]
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