Abstract
The colonic epithelium is exposed to a mixture of compounds through diet, among which some are procarcinogens, whereas others have a protective effect. Therefore, the net impact of these compounds on human health depends on the overall balance between all factors involved. Strong scientific evidence has demonstrated the relationship between nitrosamines (NA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), which are the major genotoxins derived from cooking and food processing, and cancer. The mechanisms of the relationship between dietary toxic xenobiotics and cancer risk are not yet well understood, but it has been suggested that differences in dietary habits affect the colonic environment by increasing or decreasing the exposure to mutagens directly and indirectly through changes in the composition and activity of the gut microbiota. Several changes in the proportions of specific microbial groups have been proposed as risk factors for the development of neoplastic lesions and the enrichment of enterotoxigenic microbial strains in stool. In addition, changes in the gut microbiota composition and activity promoted by diet may modify the faecal genotoxicity/cytotoxicity, which can be associated with a higher or lower risk of developing cancer. Therefore, the interaction between dietary components and intestinal bacteria may be a modifiable factor for the development of colorectal cancer in humans and deserves more attention in the near future.
Highlights
Both diet and intestinal microbiota are considered to be two major factors that influence colonic health and the incidence of intestinal disorders such as colorectal cancer (CRC) [1]
Xenobiotics with potential carcinogenic activity can be generated from meat and fish components through some cooking procedures with high temperatures
The presence of xenobiotics from food processing contributes to an increase in local genotoxicity, which has been related to an increase in CRC risk
Summary
Both diet and intestinal microbiota are considered to be two major factors that influence colonic health and the incidence of intestinal disorders such as colorectal cancer (CRC) [1]. It is generally accepted that diet acts as an essential factor for health maintenance. After several decades of research, the specific dietary compounds implicated in this protective effect have not yet been determined, which presents the opportunity to define an optimal diet. This review discusses the impact of diet on CRC, the generation of xenobiotics, the interactions between these xenobiotics and gut microbiota, and identifying the factors that contribute to a balance of the factors necessary for a healthy gut.
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