Cited by 1,100Gut microbiota and healthNutritional Studies and DietMicrobial Metabolites in Food Biotechnology

Diet, microorganisms and their metabolites, and colon cancer

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O'Keefe, Stephen J. D.·2016·Nature Reviews Gastroenterology & Hepatology

Abstract

Colorectal cancer is one of the so-called westernized diseases and the second leading cause of cancer death worldwide. On the basis of global epidemiological and scientific studies, evidence suggests that the risk of colorectal cancer is increased by processed and unprocessed meat consumption but suppressed by fibre, and that food composition affects colonic health and cancer risk via its effects on colonic microbial metabolism. The gut microbiota can ferment complex dietary residues that are resistant to digestion by enteric enzymes. This process provides energy for the microbiota but culminates in the release of short-chain fatty acids including butyrate, which are utilized for the metabolic needs of the colon and the body. Butyrate has a remarkable array of colonic health-promoting and antineoplastic properties: it is the preferred energy source for colonocytes, it maintains mucosal integrity and it suppresses inflammation and carcinogenesis through effects on immunity, gene expression and epigenetic modulation. Protein residues and fat-stimulated bile acids are also metabolized by the microbiota to inflammatory and/or carcinogenic metabolites, which increase the risk of neoplastic progression. This Review will discuss the mechanisms behind these microbial metabolite effects, which could be modified by diet to achieve the objective of preventing colorectal cancer in Western societies.

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Authors
O'Keefe, S. J. D.
Venue
Nature Reviews Gastroenterology & Hepatology
Published
2016-11-16
Volume
13
Issue
12
Pages
691-706
ISSN
  • 1759-5045 (ISSN-L)
  • 1759-5053
OpenAlex
W2551647589
Cited by
1,100
References
186
Citations by year
2026: 89 · 2025: 118 · 2024: 112 · 2023: 145 · 2022: 140 · 2021: 164 · 2020: 117 · 2019: 95 · 2018: 74 · 2017: 45
FWCI
6.37
Type
journal article
Language
en
Open access
Locations
  • Nature Reviews Gastroenterology & Hepatology (publishedVersion)
  • PubMed (publishedVersion)
  • Europe PMC (PubMed Central) (acceptedVersion)
  • PubMed Central (acceptedVersion)
Funders
National Cancer Institute (R01CA135379, R01CA204403)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords
colorectal cancer, gut microbiota, microbial metabolites, diet, short-chain fatty acids, butyrate, dietary fiber, meat consumption, bile acids, colonic fermentation, inflammation, carcinogenesis, mucosal integrity, cancer prevention
MeSH terms
Diet, Healthy, Butyrates, Colonic Neoplasms, Diet, Dietary Fats, Dietary Fiber, Humans, Obesity, Risk Factors, Global Health, Phytochemicals, Microbiota

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