Colorectal cancer (also known as “cancer of the colon-rectum”) is the third most common cancer in men after those of the prostate and the lung: in France, it is responsible for more than 17,000 deaths. per year.
In addition to family history and possible genetic predispositions, colorectal cancer can be favored by bad lifestyle habits: physical inactivity, smoking, excessive alcohol consumption or a diet too rich in animal fats.
Precisely: a new study, carried out by the Salk Institute (in the United States), looked at the impact of a diet that is too fatty on the risk of colorectal cancer. For this, the American researchers studied a population of mice presenting a genetic risk of developing this disease: the rodents were then fed with fatty acids, mainly of animal origin.
Less red meat, less butter, less fat
Result ? The scientists observed that the intestinal microbiota of these mice changed little by little, with more and more bacteria of the type Ileibacterium valens And Ruminococcus gnavus. These particular bacteria led to the production of specific bile acids, responsible for inflammation of the digestive tract: in the end, the researchers noted a lower renewal of intestinal stem cells (CSI).
“When these cells don’t renew themselves frequently enough, they can accumulate genetic mutations and become cancerous.” conclude the scientists. The solution? Adopt a healthy and varied diet, favoring vegetable protein sources (lentils, soy, tempeh, chickpeas, quinoa, etc.) rather than red meat!
Source :Cell Reports
