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Updated: Jan 20, 2026
28:15
Deficient Pms2, ERCC1, Ku86, CcOI in Field Defects During Progression to Colon Cancer
Published on: July 28, 2010
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Diet, lipids and colon cancer
Songhwa Choi1, Ashley J Snider2
1Department of Medicine, Stony Brook University, Stony Brook, NY, United States; Stony Brook Cancer Center, Stony Brook University, Stony Brook, NY, United States.
International Review of Cell and Molecular Biology
|August 28, 2019
Summary
High dietary fat intake can worsen colorectal cancer (CRC) by affecting gut inflammation, cell growth, and lipid metabolism. Understanding these mechanisms is key to managing CRC risk.
Area of Science:
- Gastroenterology and Nutrition Science
- Oncology Research
Background:
- Dietary fat digestion and absorption occur in the small intestine, providing energy and bioactive lipid precursors.
- Excessive dietary fat intake is linked to the development and progression of diseases, notably colorectal cancer (CRC).
Purpose of the Study:
- To investigate the impact of dietary fat on colorectal cancer (CRC) development and pathobiology.
- To explore potential mechanisms by which specific lipid species influence CRC progression.
Main Methods:
- Review of existing literature on dietary fat, intestinal physiology, and colorectal cancer.
- Analysis of how high-fat diets modulate intestinal inflammation, proliferation, bile acid metabolism, microbiota, and bioactive lipids.
Main Results:
- High-fat diets can exacerbate CRC through complex interactions involving intestinal inflammation and cell proliferation.
- Alterations in bile acid pools, gut microbiota composition, and specific bioactive lipid profiles are associated with high-fat diet-induced CRC aggravation.
Conclusions:
- Dietary fat plays a significant role in the pathobiology of colorectal cancer.
- Specific lipid species and their metabolic pathways represent potential targets for CRC prevention and treatment strategies.
Keywords:
Colitis-associated cancerColon cancerDietary lipidEicosanoidMicrobiotaPhospholipidPolyunsaturated fatty acidSaturated fatty acidSphingolipidMore Related Videos
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