Impact of processed and ultra-processed foods on colorectal cancer risk: Mechanisms, dietary factors, and protective compound
DOI:
https://doi.org/10.33448/rsd-v13i7.46446Keywords:
Colorectal cancer; Processed foods; Neoplasm; Carcinogens.Abstract
Colorectal cancer (CRC) is the third most common malignant neoplasm worldwide, linked to behavioral factors such as a sedentary lifestyle and smoking, environmental factors like pollution, and nutritional factors including a diet rich in red and processed meats. Some foods are associated with potential carcinogenicity, while others act as protective factors. This review aims to report the contribution of processed and ultra-processed foods to the etiopathogenesis of CRC and explore the role of protective diets. The article is an integrative review conducted in PubMed and VHL databases using the descriptors “colorectal cancer” and “processed foods.” Studies published in the last five years addressing the relationship between these foods and CRC development were included. Potentially carcinogenic substances in processed foods, such as heterocyclic amines, nitrosamines, heme iron, industrial fatty acids, aromatic hydrocarbons, sialic acid sugar, and additives like titanium dioxide, were associated with colon and rectal neoplasms. Additional associations were found with the human microbiome, packaging materials, and food preparation methods. Conversely, several food components can protect against CRC. The consumption of processed and ultra-processed foods can significantly increase CRC risk through mechanisms like inflammation, oxidative stress, gene expression changes, and genetic material damage. The intestinal flora profile may be protective against CRC but is altered when processed and ultra-processed foods are included in the diet. Fiber, phytochemicals, and spices present in plant foods are consistently reported to have anticarcinogenic effects.
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