Darmflora fast food damages the intestine very fast

High levels of fat and low fiber apparently increase the risk of colorectal cancer
The risk of colorectal cancer obviously depends heavily on the diet. This report currently US researchers in the journal "Nature Communications". Accordingly, fatty foods and low-fiber foods, such as "typical" American fast food, increase the risk of illness. On the other hand, people who eat low-fat and high-fiber foods would live far less risky here.

Black Americans have significantly higher cancer risk than South Africans
Black Americans appear to be more likely to develop colorectal cancer than South Africans living in rural areas. But how can this phenomenon be explained? This question was now asked by American researchers and led to a revealing study. The scientists assumed that nutrition was of central importance, as it is fundamentally different in the two populations.

Subjects exchange their food for 14 days
The scientists around Stephen O'Keefe of the University of Pennsylvania in the state of Pennsylvania in the journal "Nature Communications" reported that they had examined subjects from both groups for their study in their middle age. To find out what impact food has on the risk of colorectal cancer, the daily food within the groups was switched for fourteen days. Accordingly, the Americans, with careful observation of the experts now eat less fat and high in fiber, while the Africans consumed less fiber and more fat or fast food than usual.

Diet change affects Microbiota and metabolome
It turned out that the researchers had apparently been right with their thesis, because the change in diet had a significant effect: "In comparison to the usual diet, the changes in food led to remarkable mutual changes in the mucosal biomarkers for cancer risk as well on the microbiota and the metabolome, both of which are known to influence cancer risk, "the researchers said.

This has linked the higher proportion of black Americans at risk with higher levels of animal protein and fat, as well as a lower dietary fiber content. In addition, the higher rate in US subjects is associated with "[...] higher levels of bile acid and lower levels of short-chain fatty acids in the colon and a higher concentration of proliferating biomarkers for the colorectal cancer risk in the mucosa, in otherwise healthy middle-aged subjects ", The scientists continue. (No)

Picture: Tim Reckmann