Palabras clave
Neoplasias colorrectales
Patrones alimentarios
Dieta
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Resumen
Objetivo: Analizar la relación entre la dieta y el cáncer colorrectal. Métodos: Revisión integradora de la literatura sobre la asociación entre la dieta y el cáncer colorrectal (CCR). Se seleccionaron 38 artículos de los últimos cinco años de las bases de datos PubMed y BVS. Se incluyeron estudios experimentales, de ensayos clínicos, de casos y controles y de cohortes. Resultados: Esta investigación puso de manifiesto la relación entre el CCR y la dieta habitual de los individuos. Un exceso de carnes rojas y procesadas se asoció con un mayor riesgo de padecer la neoplasia, mientras que las dietas ricas en vegetales mostraron efectos protectores. La microbiota intestinal desempeñó un papel importante en el desarrollo de la enfermedad, en la que influye significativamente la dieta. Probióticos como Lactobacillus fermentum ME-3 muestran potencial preventivo en esta neoplasia debido a sus efectos antioxidantes y antiinflamatorios, reforzando el microbioma. Los miRNAs, como miR-144, son esenciales en la regulación del metabolismo en pacientes con CCR, afectando al gen mTOR y resaltando la importancia de la dieta en la reducción del riesgo tumoral. Consideraciones finales: El consumo excesivo de carnes rojas y alimentos ultraprocesados contribuye a cambios en la microbiota intestinal y a un mayor riesgo de CCR.
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