Palavras-chave
Neoplasmas Colorretal
Padrões Alimentares
Dieta
Como Citar
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Resumo
Objetivo: Discutir a relação entre a alimentação e o câncer colorretal. Métodos: Revisão integrativa da literatura sobre a associação entre alimentação e câncer colorretal (CCR). Foram selecionados 38 artigos nos últimos cinco anos a partir das bases de dados PubMed e BVS. Foram incluídos estudos do tipo experimental, ensaios clínicos, caso-controle e coorte. Resultados: Essa pesquisa evidenciou a relação entre de CCR e a dieta habitual de indivíduos. O excesso de carnes vermelhas e processadas foi associado ao aumento do risco da neoplasia, enquanto dietas ricas em vegetais mostraram efeitos protetores. A microbiota intestinal desempenhou um papel importante no desenvolvimento da doença, e esta, sofre a influência significativa da dieta. Probióticos como Lactobacillus fermentum ME-3 exibe potencial preventivo nesta neoplasia, devido aos seus efeitos antioxidantes e anti-inflamatórios, fortalecendo o microbioma. Os miRNAs, como o miR-144, são essenciais na regulação do metabolismo em pacientes com CCR, afetando o gene mTOR e destaca a importância da dieta na redução do risco do tumor. Considerações finais: O consumo excessivo de carne vermelha e de alimentos ultraprocessados contribui para alterações da microbiota intestinal e um maior risco de CCR.
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