Keywords
Colorectal neoplasms
Dietary patterns
Diet
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Abstract
Objective: Discuss the relationship between diet and colorectal cancer. Methods: Integrative literature review on the association between diet and colorectal cancer (CRC). A total of 38 articles from the last five years were selected from the PubMed and VHL databases. Experimental, clinical trial, case-control, and cohort studies were included. Results: This study showed a relationship between CRC and the habitual diet of individuals. An excess of red and processed meats was associated with an increased risk of the neoplasm, while diets rich in vegetables showed protective effects. The intestinal microbiota plays an important role in the development of the disease, which is significantly influenced by diet. Probiotics such as Lactobacillus fermentum ME-3 show preventive potential in this neoplasm, due to their antioxidant and anti-inflammatory effects, strengthening the microbiome. miRNAs, such as miR-144, are essential in regulating metabolism in CRC patients, affecting the mTOR gene and highlighting the importance of diet in reducing tumor risk. Final considerations: Excessive consumption of red meat and ultra-processed foods contributes to changes in the intestinal microbiota and risk of CRC.
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