What dietary factors are associated with an increased risk for colorectal cancer?

Diets high in fats and red meats are associated with an increased risk for colorectal cancer due to several mechanisms. High-fat diets can lead to changes in bile acid metabolism, promoting the conversion of bile acids into potentially carcinogenic substances in the intestines. Additionally, red meats often contain heme iron, which may promote the formation of harmful compounds during digestion. From a broader perspective, these dietary patterns can influence the gut microbiome and initiate inflammatory responses that further elevate cancer risk.

Low fiber intake, high carbohydrate intake, and diets low in fats and red meats do not carry the same level of risk associated with colorectal cancer. In fact, a diet rich in fiber has been shown to have protective effects against colorectal cancer, helping maintain healthy bowel function and possibly lowering the risk of tumor formation. This further emphasizes the significance of the types of fats and meats consumed in diet-related cancer risk.