饮食、肠道微生态与结直肠癌

结直肠癌是全球最常见的恶性肿瘤之一，在西方国家尤其常见。饮食是结直肠癌的重要影响因素之一。大量的研究证据显示饮食可以通过改变肠道微生态从而影响结直肠癌的发生与发展。它既能通过病原菌产生一系列致癌活动，也能通过改变肠道微生态代谢从而影响肠道上皮细胞。近年来有数据表明，以丁酸盐为代表的短链脂肪酸具有抑制炎症及抗肿瘤作用；而以次级胆汁酸为代表的肠道菌群其他代谢产物，具有促进肿瘤发生发展的作用。在本文中，我们将围绕饮食对肠道微生态及其代谢产物的影响、肠道微生态与结直肠癌的相关作用以及结直肠癌的饮食预防进行介绍和讨论，呼吁未来需要更深入的研究探索饮食、肠道微生态与代谢组学、免疫学、基因宿主反应等的相互作用关系。

Diet,gut microbiota and colorectal cancer

Colorectal cancer (CRC) is one of the most common cancer worldwide, especially in the western countries. Diet is one of the most important factors associated with CRC. Accumulating evidence suggests that diet could re-shape the human gut microbiota and contribute to the development of CRC, not only via the pro-tumorigenic activities of specific pathogens but also via the influence of metabolism and function of the whole microbial community, particularly its metabolites. Recent data have shown that short-chain fatty acids, especially butyrate, could suppress inflammation and anti-cancer, whereas other microbial metabolites, such as secondary bile acids, promote colorectal tumorigenesis. In this Review, we discuss the influence of diet on gut microbiota and its metabolites, the interaction between gut microbiota and CRC, and dietary strategies for CRC prevention. More mechanism studies are warranted to further investigate the interplay of gut microbiota with metabolome, immunity and host response.