Dietary fat and colon cancer

Abstract

Dietary fat in general, and perhaps animal and polyunsaturated fats in particular, appear to increase colon carcinogenesis in animal models and epidemiologic studies. This observation holds the potential to shed light on the underlying mechanisms of colorectal carcinogenesis and reduce morbidity and mortality from the disease by dietary and chemoprevention. While research continues into the relationship between prostaglandins and other putative mediators of the effects of fats on the colon, we can suggest that a diet which protects against colorectal cancer would be low in fat with most of that fat coming from vegetable sources. Prospective dietary trials are ongoing which may strengthen or modify these preliminary recommendations.