Colorectal cancer and inulin supplementation: the good, the bad, and the unhelpful

Abstract

The prebiotic inulin has been vaunted for its potential to reduce the risk of colorectal cancer. Inulin fermentation resulting in the production of short-chain fatty acids, primarily butyrate, has been reported to be associated with properties that are beneficial for gut health and has led to an increased consumption of inulin in the Western population through processed food and over-the-counter dietary supplements. However, in clinical trials, there is limitedévidence of theéfficacy of inulin in preventing colorectal cancer. Moreover, recent data suggest that improper inulin consumption mayéven be harmful for gastro-intestinal health under certain circumstances. The main objective of this review is to provide insight into the beneficial and potentially detrimentaléffects of inulin supplementation in the context of colorectal cancer prevention andénhancement of treatmentéfficacy.