(27-02-10) Dietary Fiber and Colon Cancer

Consumption of dietary fiber, defined as nondigestible, nonstarch plant
materials, has been shown via numerous epidemiological studies to be a major factor in lowering colon cancer risk. Last year, a research team from the University of Texas Medical School published a series of experiments exploring the mechanism by which dietary fiber suppresses tumor growth in the gut. Highly fermentable fiber sources, such as those from fruits and vegetables, produce
large amounts of short chain fatty acids, which have been shown experimentally to prevent colon cancer development. Using rat epithelial cells, the Texas research team confirmed their hypothesis that one specific fatty acid, butyrate, enhances the function of Transforming Growth Factor Beta (TGFB), an important tumor suppressor.

This research sheds light on a specific mechanism by which fiber, specifically from fruit and vegetable sources, acts to protect against colon and intestinal cancers. In addition, these data support the third universal characteristic of hunter-gatherer diets: high fiber foods were consistently present in our ancestors' diet. We evolved eating this way and genetically rely upon these foods for health and regularity.

Source: Nguyen, K.A., Cao, Y., Chen, J.R., Townsend, C.M., Ko, T.C. Dietary fiber enhances a tumor suppressor signaling pathway in the gut. Annals of Surgery 2006; 243:619-627

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