Oliero Manon, Alaoui Ahmed Amine, McCartney Claire, Santos Manuela M
Nutrition and Microbiome Laboratory, Institut du cancer de Montréal, Centre de Recherche du Centre Hospitalier de l'Université de Montréal (CRCHUM), Montréal, QC, Canada.
Department of Medicine, Faculty of Medicine, Université de Montréal, Montréal, QC, Canada.
Gastroenterol Rep (Oxf). 2024 Jul 9;12:goae058. doi: 10.1093/gastro/goae058. eCollection 2024.
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 limited evidence of the efficacy of inulin in preventing colorectal cancer. Moreover, recent data suggest that improper inulin consumption may even be harmful for gastro-intestinal health under certain circumstances. The main objective of this review is to provide insight into the beneficial and potentially detrimental effects of inulin supplementation in the context of colorectal cancer prevention and enhancement of treatment efficacy.
益生元菊粉因其降低结直肠癌风险的潜力而备受推崇。据报道，菊粉发酵产生的短链脂肪酸，主要是丁酸，具有有益于肠道健康的特性，这使得西方人群通过加工食品和非处方膳食补充剂增加了菊粉的摄入量。然而，在临床试验中，菊粉预防结直肠癌功效的证据有限。此外，最近的数据表明，在某些情况下，不当摄入菊粉甚至可能对胃肠道健康有害。本综述的主要目的是深入探讨补充菊粉在预防结直肠癌和提高治疗效果方面的有益和潜在有害影响。
