Ma Chuanmin, Zhang Mingbao, Chen Binbin, Liu Ming, Jiang Huiyu, Li Jiaorong, Song Xintong, Wei Xiangrui, Wei Zhixing, Liu Jingyao, Guan Hengyun, Zhou Jun, Liu Hui
Jinan Municipal Center for Disease Control and Prevention Affiliated to Shandong University Jinan China.
Department of Gastroenterology, the Second Hospital of Shandong University Shandong University Jinan China.
Health Sci Rep. 2025 Aug 26;8(8):e71109. doi: 10.1002/hsr2.71109. eCollection 2025 Aug.
Dietary patterns and associated gut microbiota are increasingly recognized as key contributors to the development and prevention of colon polyps (CP). This study aimed to investigate whether specific dietary components and gut microbiome alterations are associated with CP incidence and severity, and to compare these patterns with other gastrointestinal or hepatic conditions.
Stool samples were collected from individuals with CP, healthy controls, and patients with alcoholic fatty liver disease (AFLD), metabolic-associated fatty liver disease (MAFLD), and ulcerative colitis (UC). Gut microbiome profiling was conducted to characterize microbial composition across groups. Dietary intake data were analyzed, with a focus on nutrient profiles and potential food contaminants. CP patients were further divided into subgroups based on polyp number (single vs. multiple) for dietary pattern comparison.
Distinct microbiota profiles were observed among groups: Bacteroidetes dominated in CP patients, Actinobacteria in AFLD, Proteobacteria in MAFLD, and Firmicutes in UC. CP-associated microbiota were enriched in Prevotellaceae and Paraprevotellaceae. Dietary patterns linked to CP included high-fat, ketogenic, and high-sugar diets, as well as possible exposure to food contaminants. Patients with multiple polyps exhibited higher intake of calories, fat, and red meat, while those with single polyps consumed diets lower in calories and fat but richer in vitamins E and K.
Food intake is strongly associated with both the incidence and severity of colon polyps, likely through modulation of the gut microbiome and nutritional environment. These findings support the potential for dietary interventions targeting gut microbial composition to prevent or mitigate CP development.
饮食模式及相关肠道微生物群越来越被认为是结肠息肉（CP）发生和预防的关键因素。本研究旨在调查特定饮食成分和肠道微生物群改变是否与CP的发生率和严重程度相关，并将这些模式与其他胃肠道或肝脏疾病进行比较。
从患有CP的个体、健康对照者以及患有酒精性脂肪性肝病（AFLD）、代谢相关脂肪性肝病（MAFLD）和溃疡性结肠炎（UC）的患者中收集粪便样本。进行肠道微生物群分析以表征各组的微生物组成。分析饮食摄入数据，重点关注营养成分和潜在的食物污染物。CP患者根据息肉数量（单个与多个）进一步分为亚组以进行饮食模式比较。
各组间观察到不同的微生物群特征：CP患者中拟杆菌门占主导，AFLD中放线菌门占主导，MAFLD中变形菌门占主导，UC中厚壁菌门占主导。与CP相关的微生物群在普雷沃氏菌科和副普雷沃氏菌科中富集。与CP相关的饮食模式包括高脂肪、生酮和高糖饮食，以及可能接触食物污染物。多发性息肉患者的卡路里、脂肪和红肉摄入量较高，而单发性息肉患者摄入的卡路里和脂肪较低，但维生素E和K含量较高。
食物摄入与结肠息肉的发生率和严重程度密切相关，可能是通过调节肠道微生物群和营养环境实现的。这些发现支持了针对肠道微生物组成进行饮食干预以预防或减轻CP发生的潜力。
