A study found that a dietary pattern associated with the microbial signature of colorectal cancer (CRC) is linked to an increased risk for CRC, especially for tumors with specific bacteria. The researchers identified a dietary pattern, called the CRC Microbial Dietary Score (CMDS), linked to these CRC-related microbes and found that a higher CMDS was associated with an increased risk for CRC. The study, led by Kai Wang and Chun-Han Lo at Harvard T.H. Chan School of Public Health, suggests that a dietary pattern low in processed foods may help prevent CRC by influencing the gut microbiome. Limitations include the observational design and reliance on self-reported dietary data.
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Processed Foods Linked to Elevated Risk for CRC
