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

作　　者：Manon Oliero Ahmed Amine Alaoui Claire McCartney Manuela M.Santos 

机构地区：[1]Nutrition and Microbiome Laboratory,Institut du cancer de Montréal,Centre de Recherche du Centre Hospitalier de l’Universitéde Montréal(CRCHUM),Montréal,QC,Canada [2]Department of Medicine,Faculty of Medicine,Universitéde Montréal,Montréal,QC,Canada

出　　处：《Gastroenterology Report》2024年第1期610-620,共11页胃肠病学报道(英文)

基　　金：supported by grants from the Canadian Institutes of Health Research[CIHR,grant PJT-159775];the Natural Sciences and Engineering Research Council of Canada[NSERC,grant RGPIN-2018-06442]to M.M.S.

摘　　要：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.

关 键 词：colorectal cancer INULIN prebiotic gut microbiota short-chain fatty acids 

分 类 号：R735.34[医药卫生—肿瘤]