ASSOCIAÇÃO ENTRE ALIMENTAÇÃO VEGETARIANA E A PREVENÇÃO DO CÂNCER COLORRETAL: UMA REVISÃO DE LITERATURA

Abstract

Colorectal cancer represents the most common malignant neoplasm of the gastrointestinal tract and the third leading cause of cancer-related death in the world. It may be hereditary or sporadic, with the latter accounting for approximately 95% of cases. Several risk factors contribute to the development of this neoplasia, however, feeding seems to be the most influential factor, since it is able to modulate the composition of the intestinal microbiota. The objective of this study was to review the literature regarding the feeding and triggering of colorectal cancer, the relationship of a high meat diet in the development of this pathology and to investigate the vegetarian diet acting as a possible prevention factor. The method is a narrative bibliographical review, based on original article searches and review. The high consumption of red and processed meat may be related to the appearance of colorectal cancer by causing changes in the microbiota, as well as producing N-nitroso compounds, polycyclic aromatic amines and polycyclic aromatic hydrocarbons, compounds considered genotoxic. In addition, heme iron can elevate the synthesis of reactive oxygen species and stimulate the endogenous formation of N-nitroso compounds. However, vegetarian food may be able to prevent dysbiosis and keep the intestinal microbiota healthy due to the high consumption of plant foods that provide phytochemicals, antioxidants and anti-inflammatories, that is, potential anti-tumorigenic agents. It is suggested that through changes in eating and behavioral habits, it becomes possible to delay or prevent the onset of cancer.