Colorectal cancer (CRC) is the third most commonly diagnosed cancer and the second leading cause of cancer-related deaths worldwide. Although the risk of developing CRC increases with age, approximately 10% of newly diagnosed cases occur in individuals under the age of 50. Significant changes in dietary habits in young adults since industrialization create a favorable microenvironment for colorectal carcinogenesis. We aim here to shed light on the complex interplay between diet and gut microbiome in the pathogenesis and prevention of early-onset CRC (EO-CRC). We provide an overview of dietary risk factors associated with EO-CRC and contrast them with the general trends for CRC. We delve into gut bacteria, fungi, and phages with potential benefits against CRC and discuss the underlying molecular mechanisms. Furthermore, based on recent findings from human studies, we offer insights into how dietary modifications could potentially enhance gut microbiome composition to mitigate CRC risk. All together, we outline the current research landscape in this area and propose directions for future investigations that could pave the way for novel preventive and therapeutic strategies.

中文翻译：

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有益的微生物组和饮食在早发性结直肠癌中相互作用。


结直肠癌 （CRC） 是全球第三大最常诊断的癌症，也是癌症相关死亡的第二大原因。尽管患 CRC 的风险随着年龄的增长而增加，但大约 10% 的新诊断病例发生在 50 岁以下的个体中。自工业化以来，年轻人饮食习惯的显着变化为结直肠癌的发生创造了有利的微环境。我们在这里旨在阐明饮食和肠道微生物组在早发性 CRC （EO-CRC） 发病机制和预防中的复杂相互作用。我们概述了与 EO-CRC 相关的饮食危险因素，并将其与 CRC 的一般趋势进行了对比。我们深入研究了对 CRC 具有潜在益处的肠道细菌、真菌和噬菌体，并讨论了潜在的分子机制。此外，根据人类研究的最新结果，我们提供了关于饮食调整如何潜在地增强肠道微生物组组成以降低 CRC 风险的见解。总之，我们概述了该领域当前的研究前景，并为未来的研究方向提出了可能为新的预防和治疗策略铺平道路。