Towards a track to explain the very high increase in colorectal cancers? It is urgent to understand what is happening since in 2030 it is estimated that colorectal cancer will be the leading cause of death among young people. We realized that in patients under the age of 40, there was the presence of a bacteria, an Escherichia coli.
This bacteria from the digestive tract has a particularity: It produces a toxin, a colibactinwhich will alter DNA and promote the occurrence of colorectal cancers. So ultimately, this type of cancer is linked in particular to a bacteria which produces a toxin which gives cancer. And the latter is sensitive to two things: sugar and oxygen.
In the intestine, there is a gradient of oxygen, that is to say very oxygenated areas and others not very oxygenated. This is particularly the case with the wall of the intestine and the environment. However, when there is no oxygen, at that time, the bacteria can develop. It thus produces toxin and causes cancer.
The idea would therefore be tooxygenating the intestine But we don’t know how to do it for the moment. On the other hand, there is a very simple thing that is proven, it is physical activity. When you move, when you play sports, you increase the infusion of the intestine and that is in that sport protects from colorectal cancer to such an extent that sedentary lifestyle is a risk factor for this type of cancer.
Sugar disturbs the microbiota
Sugar would also promote the occurrence of this type of cancer. Sugar consumption, especially in childhood, contributes to the proliferation of Escherichia coli which will produce toxin. So in fact, the sugar disrupts our microbiota.
The problem is that when we look Sugar consumption, it has not evolved so much since the 80s. We consumed on average 35 kilos of sugar per year in 1980. In 2020, it is exactly the same thing. This means that there is another factor, it would notably be the ultra -processed foods that are full of additives and bad sugar such as glucose, fructose, additives or even junk food that disturbs the microbiota. At that time, the risk of colorectal cancer is increased.
-There is Three families of food protecting colorectal cancer. First of all, fruits and vegetables because there are antioxidants. The more colorful a vegetable, the more vitamins and antioxidants have. Then, fibers with legumes and grain products in particular. And finally dairy products even if they are much criticized. Children must consume three dairy products a day, adults two since calcium protects from colorectal cancer.
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