A report published in the NPJ Precision Oncology from Cleveland Clinic analyzing metabolite and microbiome datasets, has identified diet-derived molecules called metabolites as the main drivers of young-onset colorectal cancer risk, especially those associated with red and processed meats.
Discussing dietary habits
Although increased monitoring and screenings are extremely helpful tools, the researchers suggest that one of the best ways for those under the age of 60 years old to prevent colorectal cancer (CRC) is to have a candid discussion about their diet with their physician.
“At the end of the day, it’s impractical to apply our care models for those over 60 to younger adults simply because we cannot give everyone in the system yearly colonoscopies,” he explains. “What is much more feasible is to give everyone in the system a simple test to measure a biomarker that determines their colorectal cancer risk. Then we can give the most at-risk individuals appropriate screening.”
Identifying metabolites
Previous work from the team identified differences in metabolites of young versus average age onset of colorectal cancer and another identified differences between the gut microbiome of younger and older adults with colorectal cancer. But there are more factors involved in cancer risk, such as interactions between these factors, like when gut bacteria consume the metabolites and produce their own, making it even more complex.
For this study, the team developed an artificial intelligence algorithm to combine and analyze datasets and clarify which factors are the most relevant for investigations. One analysis revealed that differences in diet, identified through analyzing metabolites, accounted for a significant proportion of the differences seen between young and older onset patients.
“Researchers — ourselves included — have begun to focus on the gut microbiome as a primary contributor to colon cancer risk. But our data clearly shows that the main driver is diet,” Dr. Sangwan says. “We already know the main metabolites associated with young-onset risk, so we can now move our research forward in the correct direction.”
“It can actually be very complicated and difficult to change your microbiome,” explains Dr. Kamath. “While it’s not always easy, it is much simpler to change your diet to prevent colon cancer.”
Diet in colon cancer prevention
Early-onset colon cancer patients were found to have higher levels of metabolites that are associated with the production and metabolism of arginine amino acids as well as with the urea cycle as compared to their older peers. The team thinks that these differences may be linked to the long-term consumption of processed meats, and are now analyzing national datasets to validate their Cleveland Clinic-specific findings in nationwide patients.
If the team is able to show that overconsumption of processed meats leads to elevated levels of arginine and urea cycle metabolites among younger adults with colon cancer nationwide, they hope to investigate whether certain diets or commercially available drugs that regulate the two metabolites are able to help prevent or treat young-onset colon cancer.
“Even though I knew before this study that diet is an important factor in colon cancer risk, I didn’t always discuss it with my patients during their first visit. There is so much going on, it can already be so overwhelming,” says Dr. Kamath. “Now, I always make sure to bring it up to my patients, and to any healthy friends or family members they may come in with, to try and equip them with the tools they need to make informed choices about their lifestyle.”
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References/Sources/Materials provided by:
https://my.clevelandclinic.org
http://dx.doi.org/10.1038/s41698-024-00647-1
https://worldhealth.net/news/will-a-healthy-diet-help-reduce-the-risk-of-cancer/
