The relationship between fermented foods and colorectal cancer: A review

Abstract

Despite advancements in medical technology, cancer remains a leading cause of mortality, with colorectal cancer consistently ranking among the most prevalent cancers worldwide. Diet can either contribute to or protect against the development of cancer. The Asian region is known for its extensive consumption of fermented foods, which may influence colorectal cancer due to the diverse range of microorganisms and compounds produced during fermentation. These components can affect the tumor microenvironment, potentially leading to either beneficial or adverse effects on colorectal cancer.

Keywords

Colorectal cancer / Fermented foods / Cell / Animal

References

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