Recent research from the University of Toronto has identified a concerning link between low-carbohydrate, low-fiber diets and an increased risk of colorectal cancer, particularly when combined with the presence of certain strains of E. coli bacteria. In studies conducted on mice, this specific dietary pattern was found to compromise the gut’s protective mucus layer. This degradation allowed harmful bacterial toxins to penetrate colon cells, leading to the development of polyps, which are precursors to colorectal cancer.
The findings underscore the importance of dietary fiber in maintaining colon health. Fiber-rich foods support a healthy gut microbiome and strengthen the intestinal barrier, reducing the likelihood of toxin-induced damage. Health experts recommend a balanced diet that includes adequate fiber intake from fruits, vegetables, whole grains, and legumes to mitigate the risk of colorectal cancer. Additionally, limiting the consumption of red and processed meats, which have been associated with higher cancer risk, is advised. Click for More Details
