Colorectal cancer is one of the leading causes of
cancer-related deaths in the United States, and generally, as countries climb the economic ladder, their rates of
colon cancer increase.
Colon cancer was an early disease where key genetic mutations were identified as important in
disease progression, and there is considerable interest in determining whether specific mutations sensitize the colon to
cancer prevention strategies. Epidemiological studies have revealed that fiber- and vegetable-rich diets and physical activity are associated with reduced rates of
colon cancer, while consumption of red and processed meat, or alcoholic beverages, and overconsumption as reflected in
obesity are associated with increased rates. Animal studies have probed these effects and suggested directions for further refinement of diet in
colon cancer prevention. Recently a central role for the microorganisms in the gastrointestinal tract in
colon cancer development is being probed, and it is hypothesized that the microbes may integrate diet and host genetics in the etiology of the disease. This review provides background on dietary, genetic, and microbial impacts on
colon cancer and describes an ongoing project using rodent models to assess the ability of digestion-
resistant starch in the integration of these factors with the goal of furthering
colon cancer prevention.