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Image: University of Illinois' Patricia Wolfe (left) teamed up with Rex Gaskins (right) to study how community food environments affect bile acids, which in turn affect Colorectal cancer
Source: University of Illinois
More than 52,000 Americans are expected to die from colorectal cancer by 2022, and if this year is like most other years, black Americans will bear the brunt
"Our review draws on important basic research investigating the microbial mechanisms underlying cancer health disparities associated with food environmental barriers," said Patricia Wolf, Department of Animal Science and Cancer Education at the University of Illinois.
Let's start with the gut
Scientists don't yet fully understand what strikes the balance between beneficial and harmful secondary bile acids, but they do know that diet plays a big role
On average, black/African-Americans are more than a mile away from a full-service supermarket than non-Hispanic whites
Wolf points out that she and her colleagues are not the first to link food deprivation, poor diet and racial disparities, but their study takes into account how these disparities affect gallbladder acid, gut microbes and cancer rates Go further
For example, the review explains, foods rich in taurine and cysteine (amino acids commonly found in meat) promote harmful secondary bile acids and hydrogen sulfide
Excessive saturated and polyunsaturated fats, such as corn and safflower oil, have been linked to increases in total and secondary bile acids, including several specific forms that increase the risk of inflammation and cancer
Conversely, fiber and calcium reduce the bioavailability of secondary bile acids, providing a layer of protection from damage to cells and DNA
"Overwhelming evidence suggests that those most at risk of colorectal cancer have unequal access to high-quality food, influenced by racist housing policies and predatory marketing tactics
The review also lists current research showing that disrupting circadian rhythms may affect microbial processes, including bile acid metabolism
Wolf first became interested in the topic while working in the laboratory of animal science professor Rex Gaskins
"We can't continue to blame victims for differences
