Rodríguez MA

Idioma: Español
Referencias bibliográficas: 28
Paginas: 27-31
Archivo PDF: 45.69 Kb.

RESUMEN

Existen diversos factores ambientales relacionados con el desarrollo de cáncer colorrectal. El consumo de alimentos con alto contenido de grasa, sobre todo triglicéridos, carnes asadas y una mínima cantidad de fibra, favorecen dicha neoformación. El cigarro y la cerveza son otros factores agregados cuyo mecanismo no está claro. Existen otros elementos que se encuentran presentes en la luz intestinal, que también pueden favorecer la aparición del cáncer como: ácidos biliares, bacterias de la flora intestinal productora de metabolitos potencialmente cancerígenos y otras sustancias también cancerígenas presentes en las heces fecales. Por el contrario, existen factores ligados a la dieta que actúan como protectores de la lesión neoplásica; es el caso del calcio, vitamina D, fosfatos, butiratos y, sobre todo, fibra dietética, cuyos beneficios se encuentran avalados por diversos estudios epidemiológicos, experimentales y clínicos.

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