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Researchers from the University of Toronto have found that a low-carb diet may increase the exposure of DNA-damaging bacteria, thereby increasing the risk of developing colorectal cancer. The study findings were published in the journal Nature Microbiology.
In the experiment, scientists divided mice into groups to follow three types of diets: regular, low-carb, and Western—that is, high in fat and sugar.
The researchers then injected all the rodents with a strain of E. coli called Nissle, which produces the DNA-damaging compound colibactin.
The results showed that the lack of carbohydrates—including fiber—in the diet increased intestinal inflammation and created an environment in which E. coli thrived.
Also, they found that in mice that did not consume carbohydrates, the mucus layer—which separates gut bacteria from the epithelial cells of the colon—was thinner. When this natural barrier was weakened, more colibactin penetrated the colon cells, causing genetic damage and promoting the growth of cancerous tumors.
The researchers say similar mechanisms may be involved in the development of cancer in humans. To test this hypothesis, the scientists are planning a new experiment. The research team wants to find out whether a soluble fiber called inulin can protect patients with inflammatory bowel disease from cancer.