Evidencia existente sobre la influencia de la ingesta de prebióticos sobre el riesgo de cáncer colorrectal
DOI:
https://doi.org/10.14306/renhyd.17.1.1Palabras clave:
Cáncer colorrectal, Prebióticos, InulinaResumen
El cáncer colorrectal es uno de los cánceres más comunes a nivel mundial. Entre el riesgo a desarrollarlo y la microbiota intestinal existe una relación compleja que puede ser modificada por la alimentación. El efecto de los prebióticos sobre la composición y la actividad de la microbiota colónica pueden producir cambios beneficiosos en la flora alterada de los pacientes con cáncer de colon. De todos los prebióticos, se sospecha que la inulina HP y el sinergil (30% oligofructosa y 70% de inulina) son los que mantienen una relación más estrecha con la neoplasia. Este fenómeno podría ser explicado por la longitud de las cadenas de los fructanos. Los estudios realizados en animales observan que la administración de prebióticos reduce el número y la multiplicidad de focos de criptas aberrantes, reduce el número y la vida media de los tumores, inhibe el crecimiento de éstos y potencia el efecto de diferentes fármacos quimioterapéuticos. Los resultados obtenidos en roedores que pretenden simular la predisposición genética no son homogéneos. Algunos de los estudios realizados en humanos, mayoritariamente sanos, observan cambios en la composición de la microbiota, en el perfil de los ácidos biliares y en los ácidos grasos de cadena corta, pero los resultados obtenidos difieren entre los diferentes estudios y no obtienen resultados concluyentes.
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