The Sourdough School

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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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233 - ‘Dysbiosis of gut microbiota in promoting the development of colorectal cancer’. Gastroenterology Report. 6(1), 1-12

Reference Number: 233

Year: 2018

Authors: Shaomin Zou, Lekun Fang & Mong-Hong Lee

Link: Link to original paper

Health: Cancer | Colorectal Cancer | Gut Microbiome - Creating Healthier Bread to Support Optimal Gut Health

Inclusions: Barley

Summary

Gastrointestinal microbiome, containing at least 100 trillion bacteria, resides in the mucosal surface of human intestine. Recent studies show that perturbations in the microbiota may influence physiology and link to a number of diseases, including colon tumorigenesis. Colorectal cancer (CRC), the third most common cancer, is the disease resulting from multi-genes and multi-factors, but the mechanistic details between gut microenvironment and CRC remain poorly characterized. Thanks to new technologies such as metagenome sequencing, progress in large-scale analysis of the genetic and metabolic profile of gut microbial has been possible, which has facilitated studies about microbiota composition, taxonomic alterations and host interactions. Different bacterial species and their metabolites play critical roles in the development of CRC. Also, microbiota is important in the inflammatory response and immune processes deregulation during the development and progression of CRC. This review summarizes current studies regarding the association between gastrointestinal microbiota and the development of CRC, which provides insights into the therapeutic strategy of CRC.

 

What does this mean for bakers?

Although barley is only briefly mentioned in this work, it highlights the fact that diets rich in fibre can decrease colorectal cancer risk and how this is potentially connected to the digestion of fibre by some of the beneficial gut bacteria. This gives us further evidence that incorporating more wholegrains into our baking can be very important in promoting colorectal health.

Take a look at our courses at The Sourdough School

All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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