A recent study published in Nature shows that as little as two weeks of a Standard American Diet not only changed over the bacteria in the guts of rural Africans, it left behind all the markers of increased colon cancer risk.
In a world where so many of the disease factors are genetic or environmental, here’s a simple idea about how to address colon cancer risks.
The good news? African-Americans placed on a traditional rural African diet improved their risks: “African Americans were fed a high-fibre, low-fat African-style diet and rural Africans a high-fat, low-fibre western-style diet, under close supervision. In comparison with their usual diets, the food changes resulted in remarkable reciprocal changes in mucosal biomarkers of cancer risk and in aspects of the microbiota and metabolome known to affect cancer risk”