Colorectal cancer and inulin supplementation: the good, the bad, and the unhelpful

Author:

Oliero Manon1,Alaoui Ahmed Amine12,McCartney Claire1,Santos Manuela M12ORCID

Affiliation:

1. Nutrition and Microbiome Laboratory, Institut du cancer de Montréal, Centre de Recherche du Centre Hospitalier de l’Université de Montréal (CRCHUM) , Montréal, QC, Canada

2. Department of Medicine, Faculty of Medicine, Université de Montréal , Montréal, QC, Canada

Abstract

Abstract The prebiotic inulin has been vaunted for its potential to reduce the risk of colorectal cancer. Inulin fermentation resulting in the production of short-chain fatty acids, primarily butyrate, has been reported to be associated with properties that are beneficial for gut health and has led to an increased consumption of inulin in the Western population through processed food and over-the-counter dietary supplements. However, in clinical trials, there is limited evidence of the efficacy of inulin in preventing colorectal cancer. Moreover, recent data suggest that improper inulin consumption may even be harmful for gastro-intestinal health under certain circumstances. The main objective of this review is to provide insight into the beneficial and potentially detrimental effects of inulin supplementation in the context of colorectal cancer prevention and enhancement of treatment efficacy.

Funder

Canadian Institutes of Health Research

Natural Sciences and Engineering Research Council of Canada

Publisher

Oxford University Press (OUP)

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