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Old 12-31-2006, 04:02 AM
ironjustice@aol.com
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Default Colon cancer / dietary animal products

Why do african americans get more colon cancer than native africans?
O'keefe SJ, Chung D, Mahmoud N, Sepulveda AR, Manafe M, Arch J, Adada
H, van der Merwe T
J Nutr. 2007 Jan ; 137(1): 175S-82S

The incidence of colorectal cancer (CRC) is dramatically higher in
African Americans (AAs) than in Native Africans (NAs) (60:100,000 vs.
<1:100,000) and slightly higher than in Caucasian Americans (CAs). To
explore whether the difference could be explained by interactions
between diet and colonic bacterial flora, we compared randomly selected
samples of healthy 50- to 65-y-old AAs (n = 17) with NAs (n = 18) and
CAs (n = 17). Diet was measured by 3-d recall, and colonic metabolism
by breath hydrogen and methane responses to oral lactulose. Fecal
samples were cultured for 7-alpha dehydroxylating bacteria and
Lactobacillus plantarum. Colonoscopic mucosal biopsies were taken to
measure proliferation rates. In comparison with NAs, AAs consumed more
(P < 0.01) protein (94 +/- 9.3 vs. 58 +/- 4.1 g/d) and fat (114 +/-
11.2 vs. 38 +/- 3.0 g/d), meat, saturated fat, and cholesterol.
However, they also consumed more (P < 0.05) calcium, vitamin A, and
vitamin C, and fiber intake was the same. Breath hydrogen was higher (P
< 0.0001) and methane lower in AAs, and fecal colony counts of 7-alpha
dehydroxylating bacteria were higher and of Lactobacilli were lower.
Colonic crypt cell proliferation rates were dramatically higher in AAs
(21.8 +/- 1.1% vs. 3.2 +/- 0.8% labeling, P < 0.0001). In conclusion,
the higher CRC risk and mucosal proliferation rates in AAs than in NAs
were associated with higher dietary intakes of animal products and
higher colonic populations of potentially toxic hydrogen and secondary
bile-salt-producing bacteria. This supports our hypothesis that CRC
risk is determined by interactions between the external (dietary) and
internal (bacterial) environments.

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