Fermented food and cancer

A study on fermented food and cancer risk
by Johanna W. Lampe, PhD, RD
Fred Hutchinson Cancer Research Center
Seattle, WA

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Fermentation products generated:
 May cause adverse effects:
-- N-nitroso compounds (NOCs), mycotoxins
 May offer health benefits:
-- anti-microbials; viable bacteria in non-pasturized products

Cultured Dairy Products as Modifiers of
the Gut Microbiome and Gut Physiology
 Source of probiotics, mostly
Lactobacillus and Bifidobacterium
 Probiotic-supplemented yogurt in
mice and humans:
-- did not appreciably alter the
composition of the gut microbiota
-- induced transcriptional and metabolic
changes reflecting increases in
carbohydrate metabolism

Flowered-rind soft cheeses contain live bacteria.

 Camembert microbes can survive intestinal transit.

 Camembert feeding did not modify gut bacterial populations.

 Had a beneficial influence on intestinal metabolism

 Decrease in azoreductase activity and NH3 concentration

 Increase in mucolytic activities

 Increase proportion of ursodeoxycholic resulting from chenodeoxycholic 

epimerisation 

 Increase β-galactosidases 

 Decrease azoreductases and nitrate reductases

Fermented Foods and Cancer: SUMMARY
 Fermented foods as a group include a variety of foods.
 They are not consumed in isolation and traditional
cuisines high in some types of fermented foods also
include other foods that may be considered healthy or
less healthy.
 Mechanistic studies have identified components of
fermented foods that influence risk of some cancers.
 N-nitrosocompounds in pickled vegetables and fish
 Interactions between diet and microbial infections may
increase risk
 More mechanistic studies are needed to follow up on
epidemiologic findings.
 Identify ways to minimize risk and increase beneficial effects