AccScience Publishing / CP / Volume 7 / Issue 2 / DOI: 10.36922/cp.4202
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MINI-REVIEW

The relationship between fermented foods and colorectal cancer: A review

Shanbin Chen1,2 ,  Jiaojiao Zhang1,2 ,  Wenmei Zhao3 ,  Mingwan Liu4 ,  Chunguang Luan1,2 ,  Mengchao He1,2 ,  Weijie Dong4 ,  Guizhen Liu4 ,  Fengwei Yin4 ,  Wei Liu1,2 ,  Ruiqi Luo1,2 ,  Jie Huangfu1,2 ,  Xinlin Han1,2 ,  Deliang Wang1,2*
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1 Department of Brewing (Traditional Fermentation) Engineering Research and Development, China National Research Institute of Food and Fermentation Industries, Beijing, China
2 Department of Traditional Fermentation Research and Development, International Joint Research Center for Liquor Quality and Safety, Beijing, China
3 Chongzuo Key Laboratory of Biomedical Clinical Transformation, Chongzuo People’s Hospital, Guangxi, China
4 Laboratory of Microbiology, Yunmen Distillery (Group) Co. Ltd., Qingzhou, Shandong, China
CP 2025, 7(2), 68–75; https://doi.org/10.36922/cp.4202
Received: 10 July 2024 | Revised: 25 October 2024 | Accepted: 18 December 2024 | Published online: 21 July 2025
© 2025 by the Author(s). This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International License ( https://creativecommons.org/licenses/by/4.0/ )
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Abstract

Despite advancements in medical technology, cancer remains a leading cause of mortality, with colorectal cancer consistently ranking among the most prevalent cancers worldwide. Diet can either contribute to or protect against the development of cancer. The Asian region is known for its extensive consumption of fermented foods, which may influence colorectal cancer due to the diverse range of microorganisms and compounds produced during fermentation. These components can affect the tumor microenvironment, potentially leading to either beneficial or adverse effects on colorectal cancer.

Keywords
Colorectal cancer
Fermented foods
Cell
Animal
Funding
This work was supported by the China Light Industry Group Science and Technology Innovation Fund Project (grant no. ZQ2022YY03).
Conflict of interest
The authors declare that they have no competing interests.
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