Colon cancer and dietary fat, phosphate, and calcium

A hypothesis

H. L. Newmark, Michael J Wargovich, W. R. Bruce

Research output: Contribution to journalArticle

468 Citations (Scopus)

Abstract

Increased dietary fat was suggested to promote colon cancer by increasing the levels of free ionized fatty acids and bile acids in the colon contents. In the presence of calcium ions the irritating and toxic effects of the free acids on colon epithelial cells could be reduced by being converted to insoluble calcium soaps. The level of supplementary dietary calcium to supply adequate calcium and thus reduce the potential toxicity of dietary fat was considered.

Original languageEnglish (US)
Pages (from-to)1323-1325
Number of pages3
JournalJournal of the National Cancer Institute
Volume72
Issue number6
StatePublished - 1984
Externally publishedYes

Fingerprint

Dietary Calcium
Dietary Fats
Colonic Neoplasms
Phosphates
Calcium
Colon
Soaps
Poisons
Bile Acids and Salts
Nonesterified Fatty Acids
Epithelial Cells
Ions
Acids

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

Cite this

Colon cancer and dietary fat, phosphate, and calcium : A hypothesis. / Newmark, H. L.; Wargovich, Michael J; Bruce, W. R.

In: Journal of the National Cancer Institute, Vol. 72, No. 6, 1984, p. 1323-1325.

Research output: Contribution to journalArticle

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