Gut Microbiome, Diet and Cancer Risk

Dear Colleagues,

The human gut microbiome—a diverse community of trillions of microorganisms residing in the gastrointestinal tract—plays a critical role in maintaining health and modulating disease risk. Emerging research has revealed a complex interplay between the gut microbiome, dietary patterns, and the development of cancer. Diet is a key determinant of the microbiome’s composition and function, influencing microbial diversity, metabolite production, and inflammatory responses. Specific dietary components, such as fiber, red and processed meats, and polyphenols, can either promote a beneficial microbiota profile or contribute to dysbiosis, a state of microbial imbalance linked to carcinogenesis. Altered microbiota can influence the risk of cancer through mechanisms such as immune modulation, the production of carcinogenic compounds, and epigenetic regulation. Understanding how diet–microbiome interactions affect a person’s cancer risk opens up promising avenues for discovering new preventive and therapeutic strategies. This Special Issue explores the emerging evidence connecting the gut microbiome to dietary influences and their collective impact on cancer development.

Dr. Byeongsang Oh
Guest Editor

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