From coffee to protein bars to olive oil, people make many decisions every day about how they fuel their bodies. However, colorectal cancer risk typically is not front of mind when choosing what to eat.<\/p>\n
Patricia Wolf, assistant professor in the Purdue University Department of Nutrition Science, recently published a study looking at secondary bile acid derivatives and their ability to reduce colorectal cancer risk. While a lot of work has been done looking at cancer-causing properties of secondary bile acids, a form of the chemical that helps absorb fat, little has been studied about their derivatives. These derivatives form when microbes in the gut adapt as a reaction to the harmful acids.<\/p>\n","protected":false},"author":7,"featured_media":44433,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[11,19],"tags":[1595,263,1596,378,2236,2235,1593,1594,240,176,2234],"class_list":["post-44432","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-science","category-research","tag-american-cancer-society","tag-college-of-health-and-human-sciences","tag-colorectal-cancer","tag-department-of-nutrition-science","tag-fiber","tag-monounsaturated-fatty-acids","tag-patricia-wolf","tag-pius-sarfo-buobu","tag-purdue-university","tag-research","tag-secondary-bile-acid"],"acf":[],"yoast_head":"\n