Potential risk of colorectal cancer associated with foodborne nanomaterials

Colorectal cancer is a globally prevalent malignant tumor, and its incidence continues to rise along with the popularity of Westernized dietary habits. With the rapid development of nanotechnology, nanomaterials are widely applied in the food sector, inevitably leading to direct or indirect ingestion of nanoparticles through daily dietary intake. Numerous studies have indicated that oral exposure to nanomaterials may trigger or exacerbate gastrointestinal diseases such as inflammatory bowel disease, and even hinder their recovery, which is considered as a crucial step in the occurrence and development of colorectal cancer. Longer duration of colitis may elevate the risk of developing colorectal cancer; more extensive colonic surface affected by colitis may elevate the risk of developing colorectal cancer too. In order to further understand the biological effects of foodborne nanomaterials on the occurrence and development of colorectal cancer, this paper reviewed common applications of nanomaterials in food and food industry, introduced common pathogenic mechanisms of colorectal cancer, and explored the potential impact of foodborne nanomaterials on the occurrence and development of colorectal cancer based on their roles in inducing chronic intestinal inflammation and dysbiosis. Furthermore, it discussed future epidemiological and toxicological research prospects, aiming to provide reference for a comprehensive evaluation of the safety of nanomaterials in food and guidance of healthy diet for colorectal cancer patients.