ABSTRACT
THE combination of longer lifespans and lower concentrations of protective - phytochemicals in the modern diet are correlated with an increased risk of cancer. Furthermore, epidemiologic studies have shown population-based differences for incidences of cancer that can be attributed to levels of dietary fiber (Dwyer, 1993). This has led to an increasing awareness of the interactions between diet and health (Adlercreutz, 1998; Kelly et al., 1994). It is now recognized that the bacterial assemblages present in the gastrointestinal tract (GIT) and the associated metabolic activities are important determinants for the risk of large bowel cancer (Gorbach and Goldin, 1990; Bartram et al., 1993 ; Moore and Moore, 1995). A common goal is to identify dietary inputs that can be used to effectively manage the GIT to encourage health and reduce the risk of disease.
