Kai Wang

BACKGROUND: Marine omega-3 fatty acids (MO3FAs) - which include eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) - are fatty acids that have anti-inflammatory properties, reducing C-reactive protein (CRP) and proinflammatory cytokines…

BACKGROUND AND AIMS: Chemoresistance is a major cause of colorectal cancer (CRC) recurrence and death. The critical role of gut microbiome in the efficacy of CRC chemotherapy remains unclear…

We and others have demonstrated a tight coupling between dietary intake, gut microbial ecology, and near-term alterations in cardiometabolic biomarkers in the ZOE PREDICT-1 study (Zeevi 2015; Asnicar & Berry 2021)…

BACKGROUND Growing evidence links high ultra-processed food (UPF) intake to various diseases, including colorectal cancer (CRC). However, the metabolomic changes underlying this relationship remain unknown…

BACKGROUND: Primary bile acids (PBA) and their gut microbial metabolites (secondary BA [SBA]) modulate immune function and can contribute to intestinal inflammation and tumorigenesis. Diet alters the production and metabolism of BAs…

BACKGROUND: The long-term risk of colorectal cancer (CRC) incidence and mortality after negative colonoscopy screening (NCS) according to individuals’ risk profiles remains unknown…

BACKGROUND: Diet and the gut microbiome are both established modulators of inflammation. However, their combined effect in shaping systemic inflammation remains unknown…

BACKGROUND: The gut microbiome is increasingly recognized as an important factor modulating intestinal inflammation, tumorigenesis, and immunological functions…