Chapkin et al discuss how several dietary constituents implicated in colorectal cancer are modified by gut microbial metabolism, and how highly fermentable fiber and n-3 long-chain polyunsaturated fatty acids (PUFAs) may alter critical pathways critical to colorectal cancer prevention.
![](https://chapkinlab.tamu.eduwp-content/uploads/sites/2/2020/02/PUFAs-225x300.jpg)