Ultra-Processed Foods Linked to Colorectal Polyps

New research published in JAMA Oncology suggests a potential link between high consumption of ultra-processed foods and the rising incidence of colorectal cancer in women. The study analyzed data from over 29,000 women, finding that those who consumed the most ultra-processed items, approximately 10 servings daily, had a 45% greater chance of developing adenomas, which are precancerous colorectal polyps.

These precancerous polyps, if left undetected and untreated, can progress to full-blown cancer. While the study is observational and does not definitively prove that ultra-processed foods cause colorectal cancer, it strongly indicates an association. Experts suggest that diets rich in ultra-processed foods often lack essential nutrients like fiber and may disrupt the gut microbiome, contributing to inflammation, a known factor in cancer development.

Health professionals advise reducing intake of ultra-processed foods, characterized by artificial ingredients and preservatives, by focusing on a diet of whole foods such as lean meats, fruits, vegetables, and whole grains. This approach not only supports gut health but may also play a role in mitigating the risk of early-onset colorectal cancer. Individuals with concerns or family history should consult a healthcare professional for personalized guidance and screening recommendations.