Processed Foods Fuel Alarming Rise in Young Colorectal Cancer Cases

According to a 24-year study published on November 10, 2025, eating a diet highest in ultra-processed foods is linked to a 1.45-fold higher risk of developing colorectal polyps, a precursor to cancer, compared to those who consume the least. The study, which followed nearly 30,000 female participants, is the latest evidence pointing to the potential role of ultra-processed foods in the rising rates of colorectal cancer among young adults.

Ultra-processed foods, such as mass-produced bread, breakfast cereals, and instant soups, often contain high levels of sugar, salt, saturated fat, and food additives. Researchers say the surge in colorectal cancer cases in people in their 20s, 30s, and 40s in several countries cannot be fully explained by genetics alone, prompting them to investigate lifestyle factors like changes in diet.

Experts are urging the public to limit their intake of ultra-processed foods and choose fresh, whole foods instead. "There seems to be growing evidence that there is a cogent reason to think about limiting one's intake of ultra-processed food," said Dr. Andrew Chan, a co-author of the study. The higher risk associated with eating ultra-processed foods is on par with the risk from obesity or lack of physical activity, he added.

Modelling suggests that colorectal cancer in young adults will double about every 15 years in Canada, the U.S., Australia, and the U.K. in both sexes. Registered dietitian Russell de Souza advised, "Try to limit ultra-processed foods—they're often loaded with sugar, salt and unhealthy fats, but short on nutrients. These foods can raise your risk for obesity, diabetes and even cancer, and they're designed to make you eat more. Whenever possible, choose fresh, whole foods instead."