Increased Consumption of Processed Foods Leads to Higher Risk of Colorectal Cancer
An article published in BMJ found that increased consumption of ultra-processed foods leads to a higher risk of colorectal cancer among three cohorts.
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- On August 31, 2022, BMJ published an article that determined that diet — specifically increased consumption of ultra-processed foods — can impact the risk of developing colorectal cancer. This prospective cohort study used data from the Health Professionals Follow-Up Study and the Nurse’s Health Study I and II.
According to the CDC, colorectal cancer is cancer that begins in the colon or the rectum. These kinds of cancers typically begin with abnormal growths called precancerous polyps. Risk factors for developing colorectal cancer include a history of inflammatory bowel disease, a family or personal history of colorectal cancer, and genetic factors.
It is also thought that lifestyle changes such as alcohol and tobacco use, physical activity, and diet may impact risk. Colorectal cancer — sometimes referred to as just colon cancer — is one of the most common cancers in the United States.
Researchers in this publication state that approximately 57% of the daily caloric intake for adults in the US is ultra-processed foods.
Researchers analyzed the correlation between ultra-process food consumption and colorectal cancer using data from the previously mentioned cohorts. The researchers found that men in the top 20% of ultra-processed food consumption had a 29% higher risk of developing colorectal cancer than those in the lowest 20% of consumption.
On the other hand, investigators in the study stated that “no association was observed between overall ultra-processed food consumption and risk of colorectal cancer among women.”
Despite this observation, specific subgroups of ultra-processed food consumption, such as ready-to-eat/heat-mixed dishes, increased colorectal cancer risk by 17% in women.
“In conclusion, this study found that high consumption of total ultra-processed foods in men and certain subgroups of ultra-processed foods in men and women was associated with an increased risk of colorectal cancer. The findings support the public health importance of limiting certain types of ultra-processed foods for better health outcomes in the population. Further studies are needed to better understand the potential attributes of ultra-processed foods that contribute to colorectal carcinogenesis,” concluded researchers in the publication.
As the healthcare field continues to research and develop a better understanding of the links between nutrition and health, this study, among others, suggests that reducing the consumption of processed foods may be beneficial. Physicians and public health organizations may consider collecting more in-depth information on patient diets and more rigorous educational efforts regarding nutrition.
