A new study published in JAMA Oncology suggests a significant connection between high consumption of ultra-processed foods and an increased risk of precancerous colorectal polyps, particularly in women under 50. The research adds to growing evidence that these foods, now dominant in the U.S. diet, may be contributing to the alarming rise of early-onset colorectal cancer.
The Study’s Findings
Researchers analyzed data from over 29,000 women participating in the long-running Nurses’ Health Study. Women consuming the most ultra-processed foods—roughly 10 servings daily—showed a 45% higher risk of developing adenomas, a type of precancerous polyp. These polyps, if left undetected, can progress to full-blown colorectal cancer.
While the study is observational and doesn’t prove causation, it establishes a strong correlation between ultra-processed food intake and polyp development. This is particularly concerning given that 70% of the U.S. food supply now consists of these heavily manufactured items.
Why This Matters
Colorectal cancer rates are climbing in younger adults, a trend that has baffled experts for years. The rise of ultra-processed foods, packed with artificial additives, preservatives, and excessive sugars, is now a prime suspect. This isn’t just about cancer; these foods have also been linked to obesity, heart disease, and metabolic dysfunction.
The connection lies in several factors:
- Poor Nutritional Value: Diets dominated by ultra-processed foods lack vital nutrients, fiber, and beneficial compounds found in whole foods.
- Gut Microbiome Disruption: Additives and artificial ingredients can negatively impact the gut microbiome, increasing inflammation and weakening the body’s defenses.
- Obesity Risk: These foods are often calorie-dense and contribute to weight gain, a known risk factor for early-onset colorectal cancer.
How to Reduce Your Risk
Experts recommend prioritizing whole, unprocessed foods whenever possible. The strategy is simple: “crowd out” ultra-processed items by filling your plate with lean proteins, fruits, vegetables, and whole grains first. Reducing consumption doesn’t have to be all-or-nothing; even small changes can make a difference.
Dr. Saumya Maru of the Institute for Cancer Research at Fox Chase Cancer Center emphasizes that a heart-healthy diet, combined with an active lifestyle, can yield benefits beyond cancer prevention.
“While occasional indulgence is unlikely to cause harm, consistently high intake of ultra-processed foods should be reconsidered in light of these findings.”
If you have a family history of colorectal cancer or are concerned about your gut health, consult with a healthcare professional about appropriate screening and dietary guidelines. Early detection remains critical in managing this increasingly prevalent disease.
