A new study conducted by Mass General Brigham has revealed a significant connection between the regular intake of ultraprocessed foods and an increased risk of early-onset colorectal cancer, a condition that typically affects individuals at a younger age than previously thought. Researchers found that individuals who consumed the most ultraprocessed foods—such as ready-to-eat items high in sugar, salt, saturated fat, and additives—had a 45% higher chance of developing precancerous adenomas, which are growths in the colon or rectum and can be warning signs for colorectal cancer. The study, published in JAMA Oncology, followed over 30,000 women in the Nurses’ Health Study II for more than two decades, tracking their dietary habits and endoscopy results to assess the impact of ultraprocessed food consumption on colorectal cancer risk.
Despite the association between ultraprocessed foods and the early development of colorectal cancer, the researchers emphasized that other factors also contribute to this trend. The study, led by senior author Andrew Chan, a gastroenterologist at the Mass General Brigham Cancer Institute, underscored that while ultraprocessed food intake appears to be a major factor, individuals with healthy diets can still be diagnosed with early-onset colorectal cancer. This highlights the need for further research into other potential risk factors. The researchers also noted that while the study accounted for various other colorectal cancer risk factors, such as body mass index, Type 2 diabetes, and low fiber intake, the link between ultraprocessed foods and adenom