A new study has revealed that consuming ultraprocessed foods significantly increases the risk of developing early-onset colorectal cancer. The study, led by researchers at Mass General Brigham, analyzed data from over 30,000 women, providing critical insights into how dietary habits may influence cancer risk. The findings indicate a strong correlation between the regular consumption of ultraprocessed foods — including items with high levels of sugar, salt, saturated fat, and food additives — and the development of precancerous adenomas, which are considered early warning signs of colorectal cancer.
The research, published in JAMA Oncology, highlights the importance of reducing ultraprocessed food intake as a preventive strategy. Lead author Andrew Chan, a gastroenterologist at Mass General Brigham, emphasized that the increased risk seems to rise in a linear fashion, suggesting that higher consumption correlates with a greater likelihood of developing these precancerous growths. The study’s strength lies in its comprehensive approach, incorporating data on other known risk factors such as body mass index, type 2 diabetes, and low fiber intake. Despite these variables, the association between ultraprocessed foods and colorectal cancer risk remained significant.
Although the study focuses on early-onset colorectal cancer, this is the first to specifically link ultraprocessed foods to the condition, which is increasingly prevalent among younger populations. Researchers note that while diet is a major factor, it is not the sole contributor to the rise in early-onset cases. Some individuals with healthy diets also develop the disease, underscoring the need for further investigation into other potential risk factors. The study’s findings reinforce the importance of making dietary choices that prioritize whole foods over processed alternatives, especially for long-term health and cancer prevention.