One possible cause of the rise in colorectal cancer in women under the age of 50 could be the increased use of ultra-processed foods, as revealed in a recent study.
The new study, published in JAMA Oncology, revealed that the risk of developing colorectal polyps before the age of 50 was 45 percent in women consuming nine to ten portions of ultra-processed foods daily, as compared to those consuming fewer amounts of processed foods. Colorectal polyps can be non-cancerous, but they act as warning signs.
Ultra-processed foods, like packaged snacks, sugary beverages, condiments, and refined bread products, tend to be rich in sugar, salt, fat, and other ingredients but fiber-poor.
This has long been associated with poor gut health. According to the senior author of the study, Dr. Andrew Chan of Mass General Brigham Cancer Institute, while the study does not prove the presence of polyps due to these foods, it provides “clues” related to the early onset of colorectal cancer.
The study examined the eating habits of over 29,000 nurses in the U.S. aged less than 50, seeking information over a period of 24 years. On average, ultra-processed foods made up about 35% of their daily calories.
Among the women, there were 1,189 recorded incidents of developing adenomas, which are polyps that can develop into cancer over time. Meanwhile, the link between processed food intake and polyps remained even after accounting for body weight, diabetes, and quality of diet.
The incidence of colorectal cancer has been rising in young people, but the usual risk factors, such as obesity, do not sufficiently explain this rise in incidence. Now, more than half the American diet consists of ultra-processed foods, propelling researchers to seek out the potential relationship between the facts.
According to experts, like nutrition specialists Sarah Berry and Dalia Perelman, who were not involved in the research, the results make it even more important to limit the use of processed foods.
These foods tend to lack fiber, anti-inflammatory compounds, as well as additives that could interfere with the gut microbiome.
Meanwhile, the research has limitations too. The population was mainly comprised of Caucasian, well-educated, and well-informed nurses, so there might be discrepancies in the information concerning the diet they consume. Nonetheless, the findings mark the beginning of the direction of research regarding the rise in the young generation contracting colon cancer.
But for the time being, the answer is pretty clear: eating more whole, minimally processed foods—even just improving the nut-to-chip ratio in your diet, or opting for oatmeal over sugary cereals—may help optimize long-term gut health.
