"Colorectal cancer diagnoses have become increasingly common in adults 50 or younger in recent years, particularly in high-income countries like the U.S. The drivers of the trend are unclear, but a new study led by Harvard and Mass General Brigham researchers, as part of the Cancer Grand Challenges PROSPECT team, suggests an important link to ultraprocessed foods."
"By analyzing diets and endoscopy results, the study of almost 30,000 women found that participants who consumed the highest levels of ultraprocessed foods had a 45 percent higher risk of developing adenomas, which can be precursors of early-onset colorectal cancer, compared with participants who consumed the lowest levels. The results are published in JAMA Oncology."
""Our findings support the importance of reducing the intake of ultraprocessed foods as a strategy to mitigate the rising burden of early-onset colorectal cancer," said senior author Andrew Chan, a gastroenterologist at the Mass General Brigham Cancer Institute and a professor at Harvard Medical School. "The increased risk seems to be fairly linear, meaning that the more ultraprocessed foods you eat, the more potential that it could lead to colon polyps.""
Early-onset colorectal cancer incidence has risen in adults 50 or younger, especially in high-income countries. Analysis of diets and endoscopy results from nearly 30,000 women showed that those with the highest ultraprocessed food consumption had a 45% greater risk of developing adenomas than lowest consumers. Adenomas can be precursors to early-onset colorectal cancer. The association persisted after accounting for multiple other risk factors and displayed an approximately linear dose-response. Ultraprocessed foods are ready-to-eat items high in sugar, salt, saturated fat, and additives. Reducing intake of ultraprocessed foods is recommended to help mitigate rising early-onset colorectal cancer burden.
Read at Harvard Gazette
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