New Study Finds No Link Between Ultra-Processed Foods and Colorectal Cancer
Research indicates total ultra-processed food intake does not correlate with colorectal cancer incidence among older adults.
Study analyzed data from 461,682 cancer-free adults aged 50-71.
Processed meats were linked to higher colorectal cancer rates, while whole grains and dairy reduced risk.
Findings support dietary guidelines emphasizing whole foods for cancer prevention.
A recent study published in PLOS Medicine reveals that the overall consumption of ultra-processed foods (UPFs) does not correlate with the incidence of colorectal cancer (CRC) among older adults. The research involved a cohort of 461,682 individuals aged 50 to 71 who were cancer-free at the time of their enrollment in the National Institutes of Health (NIH)-AARP Diet and Health Study conducted between 1995 and 1996.
Participants in the study had a median age of 63 years, with a demographic composition of 59.4% men and 91.3% identifying as non-Hispanic White. Approximately 18% rated their health as “excellent,” while nearly half had a family history of cancer. Over a median follow-up period of 18.8 years, researchers identified 10,075 cases of CRC. The study assessed dietary intake through food frequency questionnaires and tracked cancer incidence via state cancer registries.
The analysis showed that the median UPF intake among participants was 293 grams per 1000 kcal per day, constituting 43% of their total daily energy intake. Interestingly, those in the highest quintile of UPF consumption tended to be younger, less likely to consume alcohol, and less likely to engage in regular exercise. However, no significant association was found between UPF intake and CRC incidence in a multivariable adjusted analysis.
In contrast, the study highlighted that processed meats were associated with increased CRC incidence, while foods rich in calcium, dairy, fiber, and whole grains were linked to a reduced risk of CRC. For instance, the intake of breakfast cereals was inversely related to CRC incidence, suggesting a protective effect. Conversely, higher consumption of reconstituted meats and fish was correlated with an increased risk of CRC.
The researchers emphasized the importance of dietary choices in cancer prevention, advocating for the consumption of whole grains, fiber, dairy, and calcium while avoiding processed meats. They called for further studies to validate their findings and to explore innovative methods for measuring UPF intake and its components related to CRC development.
