Eating more ultra-processed foods, such as packaged snacks and sugary drinks, may be linked to an increased risk of precancerous polyps in women under 50, according to a new study. Researchers found that these foods were more likely to develop adenomas, or polyps that can turn into cancer, before the age of 50.
The study, which looked at data from over 29,000 female nurses, discovered that for every fourth year, participants filled out a questionnaire about their diets and had a colonoscopy. The results showed a significant correlation between eating more ultra-processed foods and developing adenomas, especially those high in sugar and artificial sweeteners.
The researchers also found specific ultra-processed foods linked to higher rates of adenomas, such as sauces, spreads, and condiments. Conversely, diets with fewer ultra-processed foods were associated with lower risk.
While the study only looked at women under 50, similar trends have been observed in men, suggesting a potential link between ultra-processed food consumption and colorectal cancer risk across the board. Experts point out that these findings can help identify modifiable lifestyle factors contributing to rising rates of colorectal cancer in young people.
One reason behind this rapid increase is thought to be environmental changes, such as altered gut microbiomes caused by eating more ultra-processed foods. This inflammation can impair the gut's ability to repair itself and keep tumors at bay, ultimately increasing the risk of cancer.
Ultra-processed foods have been linked to a range of health issues, including obesity, Type 2 diabetes, and early death. While it is unclear what drives this specific link to colorectal cancer, researchers believe that these foods may directly cause inflammation in the gut, leading to an increased risk.
Further research will be needed to confirm whether eating more ultra-processed foods increases the risk of developing colorectal cancer at a young age.
The study, which looked at data from over 29,000 female nurses, discovered that for every fourth year, participants filled out a questionnaire about their diets and had a colonoscopy. The results showed a significant correlation between eating more ultra-processed foods and developing adenomas, especially those high in sugar and artificial sweeteners.
The researchers also found specific ultra-processed foods linked to higher rates of adenomas, such as sauces, spreads, and condiments. Conversely, diets with fewer ultra-processed foods were associated with lower risk.
While the study only looked at women under 50, similar trends have been observed in men, suggesting a potential link between ultra-processed food consumption and colorectal cancer risk across the board. Experts point out that these findings can help identify modifiable lifestyle factors contributing to rising rates of colorectal cancer in young people.
One reason behind this rapid increase is thought to be environmental changes, such as altered gut microbiomes caused by eating more ultra-processed foods. This inflammation can impair the gut's ability to repair itself and keep tumors at bay, ultimately increasing the risk of cancer.
Ultra-processed foods have been linked to a range of health issues, including obesity, Type 2 diabetes, and early death. While it is unclear what drives this specific link to colorectal cancer, researchers believe that these foods may directly cause inflammation in the gut, leading to an increased risk.
Further research will be needed to confirm whether eating more ultra-processed foods increases the risk of developing colorectal cancer at a young age.