A recent study has found a potential link between the rising cases of colon cancer in adults under 50 and the consumption of ultra-processed foods, providing clues to a trend that has puzzled scientists worldwide.
The research, conducted by Massachusetts General Brigham Cancer Institute, suggests that eating highly processed foods may increase the risk of developing intestinal polyps, which can eventually lead to cancer.
Ultra-processed foods are often prepared through multiple processing steps and contain high levels of salt, sugar, and artificial additives, while lacking beneficial nutrients such as fiber.
Common examples include white bread, fast foods, sweets, candies, cakes, breakfast cereals, chicken and fish nuggets, instant noodles, sugary drinks, and sodas.
The study tracked the health of over 29,000 nurses for 13 years.
It found that individuals who consumed large amounts of ultra-processed foods daily were 45% more likely to develop intestinal polyps before the age of 50 compared to those who ate less processed diets.
While researchers caution that the study did not directly prove cause and effect, they noted that the findings indicate a strong association between diet and the risk of colon cancer.
They emphasized that a balanced diet rich in vegetables, fruits, whole grains, seeds, legumes, and nuts promotes overall health.
The research also pointed out that most polyps formed from ultra-processed foods are initially non-cancerous and often show no symptoms.
However, as they grow, they may cause issues such as blood in the stool, abdominal discomfort, anemia, unexplained weight loss, or chronic constipation, which should prompt consultation with a doctor.
Data for the study came from the Nurses’ Health Study II, which has been ongoing since 1989. Participants, born between 1947 and 1964, provided dietary information through questionnaires starting in 1991 and every four years thereafter.
Colon polyps were detected through endoscopy, and researchers noted that the average age of affected participants gradually decreased to 45 years.
The findings were published in JAMA Oncology, highlighting the growing concern over diet-related colon cancer risk among younger adults.