Popular products increase the risk of intestinal cancer

Ultra-processed foods increase the risk of precancerous intestinal conditions by 45%

As reported by TUT.AZ, scientists from the Mass General Brigham research center have discovered an alarming connection between the consumption of ultra-processed foods (UPF) and the development of precancerous changes in the intestine. The results of a large-scale study, published in the prestigious journal JAMA Oncology, show that fans of such food face a significantly increased risk of developing adenomas — known precursors to colorectal cancer.

The research is based on data from the Nurses' Health Study II project, in which nearly 30 thousand women underwent regular endoscopic examinations and carefully documented their diet over a period of 24 years. On average, participants received about 35 percent of their daily calories from ultra-processed foods. However, it was women with the highest consumption of UPF who had a 45 percent higher probability of detecting dangerous adenomas. Notably, this pattern persisted even after accounting for other risk factors, such as obesity, diabetes, and lack of fiber in the diet. At the same time, the impact of UPF did not extend to slowly forming types of polyps.

Scientists note that the growing number of early colorectal cancer cases cannot be attributed solely to dietary habits, however, reducing the proportion of ultra-processed foods in the diet can be an effective preventive measure. Currently, the research group continues to study other possible causes of the disease and is working on a more detailed classification of UPF, as different types of such products may have different effects on intestinal health.