A diet rich in ultra-processed foods – from sugary drinks to packaged snacks, to ready-to-eat meals – can significantly increase the risk of developing intestinal polyps, which are a precursor to the disease colorectal cancer early onset, known as EOCRC (Early Onset Colorectal Cancer). This concern was raised by a study published in JAMA Oncology and carried out by researchers from Massachusetts General Brigham in about 30 thousand people, which shows how the habitual consumption of these products is associated with a real increase in risk of 45%. before the age of 50 yearsin the age group where cases are increasing alarmingly. The results suggest that limiting the consumption of ultra-processed foods may represent a key strategy to combat the growth of early colorectal cancer cases, highlighting how the quality of today’s diet plays a perhaps more relevant and so far underestimated role in the prevention of this pathology.
The study in question was published in JAMA Oncology and was given the title Ultra-Processed Food Consumption and Risk of Early Colorectal Cancer Precursors in Womenhe followed for 24 years 29,105 nurses Americans from the Nurses’ Health Study II, born between 1947 and 1964, all underwent at least one lower endoscopy before age 50. The participants completed a food questionnaire every four years, allowing us to estimate the average consumption of foods defined as “ultra-processed”, such as packaged snacks, sugary drinks, industrial ready-to-eat foods, fast food products. On average, 34.8% of daily calories came from these products, equivalent to about 5.7 servings per day. The most significant data is the following: women who consume more ultra-processed foods have a 45% higher risk of conventional adenoma than those who consume less, even taking into account other factors that can influence health. However, with regard to serrated lesions, no significant association was detected. An interesting aspect of the study is that the relationship is “linear”: “The more ultraprocessed food you consume, the greater the likelihood of polyps forming”, says the professor. Andrew Chan.
The message is clear: reducing consumption of ultra-processed foods can help prevent colorectal cancer in young people by focusing on more conscious food choices and eating patterns that protect gut balance. However, this is not a demonstration of cause and effect, but rather a powerful demonstration correlation in observation scenarios. The researchers explained that although diet is an important factor, it is not the only explanation for the phenomenon of early colorectal cancer. The context is worrying: in many high-income countries there is an increase in colorectal cancer diagnoses among adults under 50 years of age, a phenomenon that cannot be explained simply by improved diagnosis or increased surveillance. Possible mechanical causes include the combined effects of additives, intestinal inflammation, changes in microbiota and lower fiber consumption in diets dominated by ultra-processed products. This suggests the possibility that reduction, and not necessarily complete elimination, of these foods may have an impact protective effect.
Based on existing data, apart from the importance of maintaining a healthy lifestyle (regular exercise, adequate body weight, consumption of fruit, vegetables and fiber), we also have to pay attention to the “types” of food that make up the daily diet. Ultra-processed foods should be limited, especially for those with other risk factors for colorectal cancer, such as family history, being overweight, or diabetes. It is also a call for health policies and educational campaigns to improve health preventionaccess and adoption of processed foods is minimal, especially in the younger age group. Finally, that’s it clinical surveillance this should not be ignored: wherever there are symptoms such as changes in bowel habits, occult blood or unexplained weight loss, it is advisable to contact a doctor without waiting for the age to “reach” the traditional threshold of 50 years.
