New study links ultra-processed foods to rising colon cancer rates
An article posted by Business Insider unveils that new research is shedding light on how diets may influence the rising rates of colon cancer, especially among younger populations.
New research suggests that ultra-processed foods may be contributing to the rising number of colon cancer cases, while healthy foods could offer potential solutions for preventing or treating the disease.
A team from the University of South Florida and Tampa General Hospital Cancer Institute analyzed over 100 tumor samples from patients, focusing on bioactive lipids—compounds that influence inflammation in the body. The researchers found that these tumor samples contained a significantly higher proportion of inflammation-promoting compounds compared to healthy tissue.
Previous studies have linked high levels of inflammation to diets rich in ultra-processed foods, including items like chips, sausages, packaged desserts, and refined carbohydrates. These foods are pervasive in modern diets, and growing evidence suggests they are playing a major role in declining health. At the same time, colon cancer cases, particularly among younger individuals, are on the rise, making it the second-leading cause of cancer-related deaths in the US.
The research team also observed that the tumors lacked molecules associated with healing and reducing inflammation. This insight could provide scientists with new tools to combat cancer by aiming to balance the body's immune response, potentially slowing or halting tumor growth by reducing inflammatory compounds while boosting beneficial ones.
One potential source of these beneficial molecules is our diet, particularly foods like leafy greens and seafood rich in omega-3 fatty acids.
"If the molecules are coming from processed food products, they directly imbalance the immune system and drive chronic inflammation," said Ganesh Halade, co-author of the study and professor at the University of South Florida Health Heart Institute, in a press release. "Our bodies are designed to actively resolve inflammation through bioactive lipid compounds derived from healthy fats, like avocados, that we consume."
The study, published on December 10 in the journal Gut, is the inaugural research from a project backed by a five-year, $3.1 million grant from the National Institutes of Health.
The findings are helping researchers gain a clearer understanding of how food may impact cancer risk, according to Dr. Timothy Yeatman, the senior author of the study and professor of surgery at the University of South Florida. In a press release, Yeatman described cancer as a "chronic wound that won't heal," noting that a diet rich in ultra-processed foods can hinder the body's ability to fight tumors due to the resulting increased inflammation.
While it's well-known that spinach and seafood are healthier choices than doughnuts and soda, identifying the direct connection between food and inflammation could lead to more effective strategies for preventing disease in the future. For instance, the Tampa General Hospital Cancer Institute has conducted early trials on a modified form of fish oil that has shown promising results in reducing inflammation.
By Naila Huseynova