Study Finds No Overall Link Between Ultra-Processed Foods and Colorectal Cancer Risk

Key summary

An international study led by the QIMR Berghofer Medical Research Institute in Australia analyzed data from over 460,000 American adults aged 50 to 71 who participated in surveys during the mid-1990s and were followed for nearly two decades. The research found that while ultra-processed foods as a broad category showed no overall link to colorectal cancer risk, specific subtypes within this category had distinct effects. Consumption of highly processed meat products, such as hot dogs and sandwich meats, was associated with an increased risk of colorectal cancer. Conversely, whole grains, dietary fiber, dairy products, and calcium from ultra-processed sources like flavored yogurt and whole wheat bread were linked to reduced cancer risk. The study also determined that reducing the intake of ultra-processed foods by 10% while replacing them with less processed foods of equal weight was associated with a 2% decrease in colorectal cancer incidence. Researchers emphasized that these findings highlight the diversity of ultra-processed foods and underscore the importance of choosing high-quality, nutrient-rich diets while limiting those high in added sugar, salt, and saturated fats.