Colorectal cancer is on the rise in younger adults. Now, 1 in 5 diagnoses occurs in people under age 55. A new study published in JAMA Oncology may point to a cause: the consumption of ultra-processed foods. Things we consume for convenience, like ready-to-eat meals and protein bars, may be doing us more harm than good and may be contributing to the rise of colorectal cancer.
Colorectal Cancer By the Numbers
According to the American Cancer Society, an estimated 158,850 new cases of colorectal cancer will be diagnosed, and 55,230 people will die from the disease, including 200 diagnoses each day in people younger than 65. The American Journal of Managed Care reports that the highest rates of colorectal cancer are among communities of color.
“American Indian/Alaska Native (AIAN) individuals have the highest incidence and mortality, followed by Black patients. Black-White incidence disparities have narrowed from 22% to 11% between 2013 and 2022, whereas AIAN-White disparities have widened from 39% to 48%.”
How Does Ultraprocessed Food Factor in?
First, it is essential to understand what we mean by “ultra-processed food.” They are ready-to-eat foods that often contain high levels of sugar, salt, saturated fat, and food additives. Including sodas, prepackaged snacks such as chips, cookies, crackers, candy, boxed macaroni and cheese, frozen and ready-to-eat meals, lunch meats, jerky, and hot dogs. But even many of your protein bars and other seemingly healthy snacks could fall into that category.
What the Study Found
Researchers from the Mass General Brigham Cancer Institute analyzed data from a long-term prospective study of female nurses. They looked at 24 years of data from nearly 30,000 nurses who received at least two lower endoscopies before they turned 50 to screen for colorectal cancer precursors.
The study found that participants consumed up to 5.7. servings of ultra-processed foods, amounting to 35% of their daily calorie intake, lower than the national average.
“Women who consumed the highest amounts of ultra-processed foods (10 servings per day on average), had a 45% higher risk of developing conventional adenomas, the colorectal cancer precursor most associated with EOCRC, compared to individuals who consumed the lowest amounts (3 servings per day on average)’. Another study, done by Harvard researchers, found a connection between ultra-processed foods and an increased risk for depression.
Does any of this sound familiar? If many of us look at our daily calorie intake, we will realize how much ultra-processed food we may be consuming. Now we know the potential impact on our health, including the development of colorectal cancer. Taking action now can make a difference in our futures.
Here’s How You Can Reduce Your Consumption of Ultra-Processed Foods
According to the journal ONS Voice, you can try the following ideas to shift your habits away from grabbing a convenient option, which is like an ultra-processed choice, from the American Cancer Research Institute.
- Start slowly. Eliminate one item and then another.
- Substitute a fresh fruit or vegetable for an ultra-processed food.
- Drink more water than sugary beverages.
- Choose whole grains over processed grains.
- Make a homemade version of a processed food, such as bread, kale chips, granola, or salad dressings. Make oatmeal with fruit instead of an ultra-processed cereal.
Resources
The American Journal of Managed Care
Mass General Brigham Cancer Institute
Harvard: Ultraprocessed Food May Cause Depression