Study Shows Association Between Ultra-Processed Foods and Precancerous Polyps

If our food environment has changed more in 50 years than in the previous 5,000, why wouldn’t our cancer rates follow?

New data suggests a strong association between high intake of Ultra-Processed Foods (UPFs) and the risk of developing colorectal polyps before age 50 in women. This is crucial for optimizing our healthspan.

UPFs often contain high levels of sugar, salt, saturated fat, and additives (like artificial colors, flavors, and preservatives), which can contribute to inflammation and other cellular changes in the colon.

The large 24-year study found that:

• Women with the highest daily UPF intake - 10 servings per day on average - had a 45% greater likelihood of developing polyps (a potential cancer precursor).

• UPFs often contain less fiber, fewer anti-inflammatory polyphenols, and more additives that can disrupt the gut microbiome.

• The rise in early-onset colorectal cancer isn't fully explained by obesity or smoking, making diet a prime suspect.

All in all, it's important to remember the context: This is an observational study - it shows a strong link, not a cause-and-effect guarantee. But as a strategy, shifting toward simple, whole ingredients is a no-brainer. Whole ingredients (like fresh fruits and vegetables, whole grains, beans, nuts) help prevent colon cancer primarily through fiber, which speeds up digestion and reduces exposure to carcinogens, while also promoting healthy gut bacteria.

It doesn't have to be complicated or perfect. A handful of nuts instead of chips, or plain oatmeal instead of ready-to-eat cereal. Simple shifts can make the biggest difference in the long run.