Ultra-processed food consumption associated with colorectal cancer risk in men

Important points:

• Men who consumed the most ultra-processed foods had a 29% higher risk of developing colorectal cancer.
• The researchers observed no association between overall ultra-processed food consumption and an increased risk of colorectal cancer in women.
• Consumption of ultra-processed dairy products, including yogurt, appeared to be associated with a reduced risk of colorectal cancer in women.

A study published in 2019 found that higher overall consumption of ultra-processed foods was associated with a higher risk of colorectal cancer in men, but not in women. of BMJMore.

The findings also showed an association between consumption of ultra-processed dairy products, including yogurt, and reduced risk of colorectal cancer in women.

method

In previous studies, ultra processed food consumption and increased risk of obesity, high blood pressure, cholesterol, and some cancers, while consumption of ultra-processed foods and risk of colorectal cancer, Fang Fang Zhang, MD, PhD, The Neely Family and associate professor in the Friedman School of Nutritional Science and Policy at Tufts University told Helio.

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“Dietary risk factors for colorectal cancer include high red and processed meat consumption and low fiber and whole grain consumption,” Zhang said. “Ultra-processed foods, including processed meat, are low in fiber, high in energy density, and contain high levels of sugar, which contributes to obesity, a known risk factor for colorectal cancer.” , which motivated us to study the association between ultra-processed food consumption and colorectal cancer risk in the U.S. adult population.”

This study included 46,341 men from the Health Professionals Follow-Up Study and 159,907 women from the Nurses’ Health Study (n = 67,425) and the Nurses’ Health Study II (n = 92,482), Effective dietary intake was measured at baseline and he had no cancer diagnosis.

Researchers assessed dietary intake every four years using a food frequency questionnaire.

“This study was conducted in over 200,000 US adults who were followed for 24 to 28 years,” Zhang said. “Cancer takes years and decades to develop, so long-term exposure is important to assess true cancer risk.”

Estimates of the association between ultra-processed food consumption and colorectal cancer risk using a time-varying Cox proportional hazards regression model adjusted for potential confounders served as the main results. .

findings

Researchers identified 3,216 colorectal cancer cases (women, n = 1,922; men, n = 1,294) during the study period.

The results showed that men in the top quintile of ultra-processed food consumers had a 29% higher risk of colorectal cancer compared to men in the bottom quintile. (HR = 1.29; 95% CI, 1.08-1.53). Of note, the researchers found a positive association restricted to distal colon cancer, with a 72% increased risk (HR = 1.72; 95% CI, 1.24-2.37). The association remained significant even after the researchers adjusted for his BMI and measures of dietary nutritional quality, such as Western eating pattern and diet quality scores.

However, researchers found no association between overall consumption of ultra-processed foods and colorectal cancer risk in women.

In an analysis of the ultraprocessed food subgroup, hot dogs, salami, bologna, sausage, and sugary drinks (HR = 1.21; 95% CI, 1.01–1.44) were associated with an increased risk of colorectal cancer. Women with high consumption of cooked or mixed dishes, including pizza, were at increased risk (HR = 1.17; 95% CI, 1.01-1.36).

Of note, the researchers found that the higher the consumption of ultra-processed dairy products, including yogurt, the lower the risk of colorectal cancer in women (HR = 0.83; 95% CI, 0.71- 0.97).

implication

Consumption of ultra-processed foods is common in the United States and accounts for the majority of the daily calories consumed by Americans, 57% for adults and 67% for children, Zhang said. increase.

“A growing number of studies are reporting links between ultra-processed food consumption and adverse health effects, including an increased risk of some cancers,” she continued. It has the highest number of diet-related cancer cases in the adult population.”

Nutrition policies are needed to encourage the replacement of ultra-processed foods with unprocessed or minimally processed foods at the population level, Zhang said.

“This includes subsidies to make raw or minimally processed food more affordable, making raw or minimally processed food more accessible in schools and workplaces, labeling “This includes discouraging the consumption of ultra-processed foods through labeling and nutrition education, and, importantly, considering food processing as an aspect. In addition to nutrients, it is included in federal dietary recommendations.” she said.

In a related editorial, Charles A.. Monteiro Doctor of Medicine, PhD, Professor of Nutrition, and Jeffrey Cannon,Massachusetts, A doctor from the Center for Epidemiological Studies of Health and Nutrition, Faculty of Public Health, University of São Paulo, Brazil, also emphasized the need to increase access to health-promoting nutritional foods.

“Overall positive solutions include providing fresh, minimally processed food supplies at attractive, affordable prices,” they wrote. Maintain a national initiative to promote and support freshly prepared meals made with fresh and minimally processed foods using processed cooking ingredients and processed foods. , which will promote public health, which will also nourish families, societies, economies, and the environment.”

References:

For more information :

Fang Fang Zhang, MD, PhD, You can contact me at [email protected].

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