Move Away From Pre-Processed Foods ... Study

 

"There seems to be growing evidence that there is a cogent reason to think about limiting one's intake of ultra-processed food."

 "It gives us some clues into the potential role of diet in the development of early-onset colorectal cancer precursor lesions. And I think it is probably the best available data we have now."

"[The average colon polyp has a five percent risk of developing into cancer] but we think even the smallest, most benign polyps probably have some malignant potential if they're left in place without any treatment. That risk becomes much greater as the polyp gets bigger."

"We wanted to know if these things [growing cancer statistics among young people and diet] were related. Is it possible that some of the rising incidence of early-onset colorectal cancer could be explained by our increasing consumption of ultra-processed foods?"

Andrew T. Chan, gastroenterologist, Mass General Brigham Cancer Institute

 

"[The study findings add] to the growing body of evidence that following a balanced healthy diet is important for many chronic diseases."

Sarah Berry, professor of nutritional sciences, King's College London

 

 

There has been no end of research and studies on the effect of processed, pre-prepared food in our diets. The public has been cautioned countless times of the deleterious effects related to a diet scarce on whole foods and heavily dependent on pre-processed foodstuffs. That among the cautions is the fact that these foods are loaded with salt, sugar and fat in excess. Not to mention chemical additives. The battery of whole foods available for general consumption give us greater nutrients in forms the human body processes for health and good digestion, containing minerals and vitamins and roughage.

 

A diet heavy in pre-prepared foods most often leads to overweight and obesity, which in turn leads to the potential of developing Type 2 diabetes, cancer and heart disease. This new study points a finger directly at colorectal cancer as a potential outcome from relying on convenience foods. Moderation is the key to the dilemma. A minimal level of processed food consumption alongside a wide range of whole foods is a much safer, healthier and reliable eating pattern for good health.

 

The observational study in which Drs. Chan and Berry were involved found women who reported nine to t en daily servings of ultra-processed foods, having a 45 percent greater likelihood of developing polyps before reaching age 50, than those women who consumed a minimum of ultra-processed foods (considered to average three servings daily). The study cautions that its conclusion point to an association, without claiming a cause-and-effect relationship.

 

This study published in JAMA Oncology, links eating more ultra-processed foods with developing early colorectal polyps, which could be one answer for the rising rates of colorectal cancer in younger adults. 

The 24-year study of some 30,000 female participants in the Harvard-led Nurses Health Study II saw

participants self-reporting responses on food questionnaires every four years, where the highest consumption group consumed roughly 10 servings per day, compared with three servings in the lowest-consumption group. 

 

On average the group that ate the most UPF servings a day had a 45% greater risk of having adenomas compared with the group that ate the least. Photograph: Andriy Popov/Alamy

 

In recent decades medical professionals have recognized a steady rise in the number of people under age 50 being diagnosed with colorectal cancer. Risk factors of obesity, smoking or sedentary lifestyles do not fully account for this trend. In the North American diet, processed foods play an increasingly large part in people's daily food consumption. Scientists globally have delved into the phenomenon of obesity and the part that processed foods play in human health. This study's focus was on grappling why it is that more young people have been vulnerable to colon cancer.

 

A higher intake of  ultra-processed foods was found by the researchers to be associated with an increased risk of colon polyps appearing before women turned age 50. Why the research focused on women has not been discussed. Researchers adjusted for study participants' BMI, instances of Type 2 diabetes and other indexes surrounding diets, including the amount of fibre consumed.

 

To obtain "more simple, whole ingredients", Dalia Perelman, a Stanford University research dietitian commented that consumers would favour themselves by moving away from processed, packaged or pre-prepared meals. "It doesn't have to be complicated", she said. Select a handful of nuts rather than a bag of Cheetos, or plain oatmeal cereal rather than packaged, prepared cereals. Above all, focus more on fresh fruits and vegetables and whole grains.

 

A new U.S. study published in JAMA Oncology links eating more ultra-processed foods with developing early colorectal polyps, which could be one answer for the rising rates of colorectal cancer in younger adults.

 

"Try to limit ultra-processed foods — they’re often loaded with sugar, salt and unhealthy fats, but short on nutrients. These foods can raise your risk for obesity, diabetes and even cancer, and they’re designed to make you eat more. Whenever possible, choose fresh, whole foods instead."

"The consistency of [ultra-processed food] associations across heart, brain and gut diseases suggests a real concern. Food is something we control daily, so small shifts toward whole foods can make a big difference." 

Registered dietitian Russell de Souza, associate professor and researcher, McMaster University’s Population Health Research Institute 

"We're not trying to alarm people. And we're not telling people that eating any [ultra-processed food] is going to lead to colon cancer."

"We think it's one piece of the puzzle; that there's many things that contribute to colon cancer risk and this is something to be aware of."

Dr. Andrew T. Chan