Total ultra-processed food intake not linked to colorectal cancer in large US cohort study

A U.S. study of over 400,000 adults found no link between overall consumption of ultra-processed foods and increased risk of colorectal cancer. Researchers from the National Cancer Institute analyzed data from 461,682 participants in the NIH-AARP Diet and Health Study, who were followed for a median of 18.8 years. While total UPF intake did not affect CRC incidence, certain food groups within ultra-processed foods showed different associations.

Higher intake of whole grains, fiber, dairy products, and calcium from UPF sources was linked to lower CRC risk. Conversely, meat from UPF sources was associated with increased risk. Replacing 10% of UPF intake with minimally processed foods was linked to a 2% lower CRC incidence. The study cautions against applying findings to younger, more diverse populations due to the primarily older, white American cohort and the lack of long-term dietary changes during the study period.

The researchers conclude that UPFs should not be viewed as a single entity and support current dietary guidance, emphasizing whole grains, fiber, dairy, and calcium while limiting processed meat intake to reduce CRC risk.