Ultraprocessed Foods Linked to Early Onset of Colorectal Cancer
- Colorectal cancer is rising in younger adults, with U.S. rates increasing 2.4% per year since 2012. New evidence points to dietary changes as a contributing factor
- A recent study in JAMA Oncology found that those consuming the most ultraprocessed foods had a 45% higher risk of developing precancerous colorectal tumors before age 50
- Risk increased with higher ultraprocessed food intake, then plateaued beyond seven to eight servings daily. Sweetened beverages, sauces, spreads, and condiments showed the strongest links
- You can reduce ultraprocessed food intake by planning real meals, replacing snack foods with whole ingredients, tracking triggers, and making unprocessed options more visible and accessible in your home
- Lowering your linoleic acid intake, increasing fiber gradually, and supporting gut health with protective foods and habits also helps reduce your risk of colorectal cancer
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