Ultra-Processed Food Intake May Not Be Linked to Colorectal Cancer

Recent research from the National Cancer Institute (NCI) suggests that consuming ultra-processed foods does not significantly increase an individual’s risk of developing colorectal cancer. This study, which analyzed data from over 400,000 adults, found no overall association between the intake of ultra-processed foods and the incidence of this type of cancer.

The findings, published in *PLOS Medicine*, are noteworthy given that ultra-processed foods contribute to more than half of the energy intake for many adults in the United States. The research comes on the heels of earlier studies linking ultra-processed foods to various health issues, including heart disease, type 2 diabetes, and obesity. However, the connection between these foods and colorectal cancer has been less clear until now.

While prior studies suggested a potential link between ultra-processed foods and colorectal cancer—especially among younger women and men who consume high amounts—this new research indicates that the category of ultra-processed foods is quite broad and may not uniformly affect cancer risk. The NCI researchers highlighted that while they did not find an overall correlation, specific food types within the ultra-processed category can influence cancer risk differently.

For instance, the study showed that higher consumption of whole grains and dairy products—both of which are often processed but can be beneficial—was associated with a lower incidence of colorectal cancer. Conversely, high intake of processed meats was linked to an increased risk. Erikka Loftfield, PhD, a lead investigator, emphasized that understanding the nuances among different food types is crucial for dietary guidance related to cancer prevention.

Experts not affiliated with the study echoed these sentiments, noting that simply categorizing foods as ultra-processed may not provide a complete picture of their health impacts. Marissa Shams-White, a senior scientist at the American Cancer Society, pointed out that the wide range of foods included in the ultra-processed category complicates the assessment of their health risks.

The NCI study followed participants from the NIH-AARP Diet and Health Study, who recorded their dietary habits in the late 1990s and were monitored for an average of nearly 19 years. During this period, over 10,000 cases of colorectal adenocarcinoma were diagnosed, yet no substantial link was found between overall ultra-processed food intake and cancer risk.

Despite the findings, researchers advised caution. They noted limitations such as the demographic homogeneity of the study population, primarily older, white adults, and the fact that dietary intake was assessed only once at the beginning of the study, which may not account for changes in eating habits over time.

In light of these findings, experts recommend focusing on a balanced diet rich in fruits, vegetables, whole grains, and low-fat dairy products while minimizing red and processed meats, sugary beverages, and ultra-processed foods. This approach aligns with existing dietary guidelines aimed at cancer prevention.

Colorectal cancer remains a significant health concern, with the American Cancer Society estimating around 108,000 new cases of colon cancer and nearly 50,000 cases of rectal cancer expected in the U.S. in 2026. Awareness of risk factors, including diet, genetics, and lifestyle, is essential for prevention and early detection. The American Cancer Society recommends that individuals at average risk begin screening for colorectal cancer at age 45 to facilitate early detection and preventive measures.