Ultra-Processed Food Consumption Associated with Risk of Colorectal Cancer in Men

by | Nov 8, 2022 | 2022, Cancer, Colorectal (Colon), Men's Health

Written by Chrystal Moulton, Staff Writer. Ultra-processed food consumption was also associated with a 72% higher risk of distal colon cancer in men (P <0.001).

colon cancerThe western diet, commonly consisting of processed and ultra-processed food, significantly contributes to obesity thus increasing the risk of developing colon and colorectal cancer1-3. World wide colorectal cancer is a second leading cause of death and the third most commonly diagnosed cancer in men and women living in the United States4,5. Since diet is a modifiable risk factor of colorectal cancer1, it is important to understand the relationship between diet and the risk of colorectal cancer. Previous studies have shown that ultra-processed foods are positively correlated with the development of colorectal cancer6,7. In the current trial, researchers utilized data from 3 prospective studies to assess the association of colorectal cancer and consumption of ultra-processed foods in men and women8.

The three prospective studies used for this analysis were: the Nurse’s Health Study, the Nurse’s Health Study Part 2, and the Health Professionals Follow-Up Study. At baseline and biennially, study participants received questionnaires collecting information on lifestyle, medical condition, and demographics. Researchers excluded participants who did not complete the questionnaires as well as those who had a history of ulcerative colitis and previously diagnosed cancer. In all, 159,907 women were included from the Nurse’s Health studies and 46,341 men from the Health Professionals Follow-Up Study. In the original studies, physicians who were blinded to the questionnaire data reviewed medical records and pathology reports to confirm diagnosis of cancer. Researchers in this trial extracted anatomic location of cancers from these reports, assessed death certificates, or contacted next of kin (if the individual was already deceased) to verify exact cause of death. Using the food frequency questionnaire data, individuals were characterized into one of five groups based on consumption of ultra-processed foods. Regression analysis was done to assess association between ultra-processed food consumption and the risk of colorectal cancer. Multivariable analysis was also done to assess whether other confounding variables may also be associated with the development of colorectal cancer.

A total of 1922 women in the Nurse’s Health Studies and 1294 men in the Health Professional Follow-Up Study were diagnosed with colorectal cancer. Average consumption of ultra-processed food was 6.5 servings per day for women and 6.6 servings per day for men. Ultra-processed bread and breakfast foods, packaged sweets and desserts, fats, sauces, and condiments contributed most to ultra-processed food consumption. Men in the highest group of ultra-processed food consumption were at 29% higher risk of developing colorectal cancer compared to those in the lowest group (HR= 1.29, P =0.01). Ultra-processed food consumption was also associated with a 72% higher risk of distal colon cancer in men (HR = 1.72, P <0.001). No significant association was found in women. When adjusting for intake of foods and nutrients, the overall risk of development of colorectal cancer was attenuated, however the association with the distal colon cancer remained (HR= 1.53, P= 0.01). Furthermore, in men, sugar sweetened beverages and ready-made meat-based products were significantly associated with higher risk of colorectal cancer by 21% and 44%, respectively (P< 0.05). For women, there was a 17% increased risk of colorectal cancer associated with high consumption of ready to eat mixed dishes (1.17, P = 0.02). However, in women, dairy based desserts and yogurts were negatively associated with the risk of developing colorectal cancer (HR= 0.83, p= 0.002).

In the end, researchers found a strong positive association between the risk of colorectal cancer and high consumption of ultra-processed foods in men. Their findings also showed a strong association to the development of distal colon cancer among men. Study limitations include the inability to rule out residual confounding and measurement error of covariates due to the study’s observational design, the use of Food Frequency Questionnaires which may lead to non-differential misclassification of exposure and the limiting of the generalizability of the study findings based on the US cohort participants included. Additional studies will be needed to verify these results and assess risk factors for colorectal cancer in women.

Source: Wang, Lu, Mengxi Du, Kai Wang, Neha Khandpur, Sinara Laurini Rossato, Jean-Philippe Drouin-Chartier, Euridice Martínez Steele, Edward Giovannucci, Mingyang Song, and Fang Fang Zhang. “Association of ultra-processed food consumption with colorectal cancer risk among men and women: results from three prospective US cohort studies.” bmj 378 (2022).

Click here to read the full text study.

Posted November 8, 2022.

Chrystal Moulton BA, PMP, is a 2008 graduate of the University of Illinois at Chicago. She graduated with a bachelor’s in psychology with a focus on premedical studies and is a licensed project manager. She currently resides in Indianapolis, IN.

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