National Cancer Institute study finds no overall link between ultra-processed foods and colorectal cancer

A long-term study published in PLOS Medicine has found that total consumption of ultra-processed foods (UPF) was not associated with an increased risk of colorectal cancer. Researchers analyzed data from 461,682 American adults, aged 50 to 71, over a median period of nearly 19 years through the NIH-AARP Diet and Health Study.

While the overall intake showed no significant link to cancer, the study revealed that the specific type of ultra-processed food matters significantly. Consumption of certain UPFs, such as packaged whole grains, breakfast cereals, and dairy products, was associated with a lower risk of colorectal cancer. Conversely, higher consumption of processed meats and fish, such as sausages and fish sticks, was linked to an increased risk.

The findings suggest that the nutritional content and specific ingredients of a food may be more critical to cancer risk than the degree of processing itself. The research was led by the National Cancer Institute with contributions from various academic and international health institutions.