A study of more than 400,000 adults found no direct association between overall ultra-processed food intake and colorectal cancer incidence.
Key facts
- •Researchers from the National Cancer Institute published their study on October 15 in PLOS Medicine.
- •The study analyzed data from 461,682 adults aged 50 to 71 years enrolled between 1995 and 1996.
- •During a median follow-up of nearly 19 years, 10,075 cases of colorectal adenocarcinoma were diagnosed.
- •Whole grains, fiber, dairy, and calcium from ultra-processed sources were linked to lower cancer incidence, while meat from such sources was linked to higher incidence.
- •The American Cancer Society estimates approximately 108,000 new cases of colon cancer and nearly 50,000 new cases of rectal cancer in the U.S. in 2026.
A new study published by researchers from the National Cancer Institute reports that consumption of ultra-processed foods does not necessarily increase a person's risk of developing colorectal cancer. Examining data from more than 400,000 adults, scientists found no association between overall intake of these foods and colorectal cancer incidence, though results varied significantly depending on the specific food type.
By the numbers
Study Findings on Food Types and Processing
The researchers analyzed data from 461,682 adults aged 50 to 71 years who enrolled in the NIH-AARP Diet and Health Study between 1995 and 1996 and were followed for a median of nearly 19 years. During that period, 10,075 cases of colorectal adenocarcinoma were diagnosed, with a median ultra-processed food consumption of 43% of daily median intake. While overall intake showed no link to cancer incidence, researchers found that specific food groups mattered: higher intake of whole grains, fiber, dairy products, and calcium derived from ultra-processed food sources was associated with lower colorectal cancer incidence, whereas meat from ultra-processed sources was associated with a higher incidence. Replacing 10% of gram weight from ultra-processed food intake with minimally processed foods was associated with a 2% lower incidence of colorectal cancer.
Expert Perspectives and Limitations
Experts noted that classifying foods solely by their level of processing may not capture the full picture, as the ultra-processed category encompasses a very wide range of products with different ingredients and additives like preservatives, flavorings, sugars, and pigments. The study's authors also acknowledged limitations, including that participants were primarily older, white Americans and that ultra-processed food intake was only measured once at the beginning of the study, preventing the findings from accounting for changes in eating habits over time.
Timeline
- 1995 and 1996Participants enrolled in the NIH-AARP Diet and Health Study.
- October 15Researchers published their research in PLOS Medicine.
- 2018Participants were followed until this year, spanning a median of nearly 19 years.
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This article was independently rewritten by ManyPress editorial AI from reporting originally published by Healthline.
