Scientists identify ultra-processed foods that fuel colon cancer and healthy alternatives that may offset the damage
A new study analyzing tumors found that they contained an imbalance of inflammation-causing compounds, which are linked to diets high in processed foods.
Ultra-processed foods may be fueling a rise in colon cancer cases — but healthy foods could unlock new ways to prevent or treat the disease, new research suggests.
Researchers from the University of South Florida and Tampa General Hospital Cancer Institute analyzed more than 100 tumor samples from patients. They were looking for compounds called bioactive lipids, molecules that can increase or decrease inflammation in the body.
The research team found that tumor samples contained a high proportion of these inflammation-causing compounds compared to healthy tissue.
Previous evidence has linked increased inflammation to diets high in processed food like chips, sausages, packaged desserts, and refined carbs.
Processed food shows up almost everywhere in our diets, and evidence increasingly suggests it’s a factor in worsening health. At the same time, colon cancer cases are on the rise in younger people, and it’s now the second-leading cause of cancer-related death in the US.
The researcher team also noted that the tumors were lacking in molecules associated with healing and lowering inflammation.
The inside look at the tumors could give scientists the tools to fight cancer by trying to balancing the body’s immune response, slowing or stopping tumor growth by cutting back on inflammatory compounds and boosting healthy ones.
One source of these kinds of molecules is our diet, from foods like leafy greens and seafood rich in omega-3 fatty acids.
“If the molecules are coming from processed food products, they directly imbalance the immune system and drive chronic inflammation,” Ganesh Halade, co-author of the study and professor at the University of South Florida Health Heart Institute said in a press release. “Our bodies are designed to actively resolve inflammation through bioactive lipid compounds derived from the healthy fats, like avocados, that we consume.”
Fighting cancer with fish oil
The study, published December 10 in the journal Gut, is the first from a project funded by a five-year, $3.1 million grant from the National Institutes of Health.
The results are helping researchers better understand how food may influence cancer risk, Dr. Timothy Yeatman, senior author of the study and professor of surgery at the University of South Florida, said in a press release.
Cancer is like a “chronic wound that won’t heal,” and a daily diet of ultra-processed foods can make it harder for the body to fight off tumors because of the increased inflammation, Yeatman said.
While it’s not news that spinach and seafood is better for you than doughnuts and soda, pinpointing the link between food and inflammation unlocks more effective strategies to stave off disease in the future.
For example, the Tampa General Hospital Cancer Institute has conducted early trials of a modified form of fish oil with promising results for reducing inflammation, according to the press release.
“This has the potential to revolutionize cancer treatment, moving beyond drugs to harness natural healing processes,” Yeatman said. “It’s a vital step toward addressing chronic inflammation and preventing diseases before they start.”
In the meantime, there’s evidence that your best bet for a longer, healthier life is sticking to a diet of mostly whole, unprocessed foods like veggies, fruits, legumes, lean proteins, and whole grains.
