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Processed Foods and Colorectal Cancer

2022-09-16 9:00 am

▶ Watch the video: Ultra-Processed Foods and Colorectal Cancer Risk: What the Research Says

September 16, 2022

Colorectal cancer is the third most common diagnosed malignancy among both men and women in the United States and the second leading cause of death worldwide.  Diet has been recognized as the important modifiable factor for Colorectal cancer.  Ultra-processed foods which include industrial ready to eat formulations contribute 57% of the total daily calories consumed by American adults, which has been continuously increasing in the past decades.

These foods are usually high in sugars, oils/fats, and refined starch, altering Gut Microbiota composition unfavorably and contributing to an increased risk of weight gain and obesity, an established risk factor for colorectal cancer.  Diets high in ultra-processed foods are also low in nutrients and bioactive compounds that are beneficial for the prevention of colorectal cancer, such as Vitamin A, calcium, and fiber.  Not only do they have poor nutritional profiles, ultra-processed foods commonly contain food additives such as dietary emulsifiers and artificial sweeteners, which are in some cases increase the pro-inflammatory potential of the gut microbiome promoting colon carcinogenesis.  Potential carcinogens may also be formed during the processing of meats containing sodium nitrite or heat treatment.

One study reported that high processed food consumption was associated with an increased risk of developing all cancers. Colorectal cancer is also considered a heterogenous disease with distinct characteristics for tumor development at different sites – namely the proximal colon, distil colon and rectum.  

Consumption of ultra-processed foods contribute to poorer overall dietary quality as an increased risk of weight gain and obesity which is an established risk for colorectal cancer.


References

Keum N. Giovannucci E.  Global burden of colorectal cancer, emerging trends, risk factors and preventative strategies. NatRev Gastroenterol Hepatol 2019.16.713-32 d     oi:10.1038/s41575-019-8 pmid:31455888  Cross ref  Pub Med  Google search

Juul F. Parekh N. Martinez-Steele E. Monterio CA, Chang VW.  Ultra-processed food consumption among US adults from 2001 to 2018.  Am J Clin Nutr 2022.211-2  doi:10.1093/ajcn/nqab305 pmid:34647997 CrossRef Pubmed  Google Scholar

Zinoker MK. Lindseth IA.  The Western Diet-Microbiome-Host Interaction and its Role inMetabolic Disease.  Nutrients2018;365. Doi 10:339/nu10030365 pmc29  CrossRef  PubMed  Google Schlolar

 

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Mark Buse

Mark Buse is Nationally Board-Certified Colon Hydro-Therapist (NBCHT) and a leading colon hydrotherapy practitioner, instructor, and researcher of colon health. Mark studies the impacts of the gut microbiome on gut motility, digestion, constipation, and general wellness. Mark has a Bachelor of Science in Chemistry, is a Fellow with the American Institute of Chemists, has obtained several patients involving replacement of toxic materials, and is a science writer in areas of gut microbiota and probiotics. Mark is the International Association for Colon Hydrotherapy President Emeritus and Founder of IACT’s Leadership and Mentorship Program and the Chair and Founder of IACT’s Research Committee and is a member of the American Gastroenterology Association (AGA). Marks is the colon hydro-therapist and owner of Turtle Creek Wellness Center in Tyler, Texas.


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