Overview: What the new findings show
A recent study published in JAMA Oncology examines the relationship between ultra-processed foods and the risk of precancerous colorectal polyps, with a focus on women under 50. The research analyzed health data from tens of thousands of participants to understand how dietary patterns—specifically the consumption of ultra-processed foods—might influence the development of precancerous growths in the colon and rectum. The results suggest a meaningful association that could inform future dietary guidance and screening recommendations for younger women.
What counts as ultra-processed foods
Ultra-processed foods are those that contain ingredients not typically used in home cooking, such as certain additives, colorings, flavor enhancers, and preserved or engineered substances. Common examples include sugary beverages, packaged snacks, ready-to-eat meals, processed meats, and many bakery items. These foods are designed for convenience and palatability, but their nutrient profiles often include high levels of added sugars, unhealthy fats, and sodium, while being relatively low in fiber and micronutrients.
The study’s design and key findings
The study followed a large cohort of women, tracking dietary intake and subsequent diagnoses of precancerous polyps over several years. Researchers used validated food-frequency questionnaires to estimate ultra-processed food consumption and then linked these data to medical records confirming the presence of precancerous colorectal lesions. After adjusting for lifestyle factors and other dietary components, the analysis found a statistically significant association between higher intake of ultra-processed foods and an increased risk of precancerous polyps, particularly among women under 50.
Experts note that while this association does not prove causation—since many factors contribute to polyp development—it does raise important questions about how modern food processing might influence colorectal health. The findings align with a growing body of evidence suggesting that ultra-processed foods can contribute to inflammation, insulin resistance, and altered gut microbiota, all of which may influence polyp formation.
Why this matters for younger women
Colorectal cancer risk has historically been linked with age, leading to screening recommendations that start later in life. However, precancerous polyps are a modifiable early step in the cancer pathway, and early detection through screening is critical. If ultra-processed foods contribute to higher polyp risk in younger women, this could prompt stronger emphasis on dietary counseling and early screening for those at higher risk.
Public health implications may include revisiting dietary guidelines to emphasize whole, minimally processed foods—rich in fiber, fruits, vegetables, and whole grains—as well as encouraging meals prepared from fresh ingredients over ultra-processed options. Health professionals may also stress the importance of routine screening in line with existing recommendations, especially for individuals with multiple risk factors or a strong family history.
Practical takeaways for readers
- Favor whole or minimally processed foods, prioritizing fiber-rich fruits, vegetables, and whole grains.
- Limit ultra-processed foods such as sugary drinks, packaged snacks, and ready-to-eat meals.
- Discuss personal risk factors and screening plans with a healthcare provider, particularly for women under 50 with dietary concerns.
- Adopt balanced eating patterns that support gut health and metabolic balance.
Looking ahead: what researchers will explore next
Researchers plan to replicate findings in diverse populations and explore potential biological mechanisms linking processed foods to polyp formation. Longitudinal studies, randomized trials, and deep-dive microbiome analyses could help clarify whether reducing ultra-processed food intake lowers polyp incidence or helps prevent progression to cancer. As science evolves, translating these insights into clear, actionable dietary guidelines remains a priority for clinicians and public health officials.
Bottom line
While more work is needed to establish a direct cause-and-effect relationship, the association between high ultra-processed food consumption and an elevated risk of precancerous colorectal polyps—especially among younger women—adds to the growing emphasis on healthier, minimally processed diets. Individuals can take practical steps now to support colorectal health through dietary choices and adherence to recommended screening schedules.
