Scientists identify ultra-processed foods that fuel colon cancer and healthy alternatives that may offset the damage
A new study offers more evidence linking cancer to inflammation from diets high in processed foods.
It found tumors were fueled by inflammatory compounds and a lack of compounds linked to healing.
Researchers are looking to foods such as leafy greens and fish to pinpoint disease-fighting molecules.
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 with healthy tissue.
Previous evidence has linked increased inflammation to diets high in processed food, such as 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 research team also found 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 balance 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 such as 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, a professor at the University of South Florida Health Heart Institute who coauthored the study, 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, a professor of surgery at the University of South Florida who's the senior author of the study, 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 are 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, the press release said.
"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 such as veggies, fruits, legumes, lean proteins, and whole grains.
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