Processed Foods and Cancer
Over the years, the discussion about how processed foods can make you more susceptible to having cancer has increased. Studies show that processed foods increase the risk of colorectal cancer in men. More research needs to be done to understand the relationship between processed foods and colorectal cancer in women.
According to experts, ultra-processed foods such as oils, fats, and sugars can increase your chances of having colorectal cancer. Processed foods contain low levels of nutrients that protect the body against cancer. To reduce the amount of processed foods in the market, experts suggest the implementation of national programs that will make it easier for people to buy healthy foods.
According to researchers from Tufts University and Harvard University in Massachusetts, men who consume large quantities of processed foods are 29% more likely to develop colorectal cancer than men who consume smaller amounts. This data was not noticed in women. While there are no studies to show how processed foods increase the risk of cancer in women, experts advise women to stay away from processed foods.
Another study in the BMJ showed that processed foods also contribute significantly to the high rate of cardiovascular mortality and total mortality. The study showed that people who consume processed foods are more likely to have cardiovascular conditions. According to the American Cancer Society, colorectal cancer is one of the most common cancers and the most linked with processed foods in the United States.
Studies done in the past have shown that processed foods can increase the risk of heart health problems [1] such as obesity and inflammatory bowel disease [2]. However, few studies have assessed the association between ultra-processed food intake and colorectal cancer risk. The latest discoveries were based on research done on more than 160,000 women and over 46,000 men and from three big studies of U.S. healthcare professionals. The dietary intakes of these participants were assessed for four years using detailed food frequency questionnaires.