Study Links Ultraprocessed Foods to Increased Colon Cancer Risk Through Inflammation

Researchers identify a pro-inflammatory lipid imbalance in colon tumors, potentially tied to diets high in seed oils and processed foods.

A study in the journal Gut found higher levels of pro-inflammatory omega-6 fatty acids and lower levels of anti-inflammatory omega-3 fatty acids in colon cancer tumors.
Ultraprocessed foods, often made with seed oils high in omega-6 fatty acids, are suspected as a major dietary source contributing to this imbalance.
Chronic inflammation, fueled by these lipids, can lead to DNA mutations, uncontrolled cell growth, and an environment conducive to cancer development.
Colon cancer rates are rising among adults under 50, with researchers emphasizing the need for further studies to confirm dietary links and causal relationships.
Experts recommend reducing consumption of ultraprocessed foods and increasing intake of omega-3-rich foods like fish, nuts, and seeds to combat inflammation and lower cancer risk.