Colorectal cancer (CRC), the second leading cause of cancer-related deaths in the United States, is increasingly linked to dietary habits, especially the consumption of ultra-processed foods (UPFs). Researchers at the University of South Florida (USF) and Tampa General Hospital Cancer Institute have done an important and groundbreaking study that helps our understanding on how these foods may fuel CRC development by promoting chronic inflammation, posing a health risk by slowing down the body’s natural healing processes.
Ultra processed foods and Chronic Inflammation
Ultra-processed foods, such as processed cereals, chips, sausages, and packaged desserts. Any foods known to have a high content of added sugars, saturated fats, UPFs, chemicals, and inflammatory seed oils. Researchers have found that processed food has long been suspected of contributing to various health risks and problems. New studies show that this way of eating is strongly linked to long-term inflammation, which plays a big role in causing colorectal cancer (CRC). Chronic inflammation, fueled by poor dietary choices, plays a vital role in the growth and progression of colorectal cancer.
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Bioactive Lipids: Mediators of Inflammation
The study, published in the journal Gut, examined tumour samples from 162 patients with CRC, focusing on bioactive lipids, molecules that either increase or decrease inflammation in the body. The researchers found a high proportion of inflammation-causing compounds in tumour samples compared to healthy tissue, indicating a distinct pro-inflammatory bias in CRC tumours. These tumours also lacked molecules associated with healing and lowering inflammation, further highlighting the imbalance in the body’s immune response.
Ganesh Halade, a professor at the USF Health Heart Institute, explained that the body actively resolves inflammation through bioactive lipid compounds derived from healthy fats, such as those in avocados. However, when these molecules come from processed food products, they directly imbalance the immune system and drive chronic inflammation.
Ultra-Processed Foods: Major Inflammatory Culprits
UPFs, which comprise more than 50% of the daily caloric intake of adults in the United States, significantly drive inflammation. These foods, including chips, sausages, packaged desserts, and refined carbs, often contain high levels of added sugars, unhealthy fats, and artificial additives, all of which trigger inflammatory responses in the body. Wael Harb, a hematologist and medical oncologist at MemorialCare Cancer Institute, noted that UPFs not only lead to chronic inflammation but also immune suppression, creating an environment conducive to cancer development and progression. Dr. Timothy Yeatman said that cancer resembles a chronic wound that won’t heal, and a daily diet of ultra-processed foods makes it harder for the body to fight off tumours because of the increased inflammation.
Dietary Interventions: A Promising Strategy
The study’s findings suggest that dietary interventions could play an important role in stopping and treating CRC. By reducing UPF intake and increasing the consumption of whole, unprocessed foods, individuals can help balance their immune response and reduce chronic inflammation. Foods such as leafy greens and seafood rich in omega-3 fatty acids prove particularly beneficial, as they provide molecules associated with healing and lowering inflammation. The Tampa General Hospital Cancer Institute has conducted early trials of a modified form of fish oil with promising results for reducing inflammation, demonstrating the potential of natural products to harness the body’s healing processes.
Resolution Medicine: A New Treatment Frontier
The study paves the way for a new therapy, “resolution medicine,” which uses natural products instead of synthetic drugs to reverse inflammation and potentially reverse CRC. This approach aims to balance the body’s immune response, slowing or stopping tumour growth by cutting back on inflammatory compounds and boosting healthy ones. The evidence increasingly suggests that diet is a critical factor in both the development and prevention of CRC.
Sticking to a diet of mostly whole, unprocessed foods such as veggies, fruits, legumes, lean proteins, and whole grains provides the best bet for a longer, healthier life. By making informed food choices and prioritizing a balanced diet, individuals can take proactive steps to reduce their risk of CRC and other chronic diseases.
Inflammation’s Role in Cancer Development
Inflammation, while a natural response to injury or infection, becomes harmful when it persists chronically. Chronic inflammation damages DNA, disrupts cellular processes, and promotes tumour growth and metastasis. The constant presence of inflammatory molecules creates a microenvironment that supports cancer cell growth and creates health risks.
The Impact of Gut Microbiota
The gut microbiota, the community of microorganisms living in the digestive tract, plays an important role in inflammation and immune function. UPFs disrupt the balance of the gut microbiota, leading to dysbiosis, an imbalance that promotes inflammation and compromises the gut barrier function. A leaky gut allows inflammatory molecules to enter the bloodstream, aggravating systemic inflammation.
Sex-Specific Differences in CRC Risk
Interestingly, studies suggest that the association between UPF consumption and CRC risk may differ between men and women. One study found a positive association between UPF consumption and increased risk of colorectal cancer in men, but not among women. Potential explanations for such different sex patterns may involve the effect of sex hormones or genetics.
The Role of Seed Oils
Some researchers suggest that omega-6 fatty acids, commonly found in seed oils used to make UPFs, may promote inflammation and contribute to colon cancer and health risks. Limiting the consumption of these oils and opting for healthier fats, such as those found in olive oil and avocados, may help reduce inflammation and lower CRC risk.
In conclusion, the study by researchers at the University of South Florida and Tampa General Hospital Cancer Institute provides compelling evidence that ultra-processed foods fuel colorectal cancer by pushing chronic inflammation. By understanding the mechanisms by which UPFs contribute to CRC and the potential of dietary interventions to prevent and treat this disease, we can take proactive steps to improve public health and reduce the burden of cancer.
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