{"id":1120,"date":"2025-11-27T09:00:00","date_gmt":"2025-11-27T08:00:00","guid":{"rendered":"https:\/\/www.nutrimedia.info\/?post_type=news&#038;p=1120"},"modified":"2025-11-19T12:00:45","modified_gmt":"2025-11-19T11:00:45","slug":"ultratransforms-colorectal-cancer-women","status":"publish","type":"news","link":"https:\/\/www.nutrimedia.info\/en\/news\/ultratransformes-cancer-colorectal-femme\/","title":{"rendered":"Ultra-processed foods and early-onset colorectal cancer: the study that reshuffles the deck"},"content":{"rendered":"<p><strong>Just imagine: you're 40 years old, you eat your cereal in the morning, your industrial sandwich at lunchtime, and your ready-made meal in the evening. Nothing extraordinary in the life of an average European or American, is there? Except that according to a study published on 13 November 2025 in JAMA Oncology by a team from Harvard and Mass General Brigham, this ordinary eating pattern could increase the risk of developing precancerous polyps in the colon by 45 % before the age of 50.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What the study really says <\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The figures that count<\/strong><\/h3>\n\n\n\n<p>The study led by Dr Andrew Chan and his team analysed data from the Nurses\u2019 Health Study II, a huge cohort of women born between 1947 and 1964 - a generation particularly affected by the increase in early-onset colorectal cancer.<\/p>\n\n\n\n<p>Raw data :<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>29,105 participants who underwent at least two endoscopies before the age of 50<\/li>\n\n\n\n<li>24 years of monitoring (1991-2015)<\/li>\n\n\n\n<li>2,787 women developed precancerous polyps<\/li>\n\n\n\n<li>Average consumption of<a href=\"https:\/\/www.nutrimedia.info\/en\/news\/the-limits-of-plant-processing\/\" data-type=\"news\" data-id=\"1006\">\u2018ultra-processed foods<\/a> 5.7 portions\/day, or 35 % of total calories (slightly below the US national average)<\/li>\n<\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>The key finding: women who ate 10 portions of ultra-processed foods a day had a 45 % higher risk of developing colorectal adenomas (the precancerous polyps most at risk in colorectal cancer) compared with those who ate 3 portions a day.<\/strong><\/p>\n<\/blockquote>\n\n\n\n<p>And this figure remains valid even after adjustment for all the traditional confounding factors: BMI, <a href=\"https:\/\/www.nutrimedia.info\/en\/news\/the-mediterranean-diet-significantly-reduces-diabetes-under-three-conditions\/\" data-type=\"news\" data-id=\"698\">type 2 diabetes<\/a>, low fibre intake, smoking, physical activity, family history.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Ultra-processed foods and the risk of colorectal cancer\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/6rDaepD4KeA?feature=oembed\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The detail that changes everything: not all polyps are the same.<\/strong><\/h3>\n\n\n\n<p>A crucial point often overlooked in media coverage: the association is specific to conventional adenomas, not serrated lesions. Why is this important? Because 75 % of colorectal cancers arise from adenomas, and it is precisely these lesions that are showing an explosive rise in the under-50 age group.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.nutrimedia.info\/en\/news\/ultra-processed-foods-and-health-implications-for-ingredient-producers\/\" data-type=\"news\" data-id=\"453\">The most commonly consumed ultra-processed foods<\/a> in this population? Industrial breads, breakfast cereals, processed sauces and condiments, sweetened or artificially sweetened drinks. In short, the heart of any supermarket's grocery aisle.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The dose-response effect that makes you think<\/strong><\/h3>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Dr Chan himself says it bluntly: \u00abThe increase in risk seems to be fairly linear. The more ultra-processed foods you eat, the greater the risk of developing colorectal polyps.\u00bb<\/p>\n<\/blockquote>\n\n\n\n<p>In scientific language, it's called a dose-response gradient, and it's one of Bradford Hill's criteria for establishing a causal link. Not yet absolute proof, of course, but an increasingly difficult clue to ignore.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why this study is different from previous ones<\/strong><\/h2>\n\n\n\n<p>This is not the first time that the finger has been pointed at ultra-processed foods. There are already solid meta-analyses linking them to obesity, type 2 diabetes, cardiovascular disease and even certain cancers (breast, pancreas).<\/p>\n\n\n\n<p>But this is the first study to establish a direct link with early-onset colorectal cancer - a form of cancer that is exploding in the 30-50 age group in wealthy countries, and whose causes remain largely mysterious.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The worrying epidemiological context<\/strong> <strong>colorectal cancer<\/strong><\/h3>\n\n\n\n<p>In the United States, colorectal cancer is now the third most common cancer and the second most common cause of cancer-related death. Projections for 2025 predict 154,000 new cases and 52,900 deaths.<\/p>\n\n\n\n<p>But is the figure really so icy? The incidence in the under-50s has been rising by 2 % per year since 1995, while it has been falling in the over-50s (thanks to systematic screening). At the same time, consumption of ultra-processed foods has followed exactly the same upward curve.<\/p>\n\n\n\n<p>Coincidence? Less and less so.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The biological mechanisms involved: why your gut doesn't like E471<\/strong><\/h2>\n\n\n\n<p>Researchers have put forward several hypotheses to explain the link between ultra-processed foods and colorectal polyps. Spoiler: it's not just a question of \u00absugar + fat = bad\u00bb.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>1. Destruction of the food matrix<\/strong><\/h3>\n\n\n\n<p>Ultra-processed foods undergo treatments (extrusion, hydrolysis, hydrogenation) that destroy the natural structure of the food. The result? Ultra-rapid digestion, glycaemic\/insulinaemic peaks, and loss of protective bioactive compounds (polyphenols, intact fibre, vitamins).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>2. Emulsifiers in the spotlight<\/strong><\/h3>\n\n\n\n<p>Carboxymethylcellulose (CMC), polysorbates, carrageenans, modified lecithins... These additives, which add texture and stability to products, are now suspected of altering their properties. <a href=\"https:\/\/www.nutrimedia.info\/en\/news\/can-the-brain-modify-the-microbiota\/\" data-type=\"news\" data-id=\"665\">the intestinal barrier<\/a> and promote chronic low-grade inflammation.<\/p>\n\n\n\n<p>Studies on animal models have shown that certain emulsifiers increase intestinal permeability, promote bacterial translocation, and disrupt the <a href=\"https:\/\/www.nutrimedia.info\/en\/news\/gmfh-summit-2025-food-medicaments-and-intestinal-microbiota\/\" data-type=\"news\" data-id=\"586\">microbiota<\/a> - all factors known to promote colorectal carcinogenesis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>3. The microbiota as an unfortunate messenger<\/strong><\/h3>\n\n\n\n<p>Ultra-processed foods are generally low in fibre <a href=\"https:\/\/www.nutrimedia.info\/en\/news\/prebiotics-and-probiotics-now-available-in-snacks\/\" data-type=\"news\" data-id=\"562\">prebiotics<\/a> and rich in antimicrobial additives (preservatives, artificial sweeteners). This is a double whammy for your intestinal microbiota, which finds itself starved and unbalanced.<\/p>\n\n\n\n<p>We now know that intestinal dysbiosis is a major risk factor for colorectal cancer, via the production of pro-inflammatory and genotoxic metabolites.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Implications for the food ingredients industry <\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The regulatory wave is coming, and it will be brutal<\/strong><\/h3>\n\n\n\n<p>In Europe, 50 to 60 % of products in supermarkets are classified as \"hazardous\". <strong>Nova 4.<\/strong> Retailers are already starting to take action: E.Leclerc, Syst\u00e8me U and Carrefour have announced targets for reducing the percentage of Nova 4 in their shelves by 2027-2028.<\/p>\n\n\n\n<p>The European Commission is currently examining the possibility of adding a front warning for Nova 4 products (<a href=\"https:\/\/www.culture-nutrition.com\/2024\/05\/22\/ultra-transformation\/#:~:text=Une%20place%20importante%20dans%20les,pains%20industriels%2C%20cordons%20bleus%20etc.\" target=\"_blank\" rel=\"noreferrer noopener\">based on the Chilean model<\/a>). And after the success of the soda tax, some European countries are looking with interest at the Mexican model for taxing ultra-processed foods.<\/p>\n\n\n\n<p>In short, waiting for things to \u00absettle down\u00bb is no longer a tenable strategic option.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Brands that have anticipated are already gaining market share<\/strong><\/h3>\n\n\n\n<p>Danone, Nestl\u00e9, Unilever... The giants who have launched \u00abclean label\u00bb programmes from 2022-2023 are now reaping the rewards: +8 to 15 % growth in reformulated segments (source: Nielsen 2025 panels).<\/p>\n\n\n\n<p>Consumers are no longer waiting for the green light from Brussels to vote with their wallets. Applications like Yuka, pressure from NGOs (led by Foodwatch), and buzz on social networks: mistrust of Nova 4 has already taken root.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>The solutions exist, and they're not new<\/strong><\/h3>\n\n\n\n<p>Replacing a product does not mean abandoning its functionality. Natural, effective alternatives exist for most cosmetic additives:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Conventional ingredient<\/strong><\/td><td><strong>Alternative clean label<\/strong><\/td><td><strong>Applications<\/strong><\/td><\/tr><tr><td>Synthetic emulsifiers<\/td><td>Natural lecithins (sunflower, non-GMO rapeseed) or native proteins (potato, pea)<\/td><td>Mayonnaises, sauces, ice creams<\/td><\/tr><tr><td>CMC and modified xanthan gum<\/td><td>Tara gum, konjac gum, acacia fibres<\/td><td>Desserts and plant-based drinks<\/td><\/tr><tr><td>Mono\/diglycerides (E471\/E472)<\/td><td>Fibre + enzyme systems (oats, inulin + alpha-amylase)<\/td><td>Sandwich bread, pastries (to keep them soft)<\/td><\/tr><tr><td>Carrageenan<\/td><td>High methoxylation amidated pectin<\/td><td>Dairy products, desserts (bonus \u00abvalidated prebiotic\u00bb claim)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>And precision fermentation<\/strong> (modified yeast producing functional phospholipids) will reach industrial maturity by 2026.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The limits of the study: science also means admitting what we don't yet know<\/strong><\/h2>\n\n\n\n<p>Let's be honest: this study has its limitations, and the researchers themselves acknowledge them.<\/p>\n\n\n\n<p><strong>1. Homogenous population :<\/strong> All women, mainly white, nurses (so relatively homogeneous socio-economic level and education). Impossible to generalise directly to men or other populations.<\/p>\n\n\n\n<p><strong>2. Food self-declaration :<\/strong> Even if these questionnaires are validated, they remain imperfect. We always underestimate what we eat.<\/p>\n\n\n\n<p><strong>3. Association \u2260 causality :<\/strong> Even with extensive multifactorial adjustment, residual confounding factors cannot be totally excluded.<\/p>\n\n\n\n<p><strong>4. Not all ultra-processed foods are created equal:<\/strong> An industrial sandwich loaf probably doesn't have the same impact as an energy drink. Researchers are working to refine this categorisation.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>And above all, as Dr Chan points out: \u00abDiet does not completely explain this trend. We see many patients with early colorectal cancer eating very healthy diets.\u00bb<\/p>\n<\/blockquote>\n\n\n\n<p>In other words: ultra-processed foods are one risk factor among others, not THE sole culprit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Practical recommendations <\/strong><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For formulators and R&amp;D managers<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Prioritise high-volume, high-visibility references: ice creams, sauces, biscuits, plant-based drinks. A gain of 0.5 to 1 Nova point can translate into +8 to 15 % in sales.<\/li>\n\n\n\n<li>Communicate progress: For example, \u00ab-30 % of cosmetic additives\u00bb or \u00ab100 % of cooking ingredients\u00bb work better than \u00abadditive-free\u00bb (which is still a negative claim).<\/li>\n\n\n\n<li>Invest in formulation support tools: Siga Index, integrated Nova Score, platforms such as HowGood that screen alternative ingredients with a health score + functionality.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>For consumers and healthcare professionals<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Favour raw or minimally processed foods: vegetables, fruit, legumes, wholegrain cereals, nuts, etc.<\/li>\n\n\n\n<li>Read ingredient lists: if you don't recognise an ingredient as something you would use in cooking, it's probably Nova 4.<\/li>\n\n\n\n<li>Screening from the age of 45 (current recommendation), and earlier if there is a family history or symptoms (blood in the stools, change in bowel movements).<\/li>\n\n\n\n<li><strong>The 90\/10 rule: aim for 90 % of healthy foods, 10 % of less nutritious pleasures. It's the frequency that makes the risk, not the occasional pizza.<\/strong><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>FAQ : Ultra-processed foods and colorectal cancer<\/strong><\/h2>\n\n\n\n<p><strong>What foods are considered ultra-processed (Nova 4)?<\/strong><\/p>\n\n\n\n<p>Industrial foods containing ingredients never used in home cooking: emulsifiers (E471, E472), synthetic thickeners, artificial flavourings, colourings, synthetic sweeteners. Examples: soft drinks, industrial biscuits, ready meals, nuggets, industrial sandwich bread, sweet cereals, industrial sauces.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"517\" src=\"https:\/\/www.nutrimedia.info\/wp-content\/uploads\/2025\/11\/jacinto-diego-H3iIh4se3Jc-unsplash-e1763548391841-1024x517.jpg\" alt=\"What foods are considered ultra-processed (Nova 4)? And what role do they play in colorectal cancer?\" class=\"wp-image-1121\" srcset=\"https:\/\/www.nutrimedia.info\/wp-content\/uploads\/2025\/11\/jacinto-diego-H3iIh4se3Jc-unsplash-e1763548391841-980x551.jpg 980w, https:\/\/www.nutrimedia.info\/wp-content\/uploads\/2025\/11\/jacinto-diego-H3iIh4se3Jc-unsplash-e1763548391841-480x270.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n\n\n\n<p><strong>Does this study also concern men?<\/strong><\/p>\n\n\n\n<p>No, this study only involved women. However, there is no biological evidence to suggest that men are protected. Further studies are needed to confirm the association in men.<\/p>\n\n\n\n<p><strong>Should you stop eating ultra-processed foods altogether?<\/strong><\/p>\n\n\n\n<p>The aim is not absolute zero (unrealistic), but to significantly reduce the frequency and proportion of these foods in the daily diet. Going from 10 portions\/day to 3-4 portions\/day would already considerably reduce the risk, according to this study.<\/p>\n\n\n\n<p><strong>Can organic food be ultra-processed?<\/strong><\/p>\n\n\n\n<p>Yes! organic \u2260 not very processed. An organic biscuit with 15 ingredients including emulsifiers and flavourings is still an ultra-processed food (Nova 4). The organic label guarantees how the raw materials are produced, not the level of processing.<\/p>\n\n\n\n<p><strong>Are natural additives safer than synthetic ones?<\/strong><\/p>\n\n\n\n<p>Not necessarily. Some natural additives (such as carrageenans) are also suspected of disrupting the intestinal barrier. The ideal is to choose foods with as few additives as possible, whether natural or synthetic.<\/p>\n\n\n\n<p><strong>When should I go for my first colorectal cancer screening?<\/strong><\/p>\n\n\n\n<p>Screening is currently recommended from the age of 45 (50 in Europe, depending on the country). However, if there is a family history of the disease, or if there are symptoms (blood in the stools, persistent changes in bowel movements), you should seek advice earlier.<\/p>\n\n\n\n<p><strong>Does this study prove that ultra-processed foods cause cancer?<\/strong><\/p>\n\n\n\n<p>It shows a strong, dose-dependent association, but does not yet prove a direct cause-and-effect relationship. Further studies (on animal models, clinical trials) will be necessary. Nevertheless, the body of evidence is growing.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Conclusion: science advances, industry must follow or precede<\/strong><\/h2>\n\n\n\n<p>This study in JAMA Oncology does not come out of nowhere. It is part of an increasingly solid body of scientific evidence linking the over-consumption of ultra-processed foods to a cascade of chronic pathologies: obesity, diabetes, cardiovascular disease and now early-onset colorectal cancer.<\/p>\n\n\n\n<p>For the food ingredients industry, this is neither a foregone conclusion nor an indictment. It's an opportunity for intelligent reformulation, where functionality goes hand in hand with validated digestive health, and where clean label becomes a measurable competitive advantage.<\/p>\n\n\n\n<p>Suppliers offering \u00abclean functionality\u00bb solutions (texture + EFSA-validated health benefits) from 2026 will have a decisive advantage. Those who wait for the next study or the next tax could find themselves out of the running.<\/p>\n\n\n\n<p>Consumers don't wait. They're already voting with their wallets. And their intestines, obviously, too.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>References<\/strong><\/h2>\n\n\n\n<p><strong>Main study :<\/strong> Wang C, Li J, Clinton SK, et al. Ultra-Processed Food Consumption and Risk of Early-Onset Colorectal Cancer Precursors among Women. JAMA Oncology. Published online November 13, 2025. <a href=\"doi:10.1001\/jamaoncol.2025.4777\" target=\"_blank\" rel=\"noreferrer noopener\">doi:10.1001\/jamaoncol.2025.4777<\/a><\/p>\n\n\n\n<p><strong>Corporate communications :<\/strong> Harvard Gazette. <a href=\"https:\/\/news.harvard.edu\/gazette\/story\/2025\/11\/researchers-link-ultraprocessed-foods-to-precancerous-polyps\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u00abResearchers link ultraprocessed foods to precancerous polyps. 13 November 2025. Mass General Brigham. \u00bbStudy Finds Adults Who Consumed More Ultra-Processed Foods Had Higher Rates of Precursors of Early-Onset Colorectal Cancer.<\/a> \u00bb. November 2025.<\/p>\n\n\n\n<p><strong>Verified media coverage:<\/strong> CNN Health. \u00ab <a href=\"https:\/\/edition.cnn.com\/2025\/11\/13\/health\/ultraprocessed-foods-colorectal-cancer-risk-wellness\" target=\"_blank\" rel=\"noreferrer noopener\">Ultraprocessed foods linked to precancerous colorectal tumors<\/a> \u00bb. 13 November 2025. <\/p>\n\n\n\n<p><\/p>","protected":false},"template":"","meta":{"_acf_changed":true,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false},"class_list":["post-1120","news","type-news","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nutrimedia.info\/en\/wp-json\/wp\/v2\/news\/1120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nutrimedia.info\/en\/wp-json\/wp\/v2\/news"}],"about":[{"href":"https:\/\/www.nutrimedia.info\/en\/wp-json\/wp\/v2\/types\/news"}],"wp:attachment":[{"href":"https:\/\/www.nutrimedia.info\/en\/wp-json\/wp\/v2\/media?parent=1120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}