Ultraprocessed Foods High in Seed Oils Could Be Fueling Colon Cancer Risk

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Climbing rates of colon and rectal cancer among people under 50 years old is a striking recent trend that has alarmed and puzzled clinicians racing to figure out why. Now a new study published in Gut offers what might be a crucial insight: specific lipids, or fatty acids, that are abundantly found in ultra-processed foods may be promoting inflammation that causes cancerous colon cells to run amok.

Colorectal cancer tumor samples from 81 people in the U.S. had excessive amounts of inflammation-boosting lipids, called omega-6 fatty acids—and lacked helpful lipids called omega-3 fatty acids, which help stop inflammation.

Inflammation is a normal defensive response that the immune system switches on to heal wounds or fight off infection. But researchers in the 1800s found that colon tumors under a microscope looked like “poorly healed wounds,” says Timothy Yeatman, a co-author of the study and a professor of surgery at the University of South Florida. Rampant inflammation over long periods of time damages cells and hampers their ability to fight potentially cancerous cell growth. Omega-6 fatty acids often come from our diet, and Yeatman suspects ultraprocessed food is likely a major source of them.

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