* is for medical professional reading reference only
Hamburger Coke and French fries, milk tea cake donuts, and the fairy set brings a lot of joy to everyone. While these super processed foods conquer our stomachs, they will also poison our stomachs.
Colorectal cancer is the third most common malignant tumor among men and women in the United States, and it is also the second leading cause of cancer death in the world [1-2]. has been shown to confirm that diet is an important modifiable factor in colorectal cancer [3]. At the same time, studies have reported that super-processed food (this type of food contains high sugar, high fat, large amounts of starch and food additives, and lacks biologically active compounds such as fiber, calcium and vitamin D, which usually changes intestinal flora and promotes inflammation) is related to increased cancer risk [4-5].
However, no large cohort study has been studied in to explore the association between hyperprocessed food intake and overall colorectal and anatomical subsite cancer.
Recently, the team of Tufts University Fangfang Zhang cooperated with researchers from Harvard University and other institutions to publish important research results in the internationally renowned medical journal " British Medical Journal ". was analyzed based on the follow-up data of more than 200,000 people for 24-28 years. They found that intake of a large amount of ultra-processed food in men was associated with an increase in the risk of distal colorectal cancer by 72%, while eating less ready-to-eat meat products and drinking less sugary beverages were associated with a 44% and 21% reduction in the risk of colorectal cancer, respectively; drinking more yogurt for women was associated with a 17% reduction in the risk of colorectal cancer [6].
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This study uses data from three large US cohorts with more than 200,000 participants. Dietary intake is investigated by the Food Frequency Questionnaire to assess dietary intake every four years to investigate the relationship between hyperprocessed food intake and overall colorectal cancer and risk of anatomical subsites.
Researchers provided each participant with a food frequency questionnaire every four years and collected the consumption frequencies of approximately 130 foods.
divides more than 130 food types into four types: ① Unprocessed or minimally processed food; ② Contains processed cooking ingredients; ③ Processed food; ④ Super processed food. Among them, super processed foods include carbonated beverages , sausages, biscuits, candy, instant soup/noodles, sweetened packaged snacks, sugary milk and fruit beverages.
Researcher defines proximal cancer as a lesions that occur in the cecum, ascending colon and transverse colon; distal colon cancer is defined as descending colon and sigmoid colon cancer ; rectal cancer is carcinoma at the junction of rectal and sigmoid colon and rectal cancer .
was used to evaluate the analysis using a time-varying Cox proportional hazards regression model that adjusted for multiple confounding factors.
Figure 1: The percentage of relative contribution of various food groups to the energy-adjusted portion of super-processed foods.
In the follow-up time of 24-28 years, 3216 cases of colorectal cancer were reported in the study, including 1294 males and 1922 females.
The most expensive people with super-processed food consumption are more likely to smoke, have a higher body mass index, lower alcohol consumption and lower physical activity levels; consume less dietary fiber, folate , calcium, vitamin D and whole grains, eat higher fat, sugar additives and processed meat; and are more likely to use aspirin regularly.
Compared with the fifth of the lowest consumption of ultra-processed foods, one in five men with the highest consumption of is 29% higher at the risk of colorectal cancer in (hazard ratio [HR]: 1.29; 95% confidence interval [CI]: 1.08-1.53; P trend = 0.01). However, the investigators did not find significant associations with in women (HR: 1.04; 95% CI: 0.90-1.20; P trend = 0.29) (Figure 2).
When assessing the risk of colorectal cancer anatomical subsites, high consumption of ultraprocessed foods was associated with a 72% increase in the risk of distal colon cancer in males (HR: 1.72; 95% CI: 1.24-2.37; P trend 0.001); no significant association between ultraprocessed foods and proximal colon cancer or rectal cancer was found. hyperprocessed foods and the risk of colorectal cancer subsites remained not significantly correlated in women with (Figure 2).
Figure 2: The risk ratio of consuming ultra-processed foods in men and women to develop colorectal cancer in
(red underlined is marked as significantly related)
After classifying ultra-processed foods by subgroups, the consumption of meat/poultry/seafood ready-to-eat products in men and the consumption of sugary beverages (highest VS at the lowest fifth) was related to the increased risk of colorectal cancer in 44% and 21% respectively (Figure 3).
High intake of ready-to-eat/heated mixed dishes in women (highest vs lowest one fifth) was associated with a 17% increase in colorectal cancer risk; high intake of yogurt and dairy desserts was associated with a 17% decrease in colorectal cancer risk (Figure 3).
researchers conducted sensitivity analysis to verify the stability of the results. After further adjustment of body mass index or dietary nutrition quality index (Western diet model or diet quality score) and subgroup analysis, these associations were found to be significant. However, no association between overall hyperprocessed food intake and risk of colorectal cancer has been observed in women.
Figure 3: Superprocessed food subgroups and colorectal cancer risk ratios in males and females.
(red underlined is marked as significantly related)
To sum up, based on three large prospective cohorts, this study found that men generally consumed too much super-processed food, especially edible meat ready-to-eat products (such as sausage, bacon, ham, fish), sugary beverages ( soda , fruit beverages and sugary milk) is related to an increased risk of colorectal cancer .
Eating too much ready-to-eat/adding Hot Mixed dishes are related to the increased risk of colorectal cancer. Eating more yogurt and dairy desserts is related to the reduced risk of colorectal cancer .
These gender differences may be produced by obesity and sex hormones. Estrogen is produced mainly in adipose tissue, while high estrogen and testosterone may reduce the risk of colorectal cancer in women, but may increase the risk of colorectal cancer in men [7].
In addition, women's consumption of "yogurt and dairy desserts" is associated with a reduced risk of colorectal cancer. This protective effect may be due to the harmful effects of yogurt and dairy desserts containing higher calcium content , exceeding higher sugar content.
Although there is a lack of a significant association between overall hyperprocessed food intake and the risk of colorectal cancer in women, this study shows that consumption of ready-to-eat/heated mixed dishes is associated with an increased risk of colorectal cancer.
These findings confirm that population health can be improved by limiting certain types of ultra-processed foods. Further research is still needed to explore the underlying mechanisms of colorectal cancer caused by hyperprocessed foods.
In short, autumn is coming again, and the annual battle for fatty autumn is about to begin. To maintain a good body and body shape, you must not only move your legs, but also control your mouth from the source and stay away from super processed foods.
References:
[1]. Keum N, Giovannucci E. Global burden of colorectal cancer: emerging trends, risk factors and prevention strategies. Nat Rev Gastroenterol Hepatol. 2019;16(12):713-732. doi:10.1038/s41575-019-0189-8
[2]. Siegel RL, Miller KD, Jemal A. Cancer statistics, 2018. CA Cancer J Clin. 2018;68(1):7-30. doi:10.3322/caac.21442
[3]. Toledo E, de A Carmona-Torre F, Alonso A, et al. Hypothesis-oriented food patterns and incident of hypertension: 6-year follow-up of the SUN (Seguimiento Universidad de Navarra) prospective cohort. Public Health Nutr. 2010;13(3):338-349. doi:10.1017/S1368980009991066
[4]. Romaguera D, Fernández-Barrés S, Gracia-Lavedán E, et al. Consumption of ultra-processed foods and drinks and colorfull, breast, and prostate cancer. Clin Nutr. 2021;40(4):1537-1545. doi:10.1016/j.clnu.2021.02.033
[5]. Fiolet T, Srour B, Sellem L, et al. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort. BMJ. 2018;360:k322. Published 2018 Feb 14. doi:10.1136/bmj.k322
[6]. Wang L, Du M, Wang K, Khandpur N, Rossato S L, Drouin-Chartier J et al. Association of ultra-processed food consumption with colorful cancer risk among men and women: results from three prospective US cohort studies BMJ 2022; 378 :e068921 doi:10.1136/bmj-2021-068921
Kim H, Giovannucci EL. Sex differences in the association of obesity and colorful cancer risk. Cancer Causes Control. 2017;28(1):1-4. doi:10.1007/s10552-016-0831-5
Editor丨Zhang Aidi
