Study Links High Intake of Ultra‑Processed Foods to Increased Risk of Early‑Onset Colorectal Polyps in Women
Women who regularly consume large amounts of ultra‑processed foods appear to face a higher likelihood of developing colorectal polyps before reaching the age of 50, according to a new epidemiological study released this week.
The research, conducted by a team of public‑health scientists, examined dietary patterns of more than 15,000 women aged 30 to 49 across several U.S. regions. Participants completed detailed food‑frequency questionnaires that categorized their intake according to the NOVA classification system, which distinguishes ultra‑processed items such as packaged snacks, sugary drinks, and ready‑to‑eat meals from minimally processed foods. Over a median follow‑up of eight years, investigators identified a statistically significant association between the highest quartile of ultra‑processed food consumption and the incidence of colorectal polyps detected during routine screening colonoscopies.
Colorectal polyps are growths on the inner lining of the colon or rectum that can develop into cancer if left untreated. While most cases occur in older adults, recent data have shown a gradual rise in early‑onset colorectal disease, prompting researchers to explore lifestyle factors that may contribute to this trend. The current study adds to a growing body of evidence suggesting that diets high in additives, refined sugars, and unhealthy fats—common features of ultra‑processed products—may promote inflammation and alter gut microbiota, both of which are implicated in polyp formation.
Public‑health officials responded to the findings by emphasizing the importance of balanced nutrition and regular screening. A spokesperson for the national health agency noted that the results reinforce existing dietary guidelines that encourage consumption of whole foods, fruits, vegetables, and fiber‑rich grains while limiting highly processed items. Health experts also highlighted that the study’s observational nature does not prove causation, and further research is needed to clarify the underlying mechanisms.
In the meantime, clinicians are advised to discuss dietary habits with younger patients during preventive visits and to consider earlier screening for those with high ultra‑processed food intake or other risk factors. The authors of the study hope their work will inform future public‑health strategies aimed at reducing the burden of colorectal disease among younger populations.
