A new study has revealed a concerning link between the consumption of ultra-processed foods and the growth of cancerous tumors in the colon. The research, conducted by the University of South Florida Health (USF) and Tampa General Hospital (TGH) Cancer Institute, highlights the potential role that junk foods such as potato chips, ice cream, and ready-made meals play in fueling the progression of colorectal cancer.
The study, which examined 81 cancerous colon tumors and their surrounding tissues, uncovered that these tumors contained a high concentration of lipids—microscopic fatty compounds produced when enzymes break down food. Unlike the healthier lipids typically found in unprocessed foods rich in omega-3 fatty acids, such as avocados and olive oil, the lipids in the tumors are believed to contribute to inflammation rather than promoting healing.
The imbalance of these fatty compounds, the researchers concluded, exacerbates chronic inflammation within the tumors, potentially aiding in their growth. This finding opens up new possibilities for treating colorectal cancer by using natural products rich in omega-3 fatty acids, instead of relying on synthetic drugs. This treatment approach, known as “resolution medicine,” focuses on promoting the body’s natural healing processes, such as clearing infections and regenerating tissue after inflammation.
Dr. Timothy Yeatman, a surgical oncologist and professor at USF and TGH’s Cancer Institute, explained that cancer behaves much like a chronic wound that refuses to heal. “If your body is living off daily ultra-processed foods, its ability to heal that wound decreases due to the inflammation and suppression of the immune system, ultimately allowing cancer to thrive,” Yeatman said.
To further their research, the team has been awarded a five-year, USD $3.1 million (RM 13.7 million) grant from the National Institutes of Health. The findings will be published in Gut, an international journal on gastroenterology and hepatology.
Prof. Yeatman emphasized that this study strengthens the call to reduce the intake of processed foods that are laden with sugar, unhealthy fats, chemicals, and seed oils like canola. However, he acknowledged the challenge of such a transition, given that almost every food product contains some form of sugar, soy oil, or high-fructose corn syrup.
Seed oils, such as canola, vegetable, and sesame oils—which are high in omega-6 fatty acids—are also commonly used in food products. While these oils are not harmful in small quantities, research has shown that many Americans consume an unhealthy ratio of omega-6 to omega-3 fatty acids, contributing to chronic health issues. “There is a problem in the U.S. where all the food we eat is contaminated with these bad seed oils and sugar,” Yeatman remarked.
The tumor samples used in the study were sourced from patients at TGH, and were quickly frozen and transported to the USF and TGH Cancer Institute’s Biobank for analysis. Using spectrometry, Dr. Ganesh Halade, an associate professor at the USF Health Heart Institute, analyzed the fatty acid composition in both the tumors and their surrounding tissues. The findings revealed a distinct difference in the makeup of fatty acids in the tumor tissue compared to the surrounding plasma.
While the study emphasizes the importance of diet in health, the researchers also stress that factors like sleep and exercise are critical for overall well-being. The next phase of research will focus on how a healthier diet, particularly one rich in omega-3 fatty acids, could potentially speed up recovery and reduce inflammation. “If we can control our immune cells, we may be able to limit the tumor’s growth,” said Dr. Halade.
As this groundbreaking research progresses, it underscores the significant role that diet and lifestyle can play in managing and potentially mitigating the effects of cancer.
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