A large study found no link between ultra-processed food consumption and colorectal cancer, but highlights the importance of processing degree and nutritional content.
Study finds no link between ultra-processed foods and colorectal cancer
A study published on October 15, 2026, in PLOS Medicine suggests that the total consumption of ultra-processed foods was not associated with the overall incidence of colorectal cancer. The research followed 461,682 American adults aged 50 to 71 for nearly 19 years and recorded 10,075 cases of colorectal cancer during that time.Focus on subgroups and food components
While the total consumption of ultra-processed foods did not link to colorectal cancer, the study found that certain subgroups or food components showed different trends. This suggests that the degree of food processing and its nutritional content might influence cancer risk in specific ways.Limitations of the observational study
The study remains observational, meaning it can show associations but cannot prove that a single food causes or prevents cancer. Researchers caution that the findings do not establish a direct cause-and-effect relationship between diet and cancer.Data collection methods
Diet was measured by questionnaire in the middle of the 1990s, with a single initial measurement. The Nova classification of ultra-processed foods, used to categorize the foods, was reconstructed from databases rather than directly measured at the time of the study.
