A groundbreaking study by scientists at the University of South Florida has uncovered a potential link between inflammatory foods in the diet and the growth of tumors in the colon. The researchers analyzed 162 tumor samples from patients with colorectal cancer, finding an excessive number of molecules that promote inflammation and a shortage of those that help resolve it.
The study suggests that ultra-processed foods, which are high in inflammatory seed oils, sugar, and salt, may be driving the risk of colon cancer. These foods are commonly found in fast food restaurants, particularly in rural and impoverished areas with limited access to healthy options.
According to Dr. Timothy Yeatman, lead author of the study, “Inflammation is a crucial function of the immune system, but in some people – such as those who eat inflammatory diets – it may never turn off completely.” This constant low-level inflammation can lead to chronic disease, including colon cancer.
The researchers propose that replacing inflammatory foods with anti-inflammatory ones could help restore the body’s natural healing mechanisms and potentially revolutionize cancer treatment. They advocate for a revised food pyramid that includes more vegetables, fewer grains, more fish, and more grass-fed meats, prioritizing omega-3 rich foods to combat chronic inflammation.
This study has far-reaching implications for the prevention of colon cancer, particularly among young people whose rates are on the rise. The findings highlight the importance of re-evaluating food choices and adopting healthier diets to mitigate the risk of chronic diseases.
Source: https://www.newsweek.com/ultra-processed-food-colon-colorectal-cancer-1997682