Study Finds No Overall Link Between Ultra-Processed Foods and Colorectal Cancer Risk

A study published on October 15, 2026, in PLOS Medicine involving 461,682 adults found no overall link between the consumption of ultra-processed foods (UPFs) and the incidence of colorectal cancer[1][8][9][10]. This research challenges the broad assumption that all UPFs increase cancer risk, instead pointing to specific types of foods within the category as either beneficial or harmful[1][8][9].

The findings offer a more detailed understanding for public health officials and consumers about the varied health impacts of processed foods, suggesting that the nutritional content of a food is more critical than its processing level alone when considering colorectal cancer risk[9][10]. The study reinforces existing dietary advice to prioritize whole foods and limit processed meats[9][10].

What the records show

The study, titled "Associations of food processing and dietary risk factors with colorectal cancer incidence in the NIH-AARP Diet and Health Study: A cohort study," utilized data from the NIH-AARP Diet and Health Study[6][10]. Researchers followed participants until 2018, observing 10,075 cases of colorectal adenocarcinoma over a median of 18.8 years[10][12]. The median ultra-processed food intake among participants accounted for 43% of their daily energy intake[10][12].

Despite this high consumption, the study reported no statistically significant association between overall UPF intake and colorectal cancer incidence[1][6][10][11][12]. However, the research revealed a nuanced relationship, showing that certain types of UPFs were linked to different outcomes[1][8][9]. Processed meats, for instance, were associated with a higher risk of colorectal cancer[1][8][9]. Conversely, ultra-processed whole grains, fiber, and dairy products were associated with a lower incidence of the disease[1][8][9][10][11][12]. The study also found that replacing just 10% of the gram weight from UPF intake with minimally processed foods was associated with a 2% lower incidence of colorectal cancer[10][12].

The timeline

The NIH-AARP Diet and Health Study, which provided the data for this research, enrolled a large cohort of U.S. adults aged 50 to 71 years between 1995 and 1996[10][11][12]. Participants' health and dietary habits were tracked until 2018[10][12]. The current findings were published on October 15, 2026[1][8][9][10][11][13].

What changed and for whom

This study challenges the previously held assumption that all ultra-processed foods uniformly increase the risk of colorectal cancer[1][8]. For individuals and healthcare providers, the findings suggest a need for a more specific approach to dietary recommendations, moving beyond a blanket categorization of UPFs[9][10]. The research indicates that the health effects of ultra-processed foods depend heavily on their actual contents, not just their processing level[8]. The study reinforces existing dietary guidance that advocates for increased consumption of whole grains, fiber, dairy, and calcium, while also recommending moderation in processed meat intake[9][10][12]. Researchers cautioned that the findings are primarily applicable to older, white Americans, given the demographic composition of the study cohort[10].

What the subject has said publicly

Erikka Loftfield, PhD, MPH, who led the study, stated, "We did not observe an association between total ultra-processed food (UPF) intake and colorectal cancer incidence"[6][10]. Dr. Loftfield was affiliated with the Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, Maryland, United States of America, at the time of the research[6]. She is currently the group lead in the Population Health Program at QIMR Berghofer Medical Research Institute in Brisbane, Australia[6][13].

Megan Delisle, MD, a surgical oncologist in the Gastrointestinal Oncology Department at Moffitt Cancer Center, commented on the findings, stating, "The takeaway is not that ultra processing doesn't matter… What the food actually is matters more than the processing label alone"[9]. Dr. Delisle also noted that "Ultra-processed food is a broad category that includes foods that may reduce colorectal cancer risk, such as some whole grain and dairy products, as well as foods known to increase risk, like processed meats"[9].

What we could not confirm

The study authors noted limitations, including its observational design, which means it cannot establish cause and effect[10]. The research also relied on self-reported dietary information collected at the beginning of the study, which may not account for changes in eating habits over the long follow-up period[10]. The findings are primarily applicable to older, white Americans, as this demographic constituted the majority of the study cohort[10]. The study did not observe connections with other ultra-processed food subgroups such as soft drinks, baked goods, and candy, and colorectal cancer risk[13].