A new study published in the medical journal Gut suggests that seed oils, commonly found in processed and packaged foods, may contribute to an increased risk of colon cancer. Researchers from the University of South Florida (USF) Health and Tampa General Hospital Cancer Institute examined 162 tumor samples from colon cancer patients, discovering an imbalance of inflammatory and healing molecules in the tumors.
Dr. Timothy Yeatman, one of the study’s authors and a professor at the USF Health Morsani College of Medicine, highlighted the role of unhealthy diets in promoting inflammation within the body. According to Yeatman, the study underscores the potential dangers of the Western diet, which is characterized by inflammatory seed oils, added sugars, saturated fats, ultra-processed foods, and chemicals.
The findings add to growing concerns about the impact of diet on chronic health conditions and emphasize the importance of dietary choices in reducing inflammation and cancer risk.
“A human’s immune system can be extremely powerful and drastically impact the tumor microenvironment, which is great if harnessed correctly for health and wellness — but not if it’s suppressed by inflammatory lipids from processed foods,” the researcher said.
Previous studies by the same research team have shown that an imbalanced diet can increase the risk of not only colon cancer but also heart disease, Alzheimer’s disease, and diabetes, according to a press release.
In light of these findings, the researchers advocate for “resolution medicine” as a potential approach to cancer treatment. This strategy seeks to counteract inflammation by incorporating healthy, unprocessed foods rich in omega-3 fatty acids and fish oil derivatives.
