New research suggests that modern processed food consumption may be fueling colorectal cancer growth, revealing a link between dietary choices and the inflammatory processes that could drive tumor development.

The study, published in Gut on Tuesday, found that chronic inflammation in colorectal cancer (CRC) stems from an abundance of pro-inflammatory omega-6 fats in tumors and insufficient omega-3 fats to neutralize the inflammation. This imbalance hinders the body's ability to heal and promotes cancer growth.

Both the pro-inflammatory omega-6 and anti-inflammatory omega-3 fats must be obtained through diet, with omega-6 fats being highly prevalent in ultra-processed foods.

The researchers found that high levels of pro-inflammatory omega-6 fats like linolenic acids (LA) and arachidonic acids (AA) drove the cancer.

The body breaks down these omega-6 fatty acids into inflammatory molecules called leukotrienes, Yeatman said, "and that's what we found in the tumors."

Leukotrienes activate immune cells, amplify inflammation, and damage tissues, creating an environment conducive to tumor growth in CRC patients.

Inadequate or ineffective levels of prostaglandin leads to defective class switching, resulting in unresolved inflammation. Prostaglandin also prevents the body from turning omega-6 fatty acids into inflammatory leukotrienes.

The research team observed that CRC tumors produce excessive pro-inflammatory molecules while exhibiting 70 percent lower levels of prostaglandins, essential for resolving inflammation. This deficiency disrupts the lipid class-switching process, perpetuating an environment that promotes tumor growth and survival.

Chronic inflammation fosters a microenvironment conducive to immunosuppression, allowing genetic mutations to persist and ultimately manifest as cancer, Yeatman said.

Yeatman said that this behavior has been observed in other cancers.

"These results (study findings) underscore the need for additional studies that explore what specifically in our diet drives a person's risk of tumor formation," Dr. Raaj Mehta, instructor in medicine at Harvard Medical School, attending physician at Massachusetts General Hospital, and not part of the study, told The Epoch Times. "Prevention is essential. We need better ways to counsel our patients about what not to eat and why.

"Hundreds of studies have shown a connection between what we eat and our risk for colorectal cancer. We think this may be mediated by the trillions of bacteria in our digestive tract."

While little is known about how preservatives and artificial sweeteners affect the microbiome, Yeatman said the microbiome is a critical component in cancer development because it's the microbiome that processes fats and turns them into different compounds.

"We are supersaturated with arachidonic acid, which is omega-6," he said. As omega-6 is an essential fatty acid, Yeatman emphasized that he is not saying it's a bad oil but that too much of anything is bad. "So you should be eating a balanced one-to-one ratio."

The findings of this study also introduce the concept of resolution medicine, a natural approach to treating inflammation. "It's based on a concept that natural agents may induce lipid class switching," Yeatman said.