Harvard expert reveals ultra-processed foods in daily meals may trigger deadly colon cancer

A silent danger is lurking in kitchens across Britain, hidden within the foods millions consume every day. Dr Andy Chan, a Harvard professor and respected cancer researcher, has issued a stark warning about ultra-processed foods (UPFs), linking them to an increased risk of cancer, particularly colon cancer. These foods, present in more than half of the calories eaten by Britons, have quietly invaded the nation’s diet, and the consequences may be far deadlier than many realize.

Ultra-processed foods are defined by their reliance on industrial ingredients and processes that go far beyond simple cooking. Unlike traditional home-cooked meals, UPFs often contain additives such as emulsifiers, stabilisers, sweeteners, and artificial colours — substances rarely found in everyday kitchens. This category encompasses a broad range of popular items: from mass-produced breads and breakfast cereals to crisps, biscuits, processed meats like ham and sausages, and even some dairy products such as flavoured yoghurts and ice cream.

Dr Chan highlights mounting evidence that consuming these heavily processed products can increase the likelihood of developing colon polyps — abnormal growths in the colon lining which often precede colon cancer. “Obesity and early-onset cancer trends may partly be driven by diets rich in ultra-processed foods,” he explains. While the exact mechanisms remain under scientific investigation, the links to poor gut health and systemic inflammation are becoming clearer.

The British Heart Foundation supports these concerns, emphasising that UPFs generally contain high levels of saturated fat, salt, and sugar. Their widespread consumption reduces the nutritional space available for wholesome, home-cooked foods, which are essential for maintaining long-term health. Moreover, the additives found in UPFs may disrupt the gut microbiome, compounding health risks.

What makes this issue particularly alarming is that many people unknowingly consume ultra-processed foods daily, believing their diets are healthy. Common items like sliced bread and breakfast cereals often include industrial additives added during manufacturing. Even cheeses such as Cheddar, Brie, and mozzarella are classified as processed due to pasteurisation and fermentation, though they can remain part of a balanced diet if eaten in moderation.

Despite growing evidence, the British Heart Foundation notes the research is still emerging. They caution against complete exclusion of UPFs but recommend reducing their intake where possible while favouring whole, unprocessed foods. This advice aims to strike a balance until more definitive conclusions can be drawn from ongoing studies.

Dr Chan and the health experts at Zoe, the healthy lifestyle app, urge consumers to look beyond labels and become aware of what exactly is on their plates. Recognising and limiting ultra-processed foods could be a crucial step in reducing cancer risks and improving overall health.

In a world where convenience often trumps nutrition, this warning rings loud: the seemingly harmless foods in our kitchens may be quietly poisoning us. It’s time to rethink what we eat — not just for flavour or speed, but to protect our futures from diseases that start on our own plates.