Processed foods and colorectal cancer: Effect of protein source, processing and dietary patterns

The International Agency for Research on Cancer (IARC) categorized processed meat as carcinogenic to humans. The associations are mainly drawn from epidemiological studies in populations that have a Western diet characterized by high intake of energy-dense and processed foods. Furthermore, the cause-and-effect relationships and the key carcinogenic drivers have yet to be documented. In recent years, an increasing number of plant-based meat alternatives have become more common on the market. These products undergo a similar or higher degree of processing than traditional processed meat products. The long-term health effects of these products have not yet been evaluated, as these products have only been available on the market for a limited time. In its third expert report, the World Cancer Research Fund (WCRF) states that it seems increasingly unlikely for specific foods, nutrients, or other components of foods to be important singular factors in terms of cancer prevention or causation. Rather, it may be our overall diet that is important for health. The main goal of the CRC-3p project is to evaluate the association between diet and colorectal cancer (CRC) and increase the mechanistic understanding to ensure healthy, safe, and sustainable protein-rich food for the Norwegian population. CRC-3p will investigate the carcinogenic potential of proteins of both animal and vegetable origin, uncover the importance of processing degree and determine the role our dietary patterns play in colorectal cancer development. To generate new knowledge on the “diet-CRC” relationship, the CRC-3p project will study CRC-development in a sensitive mouse model, examine data from established Norwegian prospective epidemiological studies and collect new data from a CRC screening study to investigate the CRC risk associated with intake of processed proteins (meat and plant-based), in a healthy or unhealthy diet.

The CRC-3p-project is a ground-breaking multi-disciplinary project that will use state-of-the art tools to generate new knowledge on the link between diet and colorectal cancer (CRC). The CRC-3p-project is designed to trace the carcinogenic potential of red meat and plant-based meat alternatives to reveal the significance of the protein source and the degree of processing (unprocessed, processed, ultra-processed) on CRC development. Additionally, CRC-3p seeks to elucidate how dietary patterns may influence the carcinogenic potential of the different processed foods. Essentially, CRC-3p aims to increase the mechanistic insight into diet and CRC to secure healthy, safe and sustainable protein-rich food for the Norwegian population.