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Publication Name World Journal of Gastrointestinal Oncology
Manuscript ID 101211
Country United States
Category Gastroenterology & Hepatology
Manuscript Type Systematic Reviews
Article Title Ultra-processed food, obesity, and colon cancer: A systematic review and meta-analysis
Manuscript Source Unsolicited Manuscript
All Author List Justin Tin, Henry Lee, Alfonso Gonzalez Trejo and Kevin Tin
Funding Agency and Grant Number
Corresponding Author Justin Tin, Department of Gastroenterology, Newtown Gastroenterology, 87-10 51st Ave Suite 1R, Elmhurst, NY 11373, United States. justintinzz@gmail.com
Key Words Ultraprocessed food; Ultra-processed; Obesity; Colon cancer; Colorectal cancer; Diet; Oxidative stress; Preferred reporting items for systematic review and meta-analysis; Population, intervention, comparison, primary outcomes, study design
Core Tip High consumption of ultra-processed foods is significantly associated with an increased risk of obesity and colon cancer. Our systematic review and meta-analysis, which included 17 peer-reviewed studies, found that individuals with a high intake of ultra-processed foods had a 65% higher likelihood of developing obesity. Reducing the intake of these foods and promoting a diet rich in fruits, vegetables, and whole grains are essential strategies to mitigate obesity and cancer risk. Public health initiatives may further support these efforts.
Citation <p>Tin J, Lee H, Trejo AG, Tin K. Ultra-processed food, obesity, and colon cancer: A systematic review and meta-analysis. <i>World J Gastrointest Oncol</i> 2025; 17(2): 101211</p>
Received
2024-09-07 13:47
Peer-Review Started
2024-09-07 13:47
To Make the First Decision
Return for Revision
2024-10-23 02:39
Revised
2024-11-06 21:19
Second Decision
2024-12-09 02:36
Accepted by Journal Editor-in-Chief
Accepted by Executive Editor-in-Chief
2024-12-09 08:07
Articles in Press
2024-12-09 08:07
Publication Fee Transferred
2024-11-12 01:41
Edit the Manuscript by Language Editor
Typeset the Manuscript
2024-12-17 09:08
ISSN 1948-5204 (online)
Open Access This article is an open-access article that was selected by an in-house editor and fully peer-reviewed by external reviewers. It is distributed in accordance with the Creative Commons Attribution NonCommercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial. See: https://creativecommons.org/Licenses/by-nc/4.0/
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