Associations between degree of food processing, inflammatory biomarkers and colorectal cancer survival: a prospective cohort study

Key Points

• Investigate how food processing levels affect colorectal cancer survival and the role of inflammation.
• Included 2,799 colorectal cancer patients from Guangdong.
• Classified food processing levels using NOVA classification.
• Analyzed associations with inflammatory biomarkers.
• Higher food processing levels correlate with increased inflammatory biomarkers.
• Patients with higher processed food intake showed poorer survival outcomes.
• Inflammation mediates the relationship between food processing and cancer prognosis.