Using tailored meals to reduce cancer risk from ultra-processed foods
Integrating a Multi-Omics Cohort Study with a Medically Tailored Meal Intervention to Target Ultra-Processed Foods for Colorectal Cancer Prevention and Control
['FUNDING_CAREER'] · HARVARD SCHOOL OF PUBLIC HEALTH · NIH-11035518
This study is looking at how eating ultra-processed foods might be connected to colorectal cancer and aims to help people at risk by offering personalized meal plans that could improve their gut health and overall outcomes.
Quick facts
| Phase | ['FUNDING_CAREER'] |
|---|---|
| Study type | Nih_funding |
| Sex | All |
| Sponsor | HARVARD SCHOOL OF PUBLIC HEALTH (nih funded) |
| Locations | 1 site (BOSTON, UNITED STATES) |
| Trial ID | NIH-11035518 on ClinicalTrials.gov |
What this research studies
This research investigates the link between ultra-processed foods and colorectal cancer, aiming to identify specific gut microbes and metabolites that contribute to this risk. By integrating a medically tailored meal intervention into cancer care, the study seeks to provide personalized dietary strategies for individuals at risk of colorectal cancer. Participants will be involved in a multi-omics approach, analyzing their gut health and dietary habits to develop effective prevention and control methods. The research will focus on understanding how dietary changes can improve outcomes for colorectal cancer patients.
Who could benefit from this research
Good fit: Ideal candidates for this research include adults over 21 years old who are at risk for colorectal cancer due to their diet or other health factors.
Not a fit: Patients who do not consume ultra-processed foods or those with no risk factors for colorectal cancer may not benefit from this research.
Why it matters
Potential benefit: If successful, this research could lead to personalized dietary interventions that significantly reduce the risk of colorectal cancer and improve survivorship.
How similar studies have performed: Previous research has shown promising results in dietary interventions for cancer prevention, suggesting that this approach may yield beneficial outcomes.
Where this research is happening
BOSTON, UNITED STATES
- HARVARD SCHOOL OF PUBLIC HEALTH — BOSTON, UNITED STATES (ACTIVE)
Researchers
- Principal investigator: DU, MENGXI — HARVARD SCHOOL OF PUBLIC HEALTH
- Study coordinator: DU, MENGXI
About this research
- This is an active NIH-funded research project — typically early-stage science, not a clinical trial accepting patient enrollment.
- Some NIH-funded labs run parallel clinical studies or seek volunteers for related work. To check, contact the principal investigator or institution listed above.
- For full project details, budget, and progress reports, visit the official NIH RePORTER page below.
Conditions: anti-cancer therapy