Consuming High Amounts of Ultrprocessed Food Associated with Increased Risk of Various Health Problems, Including Cancer
A new study suggests that a diet high in ultraprocessed meats and sweetened beverages may lead to various health issues, including cancer However, it is important to note that not all ultraprocessed foods are equally harmful
Sign up for CNN's Life, But Better newsletter to receive a weekly roundup on living well, simplified. Gain inspiration and access to valuable information and tools aimed at enhancing your overall well-being. According to a recent study, consuming excessive amounts of ultraprocessed food significantly increases the likelihood of developing multimorbidity. This condition refers to the presence of multiple chronic diseases, including diabetes, heart disease, and cancer.
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In this extensive study, consuming a higher quantity of ultra-processed foods, specifically animal products and sweetened beverages, was found to be connected to a heightened susceptibility to developing cancer, as well as other conditions like stroke or diabetes, stated Helen Croker, assistant director of research and policy at World Cancer Research Fund International. The study was sponsored by this organization.
Nonetheless, the elevated risk was relatively small, according to Tom Sanders, a professor emeritus of nutrition and dietetics at Kings College London, who was not part of the study.
In a statement, Sanders reported that consuming higher amounts of ultraprocessed food is linked to a 9% rise in the risk of multimorbidity. He emphasized the significance of this finding by explaining that the measurement of food intake was based on a questionnaire administered on one occasion a long time ago. Sanders further noted that dietary patterns have undergone notable changes over the past twenty-five years, with an increase in food consumed outside the home and a higher prevalence of ready prepared food being bought.
According to nutrition researcher Ian Johnson, there is a great deal of other research that suggests a connection between certain ultraprocessed foods (UPF) and health issues. While this study cannot definitively prove that ultraprocessed foods are the direct cause of these diseases, Johnson suggests that some types of UPF likely increase the risk of developing illnesses either because they are directly harmful or because they replace healthier food options such as vegetables, fruits, nuts, seeds, and olive oils.
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The findings of the study are worrying as ultra-processed foods constitute more than half of our daily food consumption in Europe, as stated by Heinz Freisling, a coauthor and nutrition and metabolism scientist at the International Agency for Research on Cancer. In the United States, a study conducted in 2019 estimated that approximately 71% of the food supply could be comprised of ultraprocessed products.
Ultraprocessed foods are defined by the Food and Agriculture Organization of the United Nations as foods that contain ingredients that are rarely or never used in home kitchens, as well as additives that are added to make the final product more palatable or appealing.
The list of additives comprises preservatives that resist mold and bacteria, emulsifiers that prevent incompatible ingredients from separating, artificial colorings and dyes, anti-foaming agents, bulking agents, bleaching agents, gelling agents, glazing agents, and added or modified sugars, salts, and fats intended to enhance the appeal of food.
Sugary and artificially-flavored drinks and ultraprocessed meats like hot dogs were significantly linked to the development of ccancer and other disease.
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Some ultraprocessed foods were found to be non-harmful, according to a study published in The Lancet. The research involved gathering dietary data from 266,666 individuals over a period of 8 years, and tracking their overall health. The aim was to identify any correlations between ultraprocessed food consumption and the development of chronic conditions, such as cancer.
Upon entering the study, individuals were requested to recollect their usual dietary intake from the past year. The research team then utilized the NOVA classification system, which delves into the production methods of food rather than solely focusing on nutrient content, to categorize the reported foods. "To gauge this, researchers had to deconstruct the foods into distinct components to determine whether they were classified as ultra-processed or not," explained Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in Birmingham, United Kingdom. Mellor was not part of the study.
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Mellor stated that this approach, particularly considering the outdated nature of the food data which is up to 30 years old, could potentially introduce errors in interpreting historical data using a contemporary definition.
According to the lead author, Reynalda Córdova, a postdoctoral student in pharmaceutical, nutritional, and sport sciences at the University of Vienna, not all subgroups of ultraprocessed foods seemed to be linked to the development of multiple chronic conditions.
Córdova stated that certain groups, such as animal products and artificially sweetened beverages, were linked to a higher risk. However, other groups like ultra-processed breads and cereals or alternative plant-based products showed no association with risk. In a statement, Freisling, co-author of the study, highlighted the importance of limiting the consumption of ultra-processed foods and prioritizing fresh or minimally processed options.
