Further Evidence Emerges Linking Ultraprocessed Foods to Cancer
Eating ultraprocessed foods increases the risk of mouth, throat, and esophageal cancer, but the underlying causes remain uncertain
Consuming a higher quantity of ultraprocessed food has been linked to an increased risk of developing upper digestive tract cancers, such as those affecting the mouth, throat, and esophagus, according to a recent study. According to a 2019 study, it was estimated that approximately 71% of the food supply in the United States consists of ultraprocessed foods.
Individuals in the study who consumed 10% more ultraprocessed foods than others were found to have a 23% higher risk of head and neck cancer and a 24% higher risk of esophageal adenocarcinoma, a type of cancer that develops in the glands lining the internal organs.
Dr. Helen Croker, assistant director of research and policy at World Cancer Research Fund International, mentioned that this study contributes to the increasing evidence indicating a connection between UPFs (ultraprocessed foods) and cancer risk, which was funded by the organization. Study coauthor Dr. Ingre Huybrechts, a nutritional epidemiologist in the Nutrition and Metabolism Branch at the International Agency for Research on Cancer, emphasized the need for additional research and data collection to fully understand the link identified in the new report.
Dietary data from the 1990s, when the consumption of ultraprocessed foods (UPFs) was low, may show stronger associations in cohorts with more recent dietary follow-up assessments, Huybrechts noted. The Food and Agriculture Organization of the United Nations defines UPFs as foods with ingredients rarely used in kitchens or additives designed to enhance palatability or appeal, such as sodas, chips, nuggets, packaged soups, and ice cream.
The additives in food can pose a risk to our health, including preservatives to prevent mold and bacteria growth, emulsifiers to maintain consistency, artificial colorings and dyes, as well as various agents and altered ingredients to enhance taste and appearance.
A recent study published in the European Journal of Nutrition examined the dietary habits and lifestyle choices of 450,111 adults participating in the European Prospective Investigation into Cancer and Nutrition (EPIC). This extensive study, one of the largest in Europe, recruited participants from 23 centers across 10 European countries and the United Kingdom between 1992 and 1999.
The US Centers for Disease Control and Prevention has identified being overweight or obese as a major risk factor for developing at least 13 types of cancer, including esophageal cancer. Experts believe that ultraprocessed foods, which are high in calories, are a significant contributing factor to excess weight.
Upon analyzing the results, researchers discovered that the correlation between ultraprocessed food and upper digestive tract cancers over a 14-year period was only partially attributed to increases in body fat. The study revealed that an increased waist-to-hip ratio accounted for just 5% of the 23% higher risk of head and neck cancer, while an increase in body mass index (BMI) explained 13% of the 24% additional risk for esophageal cancer, with the waist-to-hip ratio explaining 15%.
Dr. David Katz, a specialist in preventive and lifestyle medicine who was not part of the study, stated that if UPFs contribute to cancer risk, it is only to a small extent through obesity, and to a much greater extent through other mechanisms. "What might those be? Diet-induced inflammation; disruption of the microbiome; adverse epigenetic effects; and many other possibilities come to mind," Katz said in an email. Katz is the founder of True Health Initiative, a nonprofit global coalition of experts committed to evidence-based lifestyle medicine.
may exist between ultraprocessed foods and cancer or other diseases due to the potential involvement of ingredients like emulsifiers, preservatives, artificial sweeteners, and toxins commonly found in food packaging, according to the study authors.
The study also unexpectedly discovered a connection between ultraprocessed food and unintentional deaths, which was included as a control in the study.
"The researchers employed accidental deaths as a negative control, meaning it should not be linked to UPFs if only direct impacts were being measured," Katz explained in an email.
UPFs, however, were linked to a higher rate of accidental deaths, indicating that they may be a sign of overall adverse circumstances. Factors such as poverty, discrimination, and environmental blight may contribute to this association, according to study coauthor Dr. George Davey Smith, a professor of clinical epidemiology at the University of Bristol in the UK.
is being observed between UPFs and various negative health effects, but it remains uncertain whether UPFs are the direct cause or if other factors such as overall health habits and socioeconomic status play a role in this connection," stated.
Previous research has linked ultraprocessed food to cancer. In August 2022, a study discovered that consuming ultraprocessed foods significantly raised the likelihood of colorectal cancer in men, as well as an increased risk of heart disease and premature death in both men and women. Additionally, a study from January revealed that for every 10% rise in ultraprocessed food intake, there was a 2% greater chance of developing any type of cancer and a 19% higher risk of being diagnosed with ovarian cancer.
A recent study utilizing EPIC data discovered that consuming higher quantities of ultraprocessed food was associated with an increased risk of developing multiple chronic conditions, such as diabetes, heart disease, and cancer. Furthermore, the study found that consuming more ultraprocessed animal products and sweetened beverages explained a significant portion of this connection.
In addition, a 2023 study revealed that consuming higher amounts of ultraprocessed food and beverages, especially those that are artificially sweetened, could be linked to an increased risk of depression in women. Furthermore, a 2022 study found that consuming 400 calories a day of ultraprocessed food as part of a 2,000-calorie diet was associated with an increased risk for dementia.
