Key points from article :
A new study, published in the European Journal of Nutrition, has added to the mounting evidence connecting ultraprocessed foods (UPFs) to an increased risk of cancer. Researchers found that individuals consuming just 10% more UPFs had a 23% higher risk of head and neck cancers and a 24% higher risk of esophageal adenocarcinoma. These findings are part of the European Prospective Investigation into Cancer and Nutrition (EPIC) study, which tracked over 450,000 participants across 10 European countries.
While the study highlights the correlation, the exact mechanisms remain unclear. Dr. David Katz, a specialist in preventive medicine, noted that while obesity, a known risk factor for cancer, accounts for part of the increased risk, UPFs likely contribute in other ways, such as promoting inflammation, disrupting gut microbiota, or causing adverse epigenetic changes. Katz emphasized, “If UPFs contribute to cancer risk, they do it to a much larger extent by mechanisms other than obesity.”
Ultraprocessed foods, including items like sodas, chips, and packaged meals, are defined by their use of additives such as emulsifiers, preservatives, and artificial sweeteners. These ingredients, along with toxins in food packaging, are suspected to play a role in the cancer link. Additionally, the study found an unexpected association between UPF consumption and accidental deaths, which researchers suggest might point to broader societal issues like poverty and environmental factors.
This study adds to previous research that has linked UPFs to a range of health issues, including colorectal cancer, heart disease, and dementia. However, as coauthor Dr. George Davey Smith from the University of Bristol cautioned, more research is needed to distinguish whether UPFs directly cause cancer or if underlying factors, such as socioeconomic status, drive these associations.
