Summary Background Global dietary patterns are increasingly dominated by relatively cheap, highly palatable, ready-to-eat ultra-processed foods (UPFs). However, prospective evidence is limited on cancer development and mortality in relation to UPF consumption. This study examines associations between UPF consumption and cancer risk and associated mortality for 34 site-specific cancers in a large cohort of British adults. Methods This study included a prospective cohort of UK Biobank participants (aged 40 to 69 years) who completed 24-hour dietary recalls between 2009 and 2012 (N = 197,426, 54.6% female) and were followed until January 31, 2021. Foods consumed were categorized according to their degree of food processing using the NOVA food classification system. Individuals’ UPF consumption was expressed as a percentage of total food intake (g/day). Prospective associations were assessed using multivariable Cox proportional hazards models adjusted for baseline sociodemographic characteristics, smoking, physical activity, body mass index, alcohol and total energy consumption. Results The mean UPF consumption was 22.9% (SD 13.3%) in the total diet. During a median follow-up time of 9.8 years , 15,921 people developed cancer and 4,009 cancer-related deaths occurred. Each 10 percentage point increase in UPF consumption was associated with a higher incidence of cancer overall (hazard ratio, 1.02; 95% CI, 1.01–1.04) and ovarian cancer specifically ( 1.19; 1.08–1.30). Additionally, each 10 percentage point increase in UPF consumption was associated with an increased risk of overall (1.06, 1.03–1.09), ovarian (1.30, 1.13) and ovarian (1.30, 1.13) cancer-related mortality. –1.50) and breast (1.16; 1.02–1.32). Interpretation Our UK-based cohort study suggests that higher UPF consumption may be related to increased burden and mortality for overall and site-specific cancers, especially ovarian cancer in women. |
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Higher consumption of ultra-processed foods may be linked to a higher risk of developing and dying from cancer, suggests an observational study led by Imperial College London.
Researchers from Imperial’s School of Public Health have produced the most comprehensive assessment to date of the association between ultra-processed foods and the risk of developing cancer. Ultra-processed foods are food items that have been heavily processed during their production, such as soft drinks, mass-produced packaged breads, many ready meals, and most breakfast cereals.
Ultra-processed foods tend to be relatively cheap, convenient, and heavily marketed, often as healthy options. But these foods are also generally higher in salt, fat, sugar, and contain artificial additives. It is now well documented that they are linked to a variety of health problems, including obesity, type 2 diabetes, and cardiovascular disease.
The first study of its kind in the UK used records from the UK Biobank to collect information on the diets of 200,000 middle-aged adult participants. The researchers monitored the health of the participants over a 10-year period, analyzing the risk of developing any type of cancer in general, as well as the specific risk of developing 34 types of cancer. They also looked at the risk of people dying from cancer.
The study found that higher consumption of ultra-processed foods was associated with a higher risk of developing cancer in general, and specifically ovarian and brain cancer. It was also associated with an increased risk of dying from cancer, especially ovarian and breast cancer.
For every 10 percent increase in ultra-processed foods in a person’s diet, there was a 2 percent increase in incidence for cancer overall, and a 19 percent increase for ovarian cancer specifically.
Each 10 percent increase in consumption of ultra-processed foods was also associated with an increase in overall cancer mortality by 6 percent, along with a 16 percent increase for breast cancer and a 30 percent increase for breast cancer. percent for ovarian cancer.
These links remained after adjusting for a variety of socioeconomic, behavioral, and dietary factors, such as smoking, physical activity, and body mass index (BMI).
The Imperial team carried out the study, which is published in eClinicalMedicine, in collaboration with researchers from the International Agency for Research on Cancer (IARC), the University of São Paulo and NOVA University of Lisbon.
Previous research by the team reported levels of consumption of ultra-processed foods in the UK, which are the highest in Europe for both adults and children. The team also found that higher consumption of ultra-processed foods was associated with a higher risk of developing obesity and type 2 diabetes in UK adults, and greater weight gain in UK children spanning from infancy to Adulthood.
Dr Eszter Vamos, lead author of the study, from the School of Public Health at Imperial College London, said: “This study adds to the growing evidence that ultra-processed foods are likely to have a negative impact on our health. , including our risk of cancer. Given the high levels of consumption in UK adults and children, this has important implications for future health outcomes.
“Although our study cannot prove causality, other available evidence shows that reducing ultra-processed foods in our diet could provide important health benefits. "More research is needed to confirm these findings and understand the best public health strategies to reduce the widespread presence and harms of ultra-processed foods in our diet."
Dr Kiara Chang, first author of the study, from the School of Public Health at Imperial College London, said: “The average person in the UK consumes more than half their daily energy intake from ultra-processed foods. This is exceptionally high and concerning as ultra-processed foods are produced with industrially derived ingredients and often use food additives to adjust color, flavor, consistency, texture or extend shelf life.
“Our bodies may not react the same to these ultra-processed ingredients and additives as they do to fresh, nutritious, minimally processed foods. However, ultra-processed foods are everywhere and are highly commercialized with affordable prices and attractive packaging to promote consumption. “This shows that our food environment needs urgent reform to protect the population from ultra-processed foods.”
The World Health Organization and the Food and Agriculture Organization of the United Nations previously recommended restricting ultra-processed foods as part of a healthy and sustainable diet.
There are ongoing efforts to reduce consumption of ultra-processed foods around the world, with countries such as Brazil, France and Canada updating their national dietary guidelines with recommendations to limit such foods. Brazil also banned the marketing of ultra-processed foods in schools. There are currently no similar measures to tackle ultra-processed foods in the UK.
Dr Chang added: "We need clear front-of-package warning labels for ultra-processed foods to help consumers make choices, and our sugar tax should be extended to cover ultra-processed soft drinks, fruit-based drinks and milk-based drinks. , as well as other ultra-processed products.
“Low-income households are particularly vulnerable to these cheap and unhealthy ultra-processed foods. “Minimally processed and freshly prepared meals should be subsidized to ensure everyone has access to healthy, nutritious and affordable options.”
The researchers note that their study is observational, so it does not show a causal link between ultra-processed foods and cancer due to the observational nature of the research. More work is needed in this area to establish a causal link.
| In summary , this large contemporary prospective study of middle-aged UK adults found that higher UPF consumption was associated with higher incidence and mortality of overall and site-specific cancers. Although causality may not be implied due to the observational nature of the study, these findings highlight the importance of considering degrees of food processing in diets. In particular, associations were found to be more consistent for overall cancer outcomes and ovarian cancer in women. These findings suggest that limiting UPF consumption may be beneficial in preventing and reducing the modifiable burdens of cancer. |
This study was funded by Cancer Research UK and World Cancer Research Fund.
