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Ultra-Processed Foods Tied to Cancer Risk

Despite Increasing Health and Cancer Risks, the Popularity of Ultra-Processed Foods Continues to Grow, According to Recent Studies.


Bristol: Recently, a new study has revealed associations between additives, preservatives, and sweeteners in these foods with various illnesses.

Researchers from the University of Bristol in the UK and the International Agency for Research on Cancer (IARC) have found that the consumption of ultra-processed foods is linked to a higher risk of cancer in the upper digestive tract (esophagus and upper digestive tract).

Cancers in these areas include those of the mouth, throat, and esophagus.

In the study, researchers analyzed data on the diet and lifestyle of 450,111 individuals over a period of 14 years.

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The research, published in the European Journal of Nutrition, attempted to determine whether an increase in body fat in specific cancer types could be explained.

The study found that a 10% increase in the consumption of ultra-processed foods is associated with a 23% increase in the risk of cancers in the head and throat and a 24% increase in the risk of cancers in the digestive tract.

Researchers noted that there is limited information regarding the relationship between the consumption of ultra-processed foods and these three types of cancer in the upper digestive tract.

Lead author of the study, Fernanda Morales-Berstein, mentioned that while ultra-processed foods contribute to weight gain and increased body fat, the study did not find a correlation with body mass index (BMI) and waist-to-hip ratio in the context of the relationship between these foods and cancer in the upper digestive tract.

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