Frequent consumption of highly processed foods is associated with an increased risk of developing cancer and death from it, especially with regard to gynecological cancers, a new international scientific study shows. This is the most comprehensive assessment to date of the link between highly processed foods and cancers.
Such foods are those that have undergone significant processing during their production, such as carbonated drinks, packaged breads, ready meals, cereals, etc. Often such products are relatively cheap, convenient to consume and promoted through strong marketing. At the same time, however, they usually have a greater amount of salt, fats, sugar, artificial additives and other substances. Other studies have linked these foods to obesity, type 2 diabetes, cardiovascular disease, and more.
The researchers from the School of Public Health of Imperial College London, in collaboration with scientists from the International Agency for Research on Cancer (IARC) and the universities of São Paulo (Brazil) and Nova Lisbon (Portugal), who made the relevant publication in the medical journal journal eClinical Medicine, analyzed data on approximately 198.000 people aged 40-69, whose health was monitored over a decade, specifically regarding the diagnosis of 34 different cancers and the likelihood of death from them. During the study, about 16.000 people developed cancer and 4.000 died from it.
It found that for every 10% increase in a person's consumption of highly processed foods, there was a 2% increase in the likelihood of being diagnosed with cancer in general and a 19% increase in the likelihood of ovarian cancer in particular. Furthermore, there was an increase in cancer mortality by 6% in general and in particular by 16% from breast cancer and by 30% from ovarian cancer.
Lead researcher Dr Esther Vamos of Imperial said: "The new study adds to growing evidence that highly processed foods are likely to have negative health effects, including increasing the risk of cancer...Other available evidence suggests that reducing highly processed foods in our diet can provide significant health benefits. Future research should confirm these findings."
Lead researcher Dr Kiara Chang, also of Imperial, said: 'Highly processed foods are everywhere and are heavily promoted with cheap prices and attractive packaging to increase consumption. This shows that our food environment urgently needs reform to protect the population from highly processed foods."
The World Health Organization and the UN's International Food and Agriculture Organization have previously recommended limiting highly processed foods as part of a healthier diet. In several countries, such as France, Canada and Brazil, efforts are being made to reduce the consumption of these foods.
The researchers suggested, among other things, that there should be clear warning labels on the packaging of highly processed foods to protect especially the poorest households who are most vulnerable to cheap but also unhealthy products.
On the other hand, the scientists admitted that their observational study does not prove a cause-and-effect relationship between highly processed foods and cancer, but an association, so more research is needed to prove such a relationship. They added that cancer has now overtaken cardiovascular disease as the leading cause of premature death in many high-income countries.
Source: First issue