Ultra-processed foods linked to cancer

In a comprehensive study, researchers from Paris-Sorbonne University found that increasing the consumption of ultra-processed foods by 10% resulted in a 12% rise in cancers of any kind. It had a more significant effect on certain types; breast cancer rose by 11%, whereas other cancers such as colorectal and prostate cancer exhibited no significant increase.

The term ‘ultra-processed’ covers all food produced with industrially-processed additives and ingredients. Food items such as shelf-stable ready meals, confectionary and snacks are known to contain high levels of additives, flavourings and colourings.

Scientists cross-analysed the medical records and eating choices of almost 105,000 adults participating in the French NutriNet-Santé cohort study, measuring consumption of 3,300 different food items.

The paper, published in the British Medical Journal, warned that–if these results are confirmed–the rapidly increasing consumption of ultra-processed foods will cause an extra burden on treating cancer in the near future.

“The results are very strong–very consistent and quite compelling,” said lead author Mathilde Touvier.

“But we have to be cautious. It is the first study. We should not be alarmist. These results need to be confirmed in other prospective studies.”

A recent study in Public Health Nutrition found that more than half of the food consumed by UK citizens is ultra-processed, and the percentage is increasing.

Critics say that industrial processing techniques eliminate many of the nutrients in foods but statistical analysis proved that low nutritional value does not necessarily increase the likelihood of cancer.

“Maybe in the future we will have an idea whether one or two molecules are the problem and not all the ultra-processed foods,” said Touvier.

She suggested that the specific blend of additives in a certain product may create a potent ‘cocktail effect’ that increases the likelihood of cancer.

King’s College London professor emeritus of nutrition and dietetics Tom Sanders protested the use of the term ‘ultra-processed’ that covers an array of foods with different nutritional values and chemical compositions.

“The approach of categorising dietary patterns that depend on industrially processed food in relation to disease risk is novel but probably needs refining before it can be translated into practical dietary advice,” said Sanders.

Ultra-processed and obesity

Ultra-processed foods have recently been linked with obesity. British Heart Foundation senior dietician Victoria Taylor commented that the high levels of saturated fat, salt and sugar in ultra-processed foods puts consumers at a great risk of heart disease and strokes in later life.

The Food and Drink Federation (FDF) said that while research into negative impacts of ultra-processed foods was something to be proud of, consumers need to focus on a healthy, balanced lifestyle to avoid diet-related diseases, more than trying to pinpoint specific nutrients or ingredients.

“Processed food should not be demonised–by working closely with our partners throughout the food supply chain, we can use processing positively to ensure all sectors of society have access to safe, affordable food,” said the FDF.