New Study Reveals Risks of Ultra-Processed Foods for Cancer Survivors
A recent study has shed light on the dangers of ultra-processed foods, particularly for individuals who have survived cancer. Italian researchers conducted a 15-year follow-up study and discovered that cancer survivors with diets high in ultra-processed foods faced a 59% increased risk of cancer recurrence and a 48% higher risk of all-cause mortality compared to those with lower consumption.
The study authors highlighted that 37% of these associations could be attributed to elevated levels of inflammatory markers and resting heart rate. While the link between ultra-processed foods and cancer risk was already known, the study now provides evidence of an increased risk of death, whether from cancer or other causes.
David Labbé, a scientist from McGill University Health Centre Research Institute, emphasized the importance of understanding the mechanisms behind these risks. While inflammation and heart rate seem to play a role, the full extent of their impact remains unclear. Labbé also pointed out the possibility of selection bias influencing the study results, suggesting that individuals in poorer health might be more inclined to consume ultra-processed foods due to various factors.
The study authors explained that substances used in industrial food processing can disrupt metabolic processes, alter gut microbiota, and trigger inflammation, even in foods with seemingly comparable nutritional profiles to minimally processed options.
Labbé urged individuals to be mindful of their food choices, recommending a reduction in the consumption of processed foods high in added sugars, processed meats, and sugary beverages to lower cancer risk. Ultra-processed foods, which contain additives not commonly used in home cooking, encompass a wide range of products from soft drinks and instant noodles to flavored yogurts and commercially made bread.
Drawing parallels to the regulation of smoking, Labbé stressed the need for individuals and society to make healthier food choices and support initiatives that discourage the consumption of ultra-processed foods. Despite not fully understanding the precise mechanisms at play, the study findings highlight the urgency of addressing the risks associated with these food products.
The study classified foods using the Nova system, categorizing them as minimally processed, processed food ingredients, processed foods, and ultra-processed foods. The research was published in the journal Cancer Epidemiology, Biomarkers & Prevention.