A study published in European Journal of Nutrition and led by researchers from the University of Bristol and International Agency for Research on Cancer (IARC) reveals that consuming more ultra-processed foods (UPFs) may increase the risk of upper aerodigestive tract cancers, including the mouth, throat and esophagus.
Examining data from 450,111 adults over 14 years, the study suggests that obesity linked to UPF consumption may not be the sole factor. The findings contribute to a body of research indicating a connection between UPF intake and cancer risk. Notably, a recent study in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort explored UPF's association with 34 different cancers.
Link Between UPFs and Upper Aerodigestive Tract Cancers Explored
According to the US Centers for Disease Control and Prevention (CDC), overweight or obesity is a recognized risk for at least 13 cancer types. UPFs, known for their calorie density, are implicated in contributing to excess weight.
However, a 14-year study analyzing the association between ultraprocessed food consumption and cancers of the upper digestive tract revealed that increases in body fat explained only a portion of the observed statistical connection.
The study found that an elevated waist-to-hip ratio accounted for only 5% of the 23% higher risk of head and neck cancer. For esophageal cancer, an increased body mass index (BMI) explained 13% of the additional 24% risk, while waist-to-hip ratio explained 15%.
Dr. David Katz, a specialist in preventive and lifestyle medicine, emphasized that if UPFs contribute to cancer risk, it's to a small extent through obesity and to a larger extent through other mechanisms such as diet-induced inflammation, microbiome disruption, and adverse epigenetic effects.
Despite the clear association of UPFs with adverse health outcomes, the study authors acknowledge uncertainty about whether UPFs directly cause these outcomes or if underlying factors such as general health-related behaviors and socioeconomic status are responsible for the link.
Additives and Contaminants May Contribute to UPFs-Cancer Link
The authors propose alternative explanations for the observed association between UPF consumption and upper-aerodigestive tract cancers. They suggest that additives like emulsifiers and artificial sweeteners, previously linked to disease risk, and contaminants from food packaging and manufacturing processes may contribute to the connection in this study.
However, they caution that their findings could be influenced by certain biases, as evidenced by the unexpected association between higher UPF consumption and an increased risk of accidental deaths.
George Davey Smith, a co-author and Professor of Clinical Epidemiology, underscores the need for clarity on whether UPFs directly cause adverse health outcomes or if underlying factors, like general health-related behaviors and socioeconomic position, are responsible for the observed link.
Inge Huybrechts, Team Head at IARC, emphasizes the necessity of long-term dietary follow-up assessments in contemporary cohorts to replicate the study's findings, given that EPIC dietary data were collected in the 1990s when UPF consumption was relatively low.
While further research is essential to identify additional mechanisms such as food additives and contaminants, the study's lead author, Fernanda Morales-Berstein, suggests that focusing solely on weight loss treatments like Semaglutide may not significantly contribute to preventing upper-aerodigestive tract cancers associated with UPF consumption.
Dr. Helen Croker from World Cancer Research Fund notes that the study adds to growing evidence linking UPFs to cancer risk, supporting recommendations for a healthy diet rich in whole grains, vegetables, fruit, and beans.
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