Consuming more ultra-processed foods (UPF) may be associated with a higher risk of cancers of the upper respiratory tract digestive tract (including the mouth, throat and esophagus), according to a new study led by researchers from the University of Bristol and the International Agency. For Cancer Research (IARC).
The authors of this international study, which analyzed diet and lifestyle data from 450,111 adults followed for nearly 14 years, say obesity associated with UPF consumption may not be the only factor to blame. The research was published today [22 Nov] inside European Journal of Nutrition.
Several studies have identified an association between UPF consumption and cancer, including a recent study examining the association between UPFs and 34 different cancers in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, the largest cohort study in Europe.
As more evidence emerges about the associations between UPF consumption and adverse health outcomes, researchers from Bristol Medical School and the IARC wanted to investigate this further. Because many UPFs have an unhealthy nutritional profile, the team sought to determine at EPIC whether the association between UPF consumption and head and neck cancer and esophageal adenocarcinoma (cancer of the esophagus) could be explained by an increase in body fat.
Results from the team’s analysis showed that eating 10% more UPF in EPIC was associated with a 23% higher risk of head and neck cancer and a 24% higher risk of esophageal adenocarcinoma. Increased body fat explains only a small part of the statistical association between UPF consumption and the risk of these upper respiratory tract cancers.
Fernanda Morales-Berstein, a Wellcome Trust PhD student at the University of Bristol and lead author of the study, explained: “UPFs have been associated with excess weight and increased body fat in several observational studies. Because they are generally tasty, convenient and cheap, they discourage the consumption of large portions and excessive amounts of calories.” “However, it was interesting that in our study, the link between UPF consumption and upper respiratory tract cancer was not explained by body mass index and waist-hip ratio.”
The authors suggest that other mechanisms may explain this relationship. For example, additives, including emulsifiers and artificial sweeteners, which have previously been linked to disease risk, and contaminants from food packaging and the manufacturing process may partially explain the link between UPF consumption and upper respiratory tract cancer in this study.
But Fernanda Morales-Berstein and colleagues cautioned their findings and suggested that the associations between UPF consumption and upper respiratory tract cancers found in the study may be influenced by certain types of bias. This may explain why they found evidence of an association between higher UPF consumption and increased risk of accidental death; This is very unlikely to be causal.
George Davey Smith, Professor of Clinical Epidemiology at the University of Bristol and Director of the MRC Integrative Epidemiology Unit and co-author of the paper, said: “UPFs are clearly associated with many adverse health outcomes, but whether they actually cause them or underlying factors such as general health-related behaviors and socioeconomic status remains to be seen.” “It is still unclear whether these factors are responsible for this link, as the association with accidental deaths is notable.”
Inge Huybrechts, Team Lead of the IARC Lifestyle Exposures and Response Team, added: “As the EPIC dietary data have already been noted, it is necessary to replicate the findings of this study in cohorts with long-term dietary follow-up intake assessments, taking into account contemporary consumption habits.” It was collected in the 1990s, when UPF consumption was still relatively low. “Because such associations could potentially be stronger in groups including post-diet follow-up assessments.”
More research is needed to identify other mechanisms, such as food additives and contaminants, that may explain the observed associations.
But based on this study’s finding that body fat did not largely explain the link between UPF consumption and upper airway digestive tract cancer risk, Fernanda Morales-Berstein suggested: “It is unlikely to focus solely on weight loss treatments such as Semaglutide on the prevention of upper airway digestive tract cancers linked to eating UPF.” make a big contribution.”
Deputy Director of Research and Policy at the World Cancer Research Fund, Dr. Helen Croker added: “This study adds to the growing pool of evidence suggesting a link between UPFs and cancer risk. The association between higher UPF consumption and increased risk of upper respiratory tract cancer is linked to whole grains, vegetables, fruit.” and supports our Cancer Prevention Recommendations for a healthy diet rich in legumes.”
The study was funded by the Wellcome Trust; Cancer Research UK; World Cancer Research Fund International; Institut National du Cancer; Horizon 2020 ‘Dynamic longitudinal exosome trajectories in cardiovascular and non-infectious metabolic diseases’ study; University of Bristol Vice-Chancellor’s Scholarship; British Heart Foundation and Medical Research Council.
Paper
‘‘Ultra-processed foods, adiposity, and risk of head and neck cancer and esophageal adenocarcinoma in the European Prospective Study on Cancer and Nutrition: a mediation analysis’, F. Morales-Berstein et al. inside European Journal of Nutrition.
More information
About ultra-processed foods
Ultra-processed foods (UPFs) are industrial formulations that are complexly produced using ingredients not usually found in the kitchen (e.g., maltodextrin, hydrogenated oils, modified starches) and cosmetic additives (e.g., emulsifiers, flavors, colorants, artificial sweeteners). These are ready-to-eat products that are generally inexpensive, highly palatable, and widely available. As a result, they often replace more nutritious, unprocessed/minimally processed foods in the diet.