Ultra-processed convenience foods are a major cancer risk

How does the quality of our food affect the risk of cancer??

Researchers now found that so-called ultra-processed foods could be a major contributor to the development of cancer. Such foods are often supplemented with additives, preservatives, flavors and colors during production. These seem to be involved in the development of cancer.

Researchers at the Sorbonne Paris Cité Epidemiology and Statistics Research Center (CRESS) in France found that consuming high-processed foods increases the likelihood of developing cancer. The physicians published the results of their study in the English-language journal British Medical Journal (BMJ).

Many processed foods and finished products contain high levels of fat, sugar and unhealthy additives, which appear to increase the risk of cancer. (Image: happy_lark / fotolia.com)

What is included in our food?

So-called ultra-processed foods often contain a myriad of ingredients and ingredients that are not used in regular kitchens. Most of them probably have never seen cooks in their lives in pure form. If you once go to the supermarket and look at the list of ingredients in many finished products, you will notice that this list is usually very long. It contains, for example, various additives, preservatives, colors, various flavors and often high levels of sugar, fat and salt. However, corresponding finished products make up a large part of the nutrition of many people.

Study included nearly 105,000 subjects

For their study, the researchers analyzed the medical records and eating habits of nearly 105,000 adults, all of whom were part of the French NutriNet-Santé cohort study. Overall, regular consumption of about 3,300 different foods was registered.

How did the consumption work??

The experts found that increasing the intake of ultra-processed foods by 10 percent caused cancer to rise by 12 percent. The physicians also tried to determine if there was an increase in certain types of cancer. An eleven percent increase in breast cancers was observed, however, there was no significant increase in colon or prostate cancer, the researchers say. Also, another independent study revealed a few days ago that diet has previously had an unknown impact on breast cancer spread.

The consumption of unhealthy foods is increasing

These results suggest that the generally rapid increase in consumption of ultra-processed foods in the next few years could lead to an increased threat of cancer. France is one of the few countries that warns its population against consuming high-volume foods, says study author Mathilde Touvier of the Nutritional Epidemiology Research Team at the Sorbonne Paris Cité Epidemiology and Statistics Research Center.

Further research is needed

The results are very consistent and very convincing, the expert explains further. It now applies precaution to act. The physicians do not want to worry or unsettle consumers. The results must also be reviewed in other prospective studies.

Where does the term ultra-processed foods come from?

The term ultra-processed food was originally developed by Professor Carlos Monteiro in Brazil. In this country there is a classification system for food, which divides these into four different groups. Raw or minimally processed foods including, seeds, fruits, eggs and milk. Another group includes processed culinary ingredients such as oil and butter. The third group contains processed foods including canned vegetables, canned fish and cheese. The fourth group then contains the so-called ultra-processed foods.

The mechanism behind cancer risk needs to be understood

In the production of ultra-processed foods, most healthy nutrients are lost. But the low nutritional value of biscuits, confectionery and cheese are not the only cause of the increased cancer risk, say the experts. It needs to be examined whether an increase in cancer risk is solely due to the high levels of exposure to sugar, fat and salt, or possibly to the additives. It is important to understand the mechanism behind the increased risk. Perhaps in the future research will reveal that only one or two molecules are the problem and not all ultra-processed foods, the researchers add.

Created database should facilitate research

Through a comprehensive database of all additives in specific foods, sorted by trade name and brand, scientists will be able to quantify the chronic exposure of food additives in the coming years. Thus, the effect of the food alone and in combination with other additives can be distinguished to determine a possible cocktail effect, explain the doctors. (As)