Consuming a higher proportion of ultra-processed foods (UPFs) may be linked to an increased risk of developing cancers of the upper aerodigestive tract, including the mouth, throat, and esophagus, according to a comprehensive study led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC).
The international study involved diet and lifestyle data analysis of a cohort of 450,111 adults who were followed for about 14 years. Contrary to previous beliefs that obesity associated with the consumption of UPFs was the sole factor contributing to the risk of cancer, the study suggests that there may be additional factors at play.
Link Between Ultra-Processed Foods and Cancer
Prior research has already established a connection between UPF consumption and cancer, including this recent study examining the association between UPFs and 34 different cancers in the largest cohort study in Europe, the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
In light of the mounting evidence, researchers from the Bristol Medical School and IARC aimed to delve deeper into this connection. The team sought to establish if the link between UPF consumption and head and neck cancer and oesophageal adenocarcinoma (cancer of the esophagus) in EPIC could be attributed to an increase in body fat.
The results of the analysis indicated that a 10% increase in UPF consumption was associated with a 23% higher risk of head and neck cancer and a 24% higher risk of oesophageal adenocarcinoma in the EPIC cohort.
However, increased body fat accounted for only a small proportion of the statistical link between UPF consumption and the risk of these upper-aerodigestive tract cancers.
Lead author Fernanda Morales-Berstein, a Wellcome Trust PhD student at the University of Bristol, commented on the findings, saying, "UPFs have been associated with excess weight and increased body fat in several observational studies. This makes sense, as they are generally tasty, convenient and cheap, favoring the consumption of large portions and an excessive number of calories."
"However, it was interesting that in our study, the link between eating UPFs and upper-aerodigestive tract cancer didn't seem to be greatly explained by body mass index and waist-to-hip ratio," she added.
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Other Mechanisms
The researchers suggest that other mechanisms may be involved in the observed association, such as additives like emulsifiers and artificial sweeteners, which have previously been linked to disease risk, as well as contaminants from food packaging and manufacturing processes.
Despite the caution expressed by the researchers regarding potential bias in the findings, the study underscores the need for further research to explore the connections between UPF consumption and upper-aerodigestive tract cancers.
The study recognizes the possibility of certain biases impacting the outcomes, exemplified by the unforeseen correlation between elevated UPF consumption and a heightened risk of accidental deaths, a connection deemed highly improbable to be causal.
"This study adds to a growing pool of evidence suggesting a link between UPFs and cancer risk," Dr. Helen Croker, Assistant Director of Research and Policy at the World Cancer Research Fund, said.
"The association between a higher consumption of UPFs and an increased risk of developing upper-aerodigestive tract cancer supports our Cancer Prevention Recommendations to eat a healthy diet, rich in wholegrains, vegetables, fruit, and beans," she added.
The study's findings were published in the European Journal of Nutrition.
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