Increased Consumption of Ultra-Processed Foods Linked to Lung Cancer Risk

A recent study published in the journal Thorax indicates that a higher consumption of ultra-processed foods (UPF) is associated with a greater risk of developing lung cancer. This finding raises concerns about the potential health impacts of dietary habits in relation to cancer prevalence.

Lung cancer remains the most frequently diagnosed cancer worldwide, with an estimated 2.2 million new cases and 1.8 million deaths reported in 2020 alone. Researchers emphasize the importance of understanding dietary influences on cancer risk, particularly as UPF consumption has surged globally.

Ultra-processed foods are characterized by extensive processing and often contain numerous additives and preservatives. These foods are typically ready-to-eat or require minimal preparation. Previous studies have linked UPF intake to various health issues, prompting researchers to explore its potential connection to lung cancer.

The study utilized data from the US Prostate, Lung, Colorectal and Ovarian (PLCO) Cancer Screening Trials, which included 155,000 participants aged between 55 and 74. The data tracked cancer diagnoses until 2009 and mortality until 2018. Among these participants, 101,732 individuals completed a Food Frequency questionnaire regarding their dietary habits, which categorized foods into unprocessed, minimally processed, processed, and ultra-processed.

Focusing specifically on UPF, the study examined items such as sour cream, cream cheese, ice cream, frozen yogurt, fried foods, bread, baked goods, salted snacks, breakfast cereals, instant noodles, shop-bought soups and sauces, margarine, confectionery, soft drinks, sweetened fruit drinks, hamburgers, hot dogs, and pizza.

On average, participants consumed nearly three servings of UPF daily, with a range from 0.5 to 6 servings. The most commonly consumed UPFs included lunch meat (11%), diet or caffeinated soft drinks (over 7%), and decaffeinated soft drinks (nearly 7%). Over an average follow-up period of 12 years, 1,706 new lung cancer cases were diagnosed, with 1,473 classified as non-small cell lung cancer (NSCLC) and 233 as small cell lung cancer (SCLC).

The analysis revealed a higher incidence of lung cancer among those with the highest UPF consumption compared to those with the lowest (495 cases in the highest consumption group versus 331 in the lowest). After adjusting for factors such as smoking and overall diet quality, individuals in the top quartile of UPF intake exhibited a 41% increased likelihood of receiving a lung cancer diagnosis compared to those in the lowest quartile. Specifically, the risk of NSCLC increased by 37%, while the risk for SCLC rose by 44%.

Despite the observational nature of the study limiting definitive conclusions about causation, the researchers pointed to the low nutritional value of UPF and their high levels of sugar, salt, and unhealthy fats. The rising global trend of UPF consumption has been linked to increases in obesity, cardiovascular diseases, metabolic disorders, cancer, and overall mortality.

Furthermore, a high intake of UPF may displace healthier food options such as whole grains, fruits, and vegetables, which are known to provide protective effects against cancer. The industrial processing of food alters its nutrient composition, potentially leading to reduced nutrient absorption and the introduction of harmful contaminants, including acrolein, a toxic substance found in certain processed foods.

The researchers concluded that further large-scale longitudinal studies in diverse populations are necessary to confirm these findings. If a causal relationship is established, reducing UPF consumption globally could play a crucial role in decreasing lung cancer incidence.

For more information, please refer to the study titled 'Association between ultra-processed food consumption and lung cancer risk' published in Thorax.