A new study published in the scientific journal Thorax revealed that consumption of ultra-processed foods, such as sodas, snacks, and ready meals, is associated with a 41% increased risk of developing lung cancer, the most common type of cancer worldwide. Conducted with data from over 100,000 participants in the United States, the research spanned from 1993 to 2018, tracking cancer diagnoses until 2009 and deaths until 2018. In the UK and US, these foods account for over 50% of the average diet, raising concerns about their public health impact. The study highlights the low nutritional quality of these products, laden with additives, sugars, and fats, and suggests that reducing their consumption could help mitigate the global burden of lung cancer. The findings reinforce earlier studies linking ultra-processed foods to conditions like type 2 diabetes, cardiovascular diseases, and premature mortality.
Although the study is observational and does not establish direct causality, researchers note that factors like industrial processing and harmful substances, such as acrolein, may contribute to the risks. The study also raises questions about the role of packaging and chemical additives in health outcomes.
- Key ultra-processed foods analyzed: processed meats, caffeinated and non-caffeinated sodas, and snacks.
- Observed impact: 1,706 new lung cancer cases over 12 years, with higher incidence among frequent consumers of ultra-processed foods.
- Additional risk factors: obesity, metabolic disorders, and cardiovascular diseases linked to these foods.
Researchers suggest that dietary changes, such as prioritizing fresh and minimally processed foods, could be an effective strategy to reduce health risks.
Risks associated with ultra-processed foods
The U.S. study, analyzing data from 101,732 participants aged 55 to 74, identified a significant correlation between ultra-processed food consumption and lung cancer. Over 12 years of follow-up, 1,473 cases of non-small cell lung cancer (NSCLC) and 233 cases of small cell lung cancer (SCLC) were diagnosed. After adjusting for factors like smoking and overall diet quality, participants consuming the most ultra-processed foods had a 41% higher chance of developing lung cancer, with even higher risks for NSCLC (37%) and SCLC (44%).
Ultra-processed foods, such as fast-food burgers, ready-made pizzas, and breakfast cereals, are characterized by long ingredient lists, including additives, preservatives, and flavor enhancers. These products undergo multiple industrial processing stages, altering their food matrix, reducing essential nutrients, and increasing potentially harmful compounds.
- Problematic compounds: substances like acrolein, found in grilled sausages and caramelized sweets, also present in cigarette smoke.
- Packaging: plastic materials may release chemicals that accumulate in the body.
- Low nutritional value: high levels of sugar, salt, and saturated fats.
- Ease of access: affordable prices and aggressive marketing make these foods prevalent in diets.
Most consumed foods in the study
Among the most common ultra-processed foods in participants’ diets were processed meats, such as sausages and deli meats, accounting for 11% of consumption, followed by caffeinated sodas (7.1%) and non-caffeinated sodas (6.9%). Other frequent items included snacks, industrial breads, ice creams, and ready-made sauces. These foods are widely available in supermarkets and fast-food chains, facilitating their integration into daily routines.
The study also noted that the convenience and enhanced flavors of these products, often designed to stimulate consumption, contribute to their popularity. However, their high caloric density and chemical additives raise concerns about long-term health effects.
Global impact of lung cancer
Lung cancer remains a leading cause of cancer-related deaths worldwide, with approximately 2.2 million new cases and 1.8 million deaths recorded in 2020, according to the World Cancer Research Fund. While smoking is the primary risk factor, the study suggests that diet, particularly the consumption of ultra-processed foods, may play a significant role in rising incidence rates.
Countries like the United States and the United Kingdom, where over half of the diet consists of these foods, face additional challenges in controlling the disease. Reducing ultra-processed food consumption, combined with public policies promoting fresh foods, could help mitigate these figures.
- Global statistics: 2.2 million new cases in 2020, with 1.8 million deaths.
- Risk factors: beyond tobacco, diets high in ultra-processed foods are emerging as a concern.
- Prevention: incorporating more vegetables, whole grains, and minimally processed foods into diets.
- Social challenge: limited access to fresh foods in low-income communities.
Strategies to reduce consumption
Experts recommend small dietary changes to reduce reliance on ultra-processed foods. Cooking at home, meal planning, and reading product labels are practical steps for healthier choices. Including whole foods, such as fruits, vegetables, and grains, can also improve dietary nutritional quality.
While the convenience of ultra-processed foods is appealing, their health costs can be significant. Educational programs and tax incentives for fresh foods could make healthier options more accessible to all.
- Cooking at home: preparing meals with fresh ingredients reduces exposure to additives.
- Reading labels: avoiding products with long lists of unfamiliar ingredients.
- Simple substitutions: swapping sodas for water or natural juices.
- Nutrition education: public campaigns can raise awareness of the risks.
Study limitations and next steps
While the findings are concerning, the study has limitations. As an observational study, it does not establish a direct cause-and-effect relationship. Additionally, dietary data was collected only once, which does not account for changes in habits over time. Smoking intensity, a critical factor, was also not fully considered.
Future research should explore how specific chemical compounds in ultra-processed foods interact with the body and whether regulatory policies, such as reducing additives or reformulating products, can lower risks.
- Limitations: lack of data on dietary changes and smoking intensity.
- Next steps: more detailed studies on additives and packaging.
- Regulation: policies to limit the use of harmful compounds in foods.
