A new study published in the scientific journal Thorax revealed that the consumption of ultra-processed foods, such as soft drinks, snacks and ready meals, is associated with a 41% increase in the risk of developing lung cancer, the most common type of cancer in the world. The research, conducted based on data from more than 100,000 participants in Estados Unidos, was carried out between 1993 and 2018 and tracked cancer diagnoses until 2009 and deaths until 2018. No Reino Unido and in the US, these foods represent more than 50% of the average diet, raising concerns about their impacts on public health. The study highlights the low nutritional quality of these products, full of additives, sugars and fats, and suggests that reducing their consumption can help mitigate the global impact of lung cancer. The discovery reinforces evidence from previous studies that already associated ultra-processed foods with diseases such as type 2 diabetes, cardiovascular problems and early mortality.
Although the study is observational and does not establish direct causality, the researchers point out that factors such as industrial processing and the presence of harmful substances, such as acrolein, may contribute to the risks. The research also raises questions about the role of packaging and chemical additives in health.
- Main ultra-processed foods analyzed: processed meats, soft drinks with and without caffeine, and snacks.
- Observed impact: 1,706 new cases of lung cancer in 12 years, with a higher incidence among frequent consumers of ultra-processed foods.
- Additional risk factors: obesity, metabolic and cardiovascular diseases associated with these foods.
Researchers suggest that dietary changes, such as prioritizing fresh and minimally processed foods, may be an effective strategy for reducing health risks.
Risks associated with ultra-processed foods
The American study, which analyzed data from 101,732 participants aged between 55 and 74 years, identified a significant correlation between the consumption of ultra-processed foods and lung cancer. Durante During the 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. Após adjustments for factors such as smoking and general diet quality, participants who consumed the most ultra-processed foods were 41% more likely to develop lung cancer, with even higher risks for the NSCLC (37%) and SCLC (44%) subtypes.
Ultra-processed foods, such as fast food burgers, ready-made pizzas and breakfast cereals, are characterized by long lists of ingredients, including additives, preservatives and flavorings. Esses products go through multiple stages of industrial processing, which alters their food matrix, reducing essential nutrients and increasing the presence of potentially harmful compounds.
- Problematic compounds: substances such as acrolein, present in grilled sausages and caramelized sweets, also found in cigarette smoke.
- Packaging: plastic materials can release chemical compounds 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 predominant in diets.
Most consumed foods in the survey
Among the most common ultra-processed foods in the participants’ diet, processed meats stood out, such as sausages and sausages, which represented 11% of consumption, followed by soft drinks with caffeine (7.1%) and without caffeine (6.9%). Outros frequent items included snacks, processed breads, ice cream and ready-made sauces. Esses foods are widely available in supermarkets and fast food chains, which makes it easy to incorporate into eating routines.
The research also highlighted that the convenience and strong taste of these products, often designed to encourage consumption, contribute to their popularity. No However, the high caloric density and presence of chemical additives raise concerns about its long-term effects.
Global impact of lung cancer
Lung cancer remains one of the leading causes of cancer deaths in the world, with around 2.2 million new cases and 1.8 million deaths recorded in 2020, according to World Cancer Research Fund. Although smoking is the main risk factor for Embora, the study suggests that diet, especially the consumption of ultra-processed foods, may play a significant role in increasing incidence.
Countries like Estados Unidos and Reino Unido, where more than half of the diet is made up of these foods, face additional challenges in containing the disease. Reducing the consumption of ultra-processed foods, combined with public policies that promote fresh foods, can be a strategy to mitigate these numbers.
- Global statistics: 2.2 million new cases in 2020, with 1.8 million deaths.
- Risk factors: in addition to tobacco, diets rich in ultra-processed foods are emerging as a concern.
- Prevention: include more vegetables, whole grains and minimally processed foods in your diet.
- Social challenge: limited access to fresh food in low-income communities.
Strategies to reduce consumption
Experts recommend small dietary changes to reduce dependence on ultra-processed foods. Cozinhar At home, planning meals and reading product labels are practical steps to making healthier choices. Including whole foods, such as fruits, vegetables and grains, can also improve the nutritional quality of the diet.
Although the convenience of ultra-processed foods is attractive, the cost to health can be high. Programas educational and tax incentives for fresh foods can help make healthier options accessible to everyone.
- Cooking at home: Preparing meals with fresh ingredients reduces exposure to additives.
- Read labels: avoid products with long lists of unknown ingredients.
- Simple substitutions: swap soft drinks for water or natural juices.
- Food education: public campaigns can increase awareness of risks.
Study limitations and next steps
Although the results are alarming, the study has limitations. Por being observational, does not establish a direct cause and effect relationship. In addition, dietary data was collected only once, which does not reflect 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 reduce risks.