Ultra-processed foods have been widely available worldwide since they offer convenient, savory, and satisfying food. However, they have been linked to various health issues since they include food additives specifically designed to extend their shelf life. A recent study indicates that consuming foods that are highly processed may also increase the risk of developing head and neck cancer. Here's the reason why.
The price of ultra-processed foods is typically lower than that of fresh food. They also have a longer shelf life, and some may be more appealing because of the high amount of sugar they contain. As mentioned, almost 90% of the energy we receive from additional sugars comes from ultra-processed foods. The consumption of sugar causes the production of dopamine, which in turn provides us with a satisfying sensation. It also contains sufficient amounts of sugar to exceed the daily recommended intake. On the other hand, due to their alleged negative health impacts, ultra-processed foods are prohibited in more than one hundred countries.
Recently, there has been growing interest in the correlation between industrial food processing and the root cause of diseases. These products are often consumed in high amounts due to their ready-to-eat nature and low cost. However, a recent student discovered that the consumption of ultra-processed foods may result in an increased risk of developing cancer.
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On Tuesday, Nov. 21, the European Journal of Nutrition published diet and lifestyle data, including questions on ultra-processed food consumption. The study was conducted on 450,111 adults participating in the European Prospective Investigation into Cancer and Nutrition, also known as EPIC. The Centers for Disease Control and Prevention in the United States of America have identified being overweight or obese as a high risk factor for acquiring at least 13 different types of cancer, such as cancer of the esophagus. According to the opinions of several experts, ultra-processed meals are frequently high in calories and are thought to be a contributor to obesity.
Researchers found that higher body fat contributed to only a portion of the statistical link between ultra-processed food and malignancies of the upper digestive tract over 14 years. In addition, the study revealed that a higher waist-to-hip ratio accounted for only 5% of the 23% higher likelihood for head and neck cancer. A rise in body mass index, often known as BMI, was reportedly responsible for 13% of the 24% greater risk for esophageal cancer. In comparison, the waist-to-hip ratio was responsible for 15% of the danger.
The authors speculated that potentially contributing factors to the association between ultra-processed food and cancer or other diseases are food packaging ingredients like emulsifiers, preservatives, artificial sweeteners, and pollutants. Thus, the co-author of the study, Dr. George Davey Smith, who is a professor of clinical epidemiology at the University of Bristol in the United Kingdom, claimed that although ultra-processed foods are unquestionably linked to a lot of adverse health effects, it is not yet known whether they are the real reason of these effects or if other factors, such as general health-related behaviors and socioeconomic position, have to account for the connection between them.
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