Consumption Of Highly Processed Foods Has Been Linked To An Increased Cancer Risk

Consumption Of Highly Processed Foods Has Been Linked To An Increased Cancer Risk

Concerns about our regular consumption of food and beverages have been validated by a growing number of recent studies, which come at a time when growing numbers of rumors and speculations about mysterious components and potentially harmful additions to the foods we eat every day are fueling those fears.

Even though it is generally known that consuming an excessive amount of highly processed foods may be harmful, many individuals in the United States continue to consume diets that are heavy in these items, which often have a low nutritional value.

Foods that are considered to be ultra-processed have undergone a great deal of manufacturing and include a great deal of additives, artificial flavors, colors, sweeteners, and preservatives. The flavor, texture, and look of natural substances are fundamentally altered by the processing of these components. They range from ready-to-eat meals and frozen pizzas to hot dogs and drinks, including anything from morning cereals and flavored yogurts to frozen pizzas and ready-made dinners.

There is additional processing done to other kinds of food, but to a lesser degree. Cheese, salted peanut butter, and spaghetti sauce are all examples of foods that go through some processing, but far less than other foods.

Several forms of cancer, including colon, ovarian, and breast cancer, have been associated in studies to ultra-processed meals. These foods have also been connected to heart disease, obesity, high blood pressure, and type 2 diabetes. Although it might be difficult to establish a cause and effect link, research demonstrates unequivocally that overly processed foods are strongly associated with ill health. It is not apparent if the nutritional inadequacies that are associated with these meals are the driving force or whether the presence of the additional chemicals is the driving cause.

According to the findings of recent research conducted by Imperial College London, consuming ultra-processed meals may raise one’s likelihood of acquiring many types of cancer, most notably ovarian and brain malignancies.

These foods are also linked to an increased chance of dying from cancer, and more specifically from breast and ovarian cancers. Ovarian cancer is the fifth most common cause of death from cancer in women. Breast cancer is the second leading cause of cancer deaths in women. According to projections provided by the American Cancer Society, the respective illnesses will be responsible for the deaths of 43,700 and 13,270 persons in 2018.

Although the research cannot establish a cause-and-effect relationship, other data suggests that limiting the amount of highly processed foods in our diet might have significant positive effects on our health. Additional study is required to verify these results and establish the most effective public health methods for reducing the pervasive prevalence of ultra-processed foods in our diets as well as the associated health risks.

The research, which was conducted in the United Kingdom and published online by The Lancet, looked at the eating habits of over 200,000 middle-aged people over the course of ten years. A person’s chance of acquiring cancer went up by 2% for every 10% increase in the amount of ultra-processed foods that they consumed in their diet. The possibility of having ovarian cancer increased by 19% as a result of this.

Even after taking into account variables such as smoking history, level of physical activity, and body mass index, the researchers found that the link between ultra-processed foods and cancer was remained statistically significant.

It is not fully known how these foods contribute to the risk of cancer, although some studies have shown that a component may be the addition of cancer-causing substances to the foods or the creation of cancer-causing compounds during the production process.

One piece of research established a connection between the industrial chemical acrylamide, which is produced when temperatures in the kitchen reach a certain threshold, and ovarian cancer. Persons who consumed a lot of ultra-processed meals were found to have a greater chance of dying prematurely by 19% and of dying from heart disease by 32%, according to the findings of another research, in comparison to people who consumed just a little amount of ultra-processed foods.

The researchers from Imperial College London said that there is a need for industrial improvements, including better labeling and packaging, which would assist customers in making decisions that are more beneficial to their health. They also demanded an increase in the availability of fresh and nutritious food alternatives.

Why do people consume processed food?

Nearly sixty percent of the calories that grownups in the United States take in come from foods that are very processed. Why is it that individuals so often go for highly processed foods rather than those that are healthier?

The experts point to a number of different contributing elements. These meals are often more handy and less costly than those that are healthy for you. Additionally, the production process helps to hone the flavor to perfection.

Consumers are likely to be perplexed by the fact that many highly processed meals are being actively advertised as healthier alternatives. Even these ostensibly nutritious ultra-processed food items have greater levels of salt, fat, and sugar than natural foods, not to mention the presence of artificial additives in their composition.

Households with lower incomes are especially susceptible to the dangers posed by these inexpensive and dangerous ultra-processed meals. Meals that are freshly cooked and involve little processing should be subsidized so that everyone has access to alternatives that are healthful, nutritious, and within their financial means.


Types of food

People are able to differentiate between meals that have had minimum processing and those that have undergone extreme preparation by using the NOVA categorization system. It classifies foods into one of four categories, namely unprocessed, processed culinary ingredients, processed, and ultra-processed, and it was developed by an international panel of food experts and researchers.

Vegetables, cereals, legumes, fruits, nuts, meats, shellfish, herbs, spices, garlic, eggs, and milk are examples of foods that have not been processed at all or have only done so lightly. These foods should make up the bulk of a person’s daily intake of nutrients.

The extraction of processed culinary ingredients might include pressing, refining, grinding, or milling the raw material. They are normally not consumed on their own but rather are used in the preparation of dishes that have undergone minimum processing. Some examples of this would include oils extracted from plants, seeds, and nuts, as well as flour and pasta made from grains that have been unprocessed.

Oil, sugar, and salt are often added to meals in order to turn them into processed foods. They are often sold in packed form. Bread, cheese, tofu and beans are some examples of such foods. These meals often only have between two and three different components.

Foods are considered to be ultra-processed when they have been subjected to various manufacturing procedures such as extrusion, molding, and grinding. They include a wide variety of additional components. To provide some examples, there are sweetened morning cereals, hot dogs, chips, and boxed soups. Soft drinks,  chocolate, and ice cream are all included in this category.


Anna is an avid blogger with an educational background in medicine and mental health. She is a generalist with many other interests including nutrition, women's health, astronomy and photography. In her free time from work and writing, Anna enjoys nature walks, reading, and listening to jazz and classical music.

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