New Study Uncovers Potential Risk of Oesophageal Adenocarcinoma and Head and Neck Cancer Associated with Ultra-Processed Foods Consumption
A recent study published in the European Journal of Nutrition has revealed new findings about the potential risks associated with the consumption of ultra-processed foods (UPFs). The study, which was conducted as part of the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, focused on the risk of oesophageal adenocarcinoma (OAC) and head and neck cancer (HNC) posed by UPF consumption.
The study highlighted the growing attention surrounding the link between industrial food processing and disease aetiology. UPFs, which are manufactured using various additives and ingredients not typically found in home-cooked meals, have been associated with an increased risk of cancer. Examples of UPFs include ready-to-eat packaged snacks, soft drinks, and frozen dishes.
The researchers found a positive association between UPF consumption and the risk of OAC and HNC within the EPIC cohort. The study also revealed a connection between UPF consumption and higher adiposity, which is a known risk factor for OAC. Additionally, the body mass index (BMI) was found to be positively associated with HNC risk in non-smokers.
The study, which included 450,111 EPIC participants, utilized Cox regressions to explore the correlations between UPF consumption and the risk of HNC and OAC. The findings showed that consumption of UPFs was indeed associated with a higher risk of both OAC and HNC, with males exhibiting a stronger positive correlation compared to females.
Despite the documented associations, the study also acknowledged certain limitations. These included potential biases due to factors such as measurement error, residual confounding, and limitations in follow-up data on BMI and waist-to-hip ratio (WHR). However, the study emphasized the need for further research to replicate and validate the findings in other settings.
In conclusion, the study shed light on the potential risks associated with UPF consumption, particularly in relation to OAC and HNC. While the findings provide valuable insights, additional research is needed to fully understand the mechanisms and implications of these associations.
The study, titled “Ultra-processed foods, adiposity and risk of head and neck cancer and oesophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study: a mediation analysis,” is available in the European Journal of Nutrition.