This study highlights the increased risk of mouth, throat, and oesophageal cancer linked to ultra-processed food consumption.
The study indicates that factors beyond body fat, like food additives including emulsifiers and artificial sweeteners, may contribute to the cancer risk associated with UPFs. (Creative Commons)
There have been several studies linking ultra-processed food consumption to cancer risks in the recent past. The most recent one on the list is a study by researchers from the University of Bristol, UK, and the International Agency for Research on Cancer (IARC) that has brought to light the concerning link between the consumption of ultra-processed foods (UPFs) and a heightened risk of cancers in the upper aerodigestive tract, including areas such as the mouth, throat, and oesophagus.
This research adds a significant layer to the understanding of dietary impacts on health, indicating that a 10 percent increase in UPF consumption correlates to a 23 percent increased risk of head and neck cancers and a 24 percent increased risk of oesophageal cancer.
The research aimed at investigating whether an increase in body fat could explain the link between UPF consumption and these types of cancers. Interestingly, the study found that increased body fat accounted for only a small proportion of this association, suggesting that other factors, such as food additives and contaminants from packaging and manufacturing, might play a more significant role.
The study’s lead author, Fernanda Morales Berstein, noted that while UPFs have been linked to excess weight and increased body fat in several studies, the connection between UPF consumption and upper aerodigestive tract cancer was not significantly explained by body mass index and waist-to-hip ratio in their research.
This indicates that factors beyond body fat, like food additives including emulsifiers and artificial sweeteners, may contribute to the cancer risk associated with UPFs.
This means that eating more ultra-processed foods (like some packaged snacks and ready-made meals) is linked to a higher risk of certain cancers in the throat and oesophagus due to factors like food additives or packaging chemicals.
Dr Helen Croker, Assistant Director of Research and Policy at the World Cancer Research Fund, emphasised that this study adds to the growing evidence suggesting a link between UPFs and cancer risk.
Researchers are calling for more studies to understand these links better and recommend eating healthier foods, like fruits, vegetables, and whole grains, to lower cancer risk.
Amidst calls for regulatory actions to curb the consumption of UPFs in India, the study’s findings emphasise the urgent need for clearer food labeling and public health initiatives.
Dr Arun Gupta, Convener, Nutrition Advocacy in Public Interest (NAPi), highlights the importance of government intervention, stating that the mounting evidence linking UPFs with severe health conditions necessitates a robust public health Bill aimed at reducing the intake of these harmful foods through advertising bans and health warnings.
He tells South First, “Given the increasing flow of evidence that higher consumption of ultra-processed food products is associated with cancers and other non-communicable diseases such as diabetes, obesity, and heart diseases; it would be greatly beneficial if the Government of India and state governments come up with a public health Bill to prevent these diseases.”
Objective of such a Bill would be to curb consumption of unhealthy diets by ban on their advertising and issuing a health warning to people.
The study also suggested that factors beyond increased body fat, such as food additives and contaminants from packaging, may play a crucial role in the association between UPFs and cancer risks.
This perspective is echoed by Dr MA Raja, Senior Consultant – Medical Oncology and Director of Oncology Services at MGM Healthcare, who points out the broader implications of instant food culture.
“The convenience of instant meals comes at a hidden cost, including elevated cancer risks due to high levels of unhealthy fats, sodium, and preservatives,” Dr Raja explains to South First.
Dr Raja further elaborates on the specific dangers associated with ingredients commonly found in instant and fast foods. “Processed foods often contain harmful additives like artificial flavorings and colourings, which have been linked to DNA damage and inflammation, contributing to the development of cancerous cells,” he states.
Moreover, the high sodium content in these foods is associated with an increased risk of stomach cancer, while trans fats found in processed and fried foods can promote inflammation and cancer cell proliferation.
Interestingly, Dr Narayana Subramaniam, Senior Consultant and Director, Head and Neck Surgery and Oncology at Sparsh Hospitals, speaking to South First, calls this study a “study of interest”.
He says that the role of UPFs in causing diseases is still being understood, but this is first study to show that patients who consumed more UPFs had a higher risk of developing head and neck cancer.
“Although this study does not demonstrate that these cause cancer themselves, it is of interest because of the incidence of head and neck cancer in those with no history of tobacco or alcohol use, especially in the younger age group,” Dr Subramaniam notes.
He says that there has been speculation that this may reflect changes in diet or environment that may predispose one to head and neck cancer, and hence, studies like this that try to understand newer risk factors are important.
In light of these findings, experts stress the importance of dietary choices in cancer prevention.
“Prioritising home-cooked meals made from fresh ingredients can significantly reduce cancer risks,” Dr Raja advises, emphasising the need for public awareness and informed choices regarding instant food consumption.
Experts say that as India faces the challenge of addressing non-communicable diseases, the insights from this study serve as a critical call to action for both policymakers and the public.
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