A study by researchers from the University of Bristol, UK, and IARC has linked the consumption of UPFs and a heightened risk of cancers in the upper aerodigestive tract.
It found that increased body fat accounted for only a small proportion, suggesting that food additives and contaminants from packaging and manufacturing, play a significant role.
The study’s lead author, Fernanda Morales Berstein, noted that factors beyond body fat, like food additives like emulsifiers and artificial sweeteners, may contribute to the cancer risk.
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
Dr Helen Croker, of the World Cancer Research Fund, emphasised that this study adds to the growing evidence suggesting a link between UPFs and cancer risk.
The study also suggested that factors such as food additives and contaminants from packaging, may play a crucial role in the association between UPFs and cancer risks.
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.