Ultra-Processed Foods Linked to Increased Risk of Throat and Mouth Cancer, Study Finds

A recent study published in the European Journal of Nutrition has revealed a concerning association between the consumption of ultra-processed foods (UPF) and the heightened risk of developing throat and mouth cancers. The extensive research, conducted across eleven European countries with data from 450,111 adults, found that the risk of cancer significantly spiked with the intake of just 350g of UPF daily over a ten-year period. Examples of such foods encompass fizzy drinks, sweets, biscuits, cakes, and certain types of fast food.

Even a relatively modest consumption of 350g of UPF each day was linked to a 20% higher likelihood of developing head and neck cancers, and a staggering 25% increased risk of oesophageal adenocarcinoma, a form of throat cancer. These disconcerting findings underline the potential dangers associated with the prevalent consumption of ultra-processed foods.

Furthermore, the study illuminated how UPF formed a significant part of the diet of younger, taller, and more physically active individuals. Moreover, those who did not provide insight into their physical activity and education tended to have a higher intake of UPF. Notably, participants with a lower alcohol intake and higher consumption of calories, carbohydrates, fat, and sodium were also inclined to consume greater amounts of UPF. Surprisingly, the study noted that obesity and excess weight were found to be contributing factors in only a small subset of the recorded cancer cases.

Lead researcher Fernanda Morales Berstein emphasized the importance of making dietary changes, stating, “Replacing any amount of ultra-processed foods in the diet with less processed foods may decrease the risk of upper-aerodigestive tract cancer.”