Eating processed foods increases the risk of cancer. This is shown by the largest and most complete study carried out to date on the relationship between cancer and defendants, which has included more than 450,000 people from nine European countries. The work shows that replacing 10% of the intake of processed products with others that are not reduces the risk of suffering any type of cancer. According to the researchers, with the current cancer incidence data in Spain, “this would mean avoiding, annually, between 11,000 and 14,000 cases.”
The study is published in The Lancet Local Health and has been led by the International Agency for Research on Cancer of the World Health Organization (WHO). Dr. Antonio Agudo, from the Bellvitge Biomedical Research Institute (IdiBell) and the Catalan Institute of Oncology (ICO) have participated.
The work has analyzed the relationship of diet with 25 types of cancers and has used data from the European Prospective Study on Cancer and Nutrition (EPIC) cohort.
Given these results, Dr. Antonio Agudo, head of the IdiBell and ICO Nutrition and Cancer research group, indicates that, with the current cancer incidence data in Spain, “this would mean avoiding, annually, between 11,000 and 14,000 cases “.
Dr. Agudo also points out that the tumors that “would benefit the most from this protective effect would be those of the digestive tract and breast cancer”, in statements collected by IdiBell.
The research team has considered as processed foods relatively simple products made with the addition of culinary ingredients. Examples are canned vegetables, fruits and legumes; salted or sugared nuts; canned fish and alcoholic beverages produced by fermentation.
Ultra-processed foods have been considered those that are made from formulations of industrial ingredients that are not used in domestic culinary preparations, such as processed meats such as sausages; carbonated soft drinks and energy drinks; packaged breads and pastas or prepared dishes.
The researchers point out that the relationship between ultra-processed foods and cancer risk may be due to the strong association of this food with obesity, a known risk factor, and exposure to pollutants, additives and other substances. However, it is not yet possible to identify the specific causes responsible for the observed effect.
Study participants provided detailed information on daily food and drink consumption, which was assessed and rated according to an international standard scale. On average, processed and ultra-processed foods represented 27% of the daily intake of study participants, but provided more than 50% of calories. The participants who showed a higher consumption of processed foods responded to profiles that were younger, taller, with less higher education and more physically active.
