High intake of ultraprocessed foods linked to increased lung cancer risk
A large U.S.-based cohort study published in BMJ Journals found a significant association between high consumption of ultraprocessed foods and an increased risk of lung cancer, including both non-small cell lung cancer and small cell lung cancer.
Drawing from the prostate, lung, colorectal and ovarian cancer screening trial, researchers followed over 101,000 adults for an average of 12.2 years. Participants completed detailed dietary questionnaires, and their food intake was classified using the NOVA system, which categorizes foods based on the degree of industrial processing.
During the follow-up period, 1,706 participants developed lung cancer: 1,473 with non-small cell lung cancer and 233 with small cell lung cancer. After adjusting for potential confounders such as smoking status, age and overall diet quality, individuals in the highest quartile of ultraprocessed foods consumption had a 41% higher risk of lung cancer compared to those in the lowest quartile. The risk was similarly elevated for non-small cell lung cancer and small cell lung cancer, according to the study.
The study concluded that higher consumption of ultraprocessed foods is associated with an increased risk of lung cancer, even after accounting for a wide range of lifestyle and health factors. Though causality cannot be confirmed, the findings add to growing evidence linking ultraprocessed foods to various chronic diseases, including obesity, hypertension and cancer.
Researchers suggest that reducing ultraprocessed food intake could be a meaningful strategy to lower the global burden of lung cancer. However, they cautioned that further studies in diverse populations are needed to confirm the findings and explore underlying biological mechanisms.
Read more: BMJ Journals Thorax
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