Minimally processed foods linked to lower risk of obesity-related cancers
A new long-term study from Spain has found that higher consumption of unprocessed or minimally processed foods is associated with a lower risk of obesity-related cancers. The findings, published from the ongoing Seguimiento Universidad de Navarra project, followed 17,756 university-educated participants over a median period of 14 years.
Researchers assessed participants’ diets using a validated food frequency questionnaire and classified foods according to the NOVA system, which categorizes foods based on their level of processing. Participants were grouped into tertiles based on their percentage of energy intake from unprocessed or minimally processed foods and ultra-processed foods at baseline.
Over the follow-up period, 263 confirmed cases of obesity-related cancers were identified, including breast, colorectal and pancreatic cancers, Participants in the highest tertile of unprocessed or minimally processed foods consumption had a 30% lower risk of developing obesity-related cancers compared to those in the lowest tertile. This association remained consistent even when dietary data from 10 years into the study was considered.
No significant association was found between ultra-processed foods consumption and cancer risk.
“These results support the importance of food policies encouraging the consumption of [unprocessed or minimally processed foods] for cancer prevention,” according to the study.
The study highlights the potential role of diet quality — particularly food processing level — in cancer prevention, though researchers also noted limitations of the NOVA system, including possible subjectivity in food classification.
Read more: ScienceDirect
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