Consumption of Ultra-Processed Foods Tied to Elevated Risk of Mouth Cancers

A recent study led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC) reveals a concerning association between higher consumption of ultra-processed foods (UPFs) and an elevated risk of developing cancers in the mouth, throat, and oesophagus.

Alarming Statistics

The study’s findings indicate that a 10% increase in UPF consumption is correlated with a 23% higher risk of head and neck cancer and a 24% higher risk of oesophageal adenocarcinoma. These results underscore the potential health implications of diets rich in ultra-processed foods.

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While it’s known that UPFs are often linked to excess weight and increased body fat, the study’s lead author, Fernanda Morales-Berstein, notes that body mass index and waist-to-hip ratio only explain a small portion of the statistical association with the risk of these cancers.

The Convenience Dilemma

UPFs are favoured for their taste, convenience, and affordability, encouraging the consumption of large portions and excessive calorie intake. However, the study suggests that the link to upper-aerodigestive tract cancers goes beyond the expected influence of body weight.

The researchers propose alternative explanations for this unsettling connection. Additives like emulsifiers and artificial sweeteners, previously associated with disease risk, are considered potential culprits. Moreover, contaminants originating from food packaging and the manufacturing process are also suggested as contributors to this link.

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Caution in Interpretation

Despite the compelling findings, the study’s authors exercise caution in interpreting their results. They acknowledge the potential influence of biases in the link between UPF consumption and upper-aerodigestive tract cancers. 

This calls for continued research to better understand the nuanced relationship between dietary habits and the risk of developing these specific cancers.