How consuming ultra-processed food can lead to cancer – Firstpost

Ultra-processed foods sneak into almost every corner of our diets, from breakfast cereals and ready-to-eat snacks to instant noodles and frozen dinners. While they may offer convenience and irresistible flavours, their hidden risks are now coming under serious scrutiny.

A recent study, published in the journal Gut, has drawn a concerning link between ultra-processed foods (UPFs) and an increased risk of colon cancer. This adds to growing evidence that these foods, while easy to access, could be far more harmful than we realise.

Cancer is like a “chronic wound that won’t heal” and a daily diet of ultra-processed foods can make it harder for the body to fight off tumours, explained Dr. Timothy Yeatman, a professor of surgery at the University of South Florida and senior author of the study, in a press release.

But what exactly are ultra-processed foods, and how might they contribute to cancer risk? Here’s a closer look.

What are ultra-processed foods?

Ultra-processed foods (UPFs) are industrially manufactured products made from a combination of refined ingredients and additives.

They are designed to be hyper-palatable, convenient, and have a long shelf life. Unlike minimally processed foods, UPFs are made mostly from substances extracted from foods, such as fats, starches, added sugars, and unhealthy fats, rather than the whole food itself.

They undergo extensive alterations and typically contain artificial substances like emulsifiers, preservatives, colourants, and sweeteners. As a result, UPFs tend to be calorie-dense but low in essential nutrients and fibre, making them nutritionally poor despite their appealing taste.

Examples of these foods are frozen meals, soft drinks, hot dogs and cold cuts, fast food, packaged cookies, cakes, and salty snacks.

According to a study published in The British Medical Journal, UPFs are the main source (nearly 58 per cent) of calories eaten in the US and contribute almost 90 per cent of the added sugars in the average American diet.

How are UPFs linked to cancer?

A recent study has uncovered a troubling connection between ultra-processed foods (UPFs) and an increased risk of colon cancer.

A team from the University of South Florida and Tampa General Hospital Cancer Institute analysed tumour samples from over 100 patients, searching for bioactive lipids—molecules that influence inflammation in the body.

The findings showed that tumours contained a significantly higher proportion than the healthy tissues of the inflammation-causing lipids, that are linked to highly processed foods.

Dr. Ganesh Halade, co-author of the study, explained, “If the molecules are coming from processed food products, they directly imbalance the immune system and drive chronic inflammation.” This imbalance can undermine the body’s natural ability to resolve inflammation, typically supported by healthy fats from foods like avocados.

Moreover, the research also found that the tumours lacked molecules associated with healing and inflammation reduction, such as those found in fish and walnuts.

“If your body is living off . . . ultra-processed foods, its ability to heal that wound decreases due to the inflammation and suppression of the immune system that ultimately allows the cancer to grow,” Yeatman was quoted by The Financial Times as saying.

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This study adds to mounting evidence linking UPFs to a variety of health issues, including colon cancer, which has been on the rise, especially among younger adults in the US.

Colorectal cancer remains the third most common cancer worldwide, with 1.9 million new cases and 900,000 deaths in 2022, according to the World Health Organization’s Global Cancer Observatory. Rates have been steadily climbing by 1-2 per cent per year among those under 55 since the mid-1990s, as per the American Cancer Society.

So, perhaps it’s time to ditch that packet of chips and opt for a healthier, more balanced meal.

With input from agencies