In recent years, cancer among young people in Western countries such as the United Kingdom and the United States has drawn significant attention. An American oncologist recently published an article stating that he has observed all newly diagnosed and treated cancer cases to be in individuals aged 45 or younger. This development is alarming. He noted that the lifestyle habits of young cancer patients share a commonality: they frequently consume “ultra-processed foods,” prompting him to call for changes from the government and the food industry.
North Carolina oncologist Nicholas DeVito discussed this issue in an article on the medical news website STAT News, mentioning that he has noticed a troubling trend of newly diagnosed cases of colorectal cancer, stomach cancer, pancreatic cancer, and other gastrointestinal cancers in very young patients. A colleague shared, “Every new patient I follow is under 45 years old.” The colleague added, “I have three… far too many young cancer patients.” Based on his daily observations, discussions with patients, and data analysis, DeVito believes that a significant factor contributing to cancer in the younger demographic is ultra-processed foods.
The term ultra-processed food originated from a research report by researchers at the University of Sao Paulo in Brazil in 2009, which aimed to categorize foods according to their level of processing to enhance public understanding of food processing and its health implications.
Manufactured through industrial processes with ingredients not typical in traditional cooking
The Food and Agriculture Organization of the United Nations currently classifies food into four categories: “unprocessed or minimally processed foods,” “processed foods using cooking ingredients,” “processed foods,” and “ultra-processed foods.” Of these, ultra-processed foods undergo the most extensive processing, typically manufactured through industrial processes. Ingredients like sugar, oil, fat, and salt are often combined, alongside uncommon additives such as flavor enhancers, colorings, emulsifiers, artificial sweeteners, flavors, and preservatives. Examples of ultra-processed foods include soda, potato chips, cookies, instant noodles, frozen pizza, partially prepared meals, breakfast cereals, powdered instant soups, and mass-produced breads.
Associated with over 30 health conditions
Reports indicate that nearly 75% of the food consumed by Americans is ultra-processed. DeVito noted that studies indicate a link between ultra-processed foods and more than 30 health conditions, including colon, rectal, and pancreatic cancers; these foods can also contribute to obesity and significantly elevate cancer risks, as well as lead to heart diseases, diabetes, and other metabolic disorders.
He pointed out that tobacco caused a rise in lung cancer cases from the 1920s up until the 1990s. The U.S. Food and Drug Administration implemented regulations at the end of 2009, resulting in a decrease in the smoking rate in the U.S. from 45% in the 1950s to the current 12%. Learning from history, DeVito likens todayβs ultra-processed foods to the past tobacco situation. Their consumption has surged since 2000; however, the current lack of regulation in the United States has allowed numerous products deemed “generally recognized as safe” to flood the food system with additives. He believes government and industry intervention is necessary.
Global cancer cases among young people rise by 79%
The rising incidence of cancer in younger populations is not confined to Europe and the United States. Statistics show that from 1990 to 2019, the number of young cancer patients worldwide increased by 79%, with deaths rising by 28%. In the United States, the incidence of early-onset cancer (in patients under 50 years old) ranks sixth globally, with 87 cases per 100,000 people in that age group.
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Ultra-Processed Foods: A Growing Concern for Young Cancer Patients
In recent years, in Western countries such as the United Kingdom and the United States, cancer among young people has attracted widespread attention. An American oncologist recently wrote an article saying that he found that all new cancer cases recently diagnosed and treated were in people aged 45 or younger. The situation is concerning. He pointed out that the living habits of young cancer patients have one thing in common, which is that they often eat “ultra-processed food”, and called on the government and the food industry to make changes.
North Carolina oncologist Nicholas DeVito wrote an article on the medical news website STAT News, saying that he has noticed that the new cases of colorectal cancer, stomach cancer, pancreatic cancer, and other gastrointestinal cancers recently diagnosed and treated are very young. A colleague mentioned, “Every new patient I follow up is under 45 years old.” Another colleague reiterated, “I also have three… too many young cancer patients.” Based on what he sees and hears every day, talks with patients, and analyzes data, DeVito believes that a major culprit in the younger age group with cancer may be ultra-processed food.
What Are Ultra-Processed Foods?
The term ultra-processed food first emerged from a research report by researchers at the University of Sao Paulo in Brazil in 2009. This classification system was developed to enhance public understanding of food processing and its health impacts.
Characteristics of Ultra-Processed Foods
- Produced through industrial processes.
- Contain ingredients not typically used in home cooking.
- Made with additives such as flavor enhancers, colorings, emulsifiers, artificial sweeteners, and preservatives.
Examples of ultra-processed foods include:
- Soda
- Potato chips
- Cookies
- Instant noodles
- Frozen pizza
- Partially prepared meals
- Breakfast cereals
- Powdered soups
- Commercially produced bread
Health Risks Associated with Ultra-Processed Foods
Recent findings indicate that nearly 75% of the foods Americans consume daily are ultra-processed. Dr. DeVito notes that numerous studies have found links between ultra-processed foods and more than 30 health conditions, including:
- Colorectal cancer
- Pancreatic cancer
- Obesity
- Heart disease
- Diabetes
DeVito draws parallels between the historical rise of tobacco-related lung cancer cases and the current situation with ultra-processed foods. Just as increased regulation reduced tobacco use, he advocates for similar actions against ultra-processed foods, which have proliferated in American diets since the early 2000s.
Global Trends: Rise in Young Cancer Cases
The issue of early-onset cancer is not confined to Western countries. Data show that from 1990 to 2019, the number of young cancer patients worldwide increased by 79%, with a 28% rise in cancer-related deaths among this demographic. In the United States, the incidence of early-onset cancer ranks 6th globally, with 87 cases per 100,000 people under the age of 50.
Practical Tips for Reducing Ultra-Processed Food Intake
- Cook More at Home: Preparing meals from scratch allows you to control ingredients and avoid additives found in processed foods.
- Read Labels: Look for products with fewer ingredients and avoid foods with artificial additives.
- Choose Whole Foods: Focus on fruits, vegetables, whole grains, and lean proteins as staples in your diet.
- Limit Snack Foods: Reduce consumption of chips, cookies, and sugary drinks that are often ultra-processed.
- Stay Informed: Keep up with research on food health and policies regarding food safety and regulations.
Case Studies: Impact of Dietary Habits on Cancer
Various case studies have examined the relationship between dietary habits and cancer incidence. One notable study conducted among adolescents revealed that those who consumed high quantities of ultra-processed foods had a 38% higher risk of developing certain types of cancer compared to their peers.
First-Hand Experience
Many young cancer survivors advocate for dietary changes following their experiences. Testimonials highlight how a shift towards whole foods not only supports recovery but also enhances overall well-being and reduces the risk of recurrence.
The Role of Government and Industry
DeVito emphasizes that both government and food industries should take proactive steps to regulate ultra-processed foods. By learning from historical precedents like tobacco regulation, effective measures can be implemented to protect public health.
Conclusion: A Collective Responsibility
The rising incidence of cancer among young people calls for a concerted effort from individuals, communities, governments, and industries to reassess dietary practices. By shifting towards healthier, minimally processed food options, we can potentially mitigate this alarming trend.
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