In France, as in other developed countries, processed and ultra-processed foods occupy a growing share of the daily plate. Already targeted in the French study NutriNet-Santé for their deleterious effects on health, these foods are once once more singled out by a new study published in the scientific journal The Lancet Planetary Health, this time for their link with various cancers. Explanations.
Processed and ultra-processed foods and the risk of cancer
Ultra-processed foods, prepared by the food industry, have undergone various transformation processes, which sometimes have profoundly modified nutrients, and contain a number of food additives. Transformations and additions that are not without impact on health, according to various studies. In a new study, researchers posed the hypothesis of a link between ultra-processed foods and the development of certain cancers.
The researchers used data from the large EPIC cohort study (European Prospective Investigation into Cancer and Nutrition), involving 450,111 participants (70.8% women) recruited between March 18, 1991 and July 2, 2001 in ten European countries. Their diet was evaluated and analyzed through dietary questionnaires. Cancer risk was assessed for 25 anatomical sites of potential malignant tumor development.
Fewer processed foods lower risk of several cancers
The data analyzed reveals that substituting 10% of processed foods with an equal amount of unprocessed or minimally processed foods was associated with a significant reduction in overall cancer risk. This link remained significant following adjusting the data on different parameters capable of influencing the risk of cancer:
- sex;
- Smoking;
- Education;
- Physical activity ;
- The size ;
- Diabetes.
Replacing 10% of industrial foods with healthier foods was more specifically associated with a decrease in certain types of cancer:
Cook food to protect yourself from cancer!
By replacing 10% of the ultra-processed foods on participants’ plates with minimally processed foods, the risk of head and neck cancer, colon cancer and liver cancer was also reduced. These effects were retained following adjusting data on:
- The body mass index (BMI);
- Alcohol consumption ;
- The quantity and quality of food.
The consumption of processed and ultra-processed foods would therefore be at the origin of an increased risk of various cancers. This effect might be linked to the more frequent overweight among heavy consumers of processed foods, the low nutritional value of foods or even the presence of food additives. Reducing the share of processed foods on our plate would thus contribute to reducing cardiovascular and metabolic diseases, mental health problems, cancers and therefore mortality. Better to cook your own meals to stay healthy!
Estelle B., Doctor of Pharmacy
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