Study Links Ultra-Processed Food Intake to Higher Lung Cancer Risk

Study Links Ultra-Processed Food Intake to Higher Lung Cancer Risk
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A new study published in Thorax and reported by Medical News Today has found a potential link between high consumption of ultra-processed foods (UPFs) and an increased risk of lung cancer. Researchers analyzed dietary data from over 100,000 participants in the U.S.-based Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial.

Participants had an average age of 62.5 years and were followed for a mean of 12.2 years. Those in the highest quartile of UPF consumption—averaging six servings daily—had a higher incidence of lung cancer compared to those in the lowest quartile.

The study observed 1,706 lung cancer cases, most of which were non-small cell lung cancer. Researchers noted that individuals with higher UPF intake also consumed fewer whole foods like fruits and vegetables. Experts cautioned against drawing firm conclusions.

Dr. Nilesh Vora, a cancer specialist not involved in the study, called for more research, while Cancer Research UK’s Katrina Brown emphasized the need for better controls for smoking and occupational exposure.

Although the study is observational, it adds to growing evidence suggesting health risks linked to UPFs. Health experts recommend reducing UPF consumption as part of a balanced diet to lower risks of various chronic diseases.