Ultraprocessed Foods and the Rising Health Concern
A recent study has raised new concerns about the health risks of ultraprocessed foods, revealing a potential connection between their consumption and an increased risk of lung cancer. While these foods have long been associated with heart disease, diabetes, and obesity, researchers now suggest that lung cancer could also be added to the list.
According to the Food and Agriculture Organization of the United Nations, ultraprocessed foods contain ingredients that are rarely used in home cooking and rely on chemical additives to enhance flavor, texture, and shelf life. Common examples include sodas, chips, processed meats, packaged soups, and frozen snacks like chicken nuggets. These products often contain preservatives, artificial colorings, emulsifiers, and modified fats or sugars that make them appealing but nutritionally poor.
The study, published in the journal Thorax, analyzed data from over 100,000 participants using the National Health and Nutrition Examination Survey. Researchers compared individuals’ dietary habits with their medical records and found that people who consumed the most ultraprocessed foods were 41% more likely to develop lung cancer than those who ate the least. On average, participants consumed nearly three servings of such foods daily, with soft drinks and processed meats being the most common choices.
Researchers believe industrial food processing alters the natural structure of foods, affecting nutrient absorption and producing harmful compounds. They highlighted acrolein — a toxic chemical released from burning tobacco, plastics, and even cooking oils at high temperatures — as a potential carcinogen. Additionally, packaging materials may release chemicals that further increase health risks.
Although the study’s design was observational, meaning it cannot prove causation, experts consider its findings significant. Dr. David Katz, a specialist in preventive medicine, said the results provide strong evidence that ultraprocessed foods may play a role in lung cancer development, even among non-smokers.
How Diet Quality Influences Cancer Risk
Lung cancer remains one of the most common cancers worldwide, with an estimated 2.4 million new cases reported in 2022. While smoking continues to be the leading cause, the study suggests that diet could be another contributing factor. Dr. Fang Fang Zhang from Tufts University cautioned that while researchers adjusted for smoking, the adjustment may not have fully accounted for differences in smoking intensity or duration. Still, the association between ultraprocessed foods and lung cancer appeared even stronger among individuals who never smoked.
Experts believe the link could stem from poor diet quality and inflammation. Diets high in processed foods are typically rich in saturated fats, refined sugars, and salt — all of which can trigger chronic inflammation and weaken the immune system. This combination may allow cancer cells to grow more easily. Additionally, these foods often lack essential nutrients like omega-3 fatty acids, which are important for reducing inflammation but are typically removed during food processing to extend shelf life.
Additives, contaminants formed during high-temperature cooking, and chemicals from packaging materials may also play a role, though these mechanisms remain unclear and require further research.
Ultimately, experts agree that minimizing ultraprocessed foods and focusing on whole, natural foods is key to reducing health risks. Dr. Zhang recommends avoiding products with long ingredient lists full of artificial additives. Instead, people should prioritize fruits, vegetables, whole grains, nuts, seeds, and legumes. Dr. Katz added that transitioning away from processed foods can take time, but once the palate adjusts, people often find whole foods more satisfying. Over time, this shift not only supports better nutrition but may also lower the risk of serious diseases such as lung cancer.
