The staff of the charitable foundation “Inna” continue their explanatory work in order to prevent cancer! And we repeat once again – very often the products that we consume every day, bring profit only to those who sell them! And the ultra-processed foods that litter the store shelves and that we eat can lead to big problems!
First, let’s understand what UPF products are. They are ultra-processed foods made with a special heat treatment technique. This processing is done with cheap ingredients using chemical additives that enhance flavor and aroma, increase shelf life, emulators, dyes. They contain large amounts of sugar, salt, starch, fats. These include: fast food, chips, frozen dinners, carbonated sweet water, processed meats, cheeses, buns, cakes and cookies.
Researchers from the University of Bristol (UK) and the French division of the International Agency for Research on Cancer examined the association between the consumption of ultra-processed foods (UPF) and head (mouth, nasopharynx, etc.), neck (HNC) and digestive (OAC) cancers using data from the European Prospective Investigation into Cancer and Nutrition (EPIC). During the study, data from 450,111 EPIC participants (of which 70, 8% were women) were examined.Researchers used Cox regression to examine the association between consumption of UPF foods and the risk of developing HNC and OAC.
The foods consumed by the study participants were categorized by level of processing, with the researchers also examining the potential benefits of replacing ultra-processed foods with minimally processed or unprocessed alternatives.
The findings strongly suggest a large association between the consumption of ultra-processed foods and an increased risk of head, neck and digestive cancers! The findings of the study are published in the European Journal of Nutrition.
As it turned out, increased consumption of ultra-processed foods corresponded to a 9% increase in mortality from circulatory diseases and a 12% increase in mortality from digestive diseases. And as much as 23% increased the risk of death from Parkinson’s disease.
In turn, replacing just 10% of UPF foods in the diet with minimally processed or unprocessed foods can reduce the risk of cancer mortality by 6-9%!
The results of this study once again prove that the nature of nutrition strongly affects human health and with certain features of the diet can be one of the risk factors for cancer.
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