Ultra-Processed Food Consumption Increases the Risk of Ovarian Cancer
A study using data from the UK Biobank determined that ultra-processed food consumption increases the risk of ovarian cancer significantly more than other cancers.
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- Echoing several other studies on ultra-processed food consumption, a recent study analyzed the relationship between ultra-processed and cancer risk, finding that excessive consumption was linked with a higher risk of ovarian cancer. The study looked at consumption and mortality for 34 different kinds of cancer, determining that the highest correlation was between consumption and ovarian cancer.
According to the publication, this prospective analysis of participants from the UK Biobank between 40 and 69. Participants who had completed dietary recalls between 2009 and 2012 were included. Researchers followed up with them until the end of January 2021. Data was collected on their processed food consumption through the NOVA food classification system.
Researchers initially opted to conduct this study due to the increasing availability and dominance of ready-to-eat ultra-processed foods. Confirming increased consumption, the researchers determined that, on average, 22.9% of participants’ total diet was ultra-processed food. However, individual consumption levels ranged from 9.2% to 41.4%.
Of the 197,426 participants included in this analysis, 15,921 developed cancer, and 4,009 cancer-related deaths occurred. The cancer incidence was 7% higher in participants with the highest level of ultra-processed food consumption than those with the lowest level. In addition, the probability of lung cancer, brain cancer, and diffuse B-cell lymphoma was greater by 25%, 52%, and 63%, respectively, for those with higher ultra-processed food consumption.
The data also suggested that every 10% increase in ultra-processed food consumption correlated with a 2% higher cancer incidence. While that may seem like a small percentage, for ovarian cancer, every 10% increase in ultra-processed food consumption correlated with a 19% increased cancer risk.
Concerning cancer mortality, a 10% increase in ultra-processed corresponded with a 6% increase in overall cancer mortality, a 16% increase in breast cancer mortality, and a 30% increase in ovarian cancer mortality.
Overall, researchers in the study concluded, “higher ultra-processed food consumption may be linked to an increased burden and mortality for overall and certain site-specific cancers, especially ovarian cancer in women.” Additional research must be conducted on the link between cancer and ultra-processed food consumption to better understand the mechanisms and correlation. However, until then, data has suggested reducing the consumption of ultra-processed foods to minimize risk.
