Higher consumption of ultra-processed foods may be linked to an increased risk of developing and dying from cancer, a new study suggests. Researchers from Imperial College London’s School of Public Health have produced the most comprehensive assessment to date of the association between ultra-pro
A new research study from Imperial College London suggests a possible connection between higher consumption of ultra-processed foods and an increased risk of both developing and dying from cancer.
The study found that higher consumption of ultra-processed foods was associated with a greater risk of developing cancer overall, specifically with ovarian and brain cancers. It was also associated with an increased risk of dying from cancer, most notably with ovarian and breast cancers. , in collaboration with researchers from the International Agency for Research on Cancer , University of São Paulo, and NOVA University Lisbon.
“Although our study cannot prove causation, other available evidence shows that reducing ultra-processed foods in our diet could provide important health benefits. Further research is needed to confirm these findings and understand the best public health strategies to reduce the widespread presence and harms of ultra-processed foods in our diet.”
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