Patients with the highest intake of ultra-processed foods had a 41% greater risk of developing lung cancer compared with those consuming the least, according to a recent study.
In a population-based cohort study researchers examined the relationship between ultra-processed food (UPF) consumption and the risk of lung cancer. The study utilized data from the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial, with dietary intake assessed through a validated diet history questionnaire. Foods were categorized based on the NOVA classification system according to their level of industrial processing.
The analysis, led by Kanran Wang of the Radiation Oncology Center, Chongqing Cancer Hospital, Chongqing, China, and colleagues, included 101,732 participants with a mean age of 62.5 years and an average follow-up of 12.2 years. During the follow-up period, 1,706 participants developed lung cancer, including 1,473 cases of non-small cell lung cancer (NSCLC) and 233 cases of small cell lung cancer (SCLC). Participants in the highest quartile of energy-adjusted UPF consumption experienced a 41% greater risk of developing lung cancer compared with those in the lowest quartile. Specifically, the risk increased by 37% for NSCLC and 44% for SCLC among those with the highest UPF intake.
A non-linear dose–response pattern was observed for total lung cancer and NSCLC, while the association with SCLC followed a linear pattern. The associations remained statistically significant after adjustment for a wide range of confounding variables, including smoking status, body mass index (BMI), physical activity, and dietary quality. Subgroup analyses showed consistent results across strata defined by age, sex, BMI, smoking history, and follow-up duration.
The primary dietary sources of UPF in this cohort included lunch meats, soft drinks, and white bread. Even after adjusting for total energy intake and BMI, the association between higher UPF consumption and lung cancer risk persisted. The researchers concluded that excessive intake of UPF may contribute to increased lung cancer risk independent of traditional risk factors. These findings highlight the importance of dietary patterns in cancer prevention and support the potential public health benefit of reducing UPF consumption in efforts to lower lung cancer incidence.
The researchers reported no competing interests.
Source: Thorax
