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Ultra-processed foods and cancer risk: from global food systems to individual exposures and mechanisms

British Journal of Cancer volume 127, pages 14–20 (2022)Cite this article

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Abstract

Ultra-processed foods (UPFs) have become increasingly dominant globally, contributing to as much as 60% of total daily energy intake in some settings. Epidemiological evidence suggests this worldwide shift in food processing may partly be responsible for the global obesity epidemic and chronic disease burden. However, prospective studies examining the association between UPF consumption and cancer outcomes are limited. Available evidence suggests that UPFs may increase cancer risk via their obesogenic properties as well as through exposure to potentially carcinogenic compounds such as certain food additives and neoformed processing contaminants. We identify priority areas for future research and policy implications, including improved understanding of the potential dual harms of UPFs on the environment and cancer risk. The prevention of cancers related to the consumption of UPFs could be tackled using different strategies, including behaviour change interventions among consumers as well as bolder public health policies needed to improve food environments.

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Funding

This work was supported by Cancer Research UK [Ref: C33493/A29678] and World Cancer Research Fund International [Ref: IIG_FULL_2020_033].

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  1. These authors contributed equally: Nathalie Kliemann, Aline Al Nahas.

Authors and Affiliations

  1. Nutrition and Metabolism Branch, International Agency for Research on Cancer/World Health Organization, Lyon, France

    Nathalie Kliemann, Aline Al Nahas, Marc J. Gunter & Inge Huybrechts

  2. Public Health Policy Evaluation Unit, School of Public Health, Imperial College London, London, UK

    Eszter P. Vamos & Christopher Millett

  3. Sorbonne Paris Nord University, INSERM U1153, INRAE U1125, CNAM, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center, University of Paris (CRESS), Bobigny, France

    Mathilde Touvier & Emmanuelle Kesse-Guyot

  4. National School of Public Health, NOVA University, Lisbon, Portugal

    Christopher Millett

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NK, AAN and IH conceived the content of the paper and wrote the paper. EPV, MT, EKG, MJG and CM critically reviewed it.

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Kliemann, N., Al Nahas, A., Vamos, E.P. et al. Ultra-processed foods and cancer risk: from global food systems to individual exposures and mechanisms. Br J Cancer 127, 14–20 (2022). https://doi.org/10.1038/s41416-022-01749-y

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