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Ultra-processed foods and cancer risk
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Orientador(es)
Resumo(s)
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.
Descrição
Funding Information: This work was supported by Cancer Research UK [Ref: C33493/A29678] and World Cancer Research Fund International [Ref: IIG_FULL_2020_033]. Publisher Copyright: © 2022, The Author(s), under exclusive licence to Springer Nature Limited.
Palavras-chave
Oncology Cancer Research SDG 3 - Good Health and Well-being