The study published in ‘Thorax’ relied on data from 101,732 participants in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Their dietary consumption was evaluated through an approved questionnaire and foods were classified according to the ‘NOVA’ system based on their degree of processing.
Participants were followed for an average of about 12 years, during which 1,706 cases of lung cancer were recorded, including 1,473 cases of non-small cell lung cancer and 233 cases of small cell lung cancer. The results showed that individuals in the highest consumption category of ‘ultra-processed foods’ were up to 41% more likely to develop lung cancer compared to the lowest consumption category. This statistical significance remained even after adjusting for other risk factors, such as diet quality and behavioral factors.
The foods monitored in the study included dairy products (such as sour cream, cream cheese, ice cream, and frozen yogurt), fried foods, bread, sweets (like biscuits, cakes, and pastries), salty snacks, breakfast cereals, instant noodles, as well as soft drinks and artificially sweetened fruit drinks, among others. The average consumption of these foods was about 2.8 servings per day per person, ranging from 0.5 servings in the lowest consumption group to 6 servings in the highest.
Researchers emphasized that the study’s results highlight the urgent need for further studies to elucidate the mechanisms of this association. There is potential to use this data in formulating preventive programs aimed at modifying dietary habits and reducing reliance on ultra-processed foods, which could help lower lung cancer rates.
