More Fast Food, Higher Risk of Lung Cancer: Scientists Sound the Alarm

New research published in the journal Thorax suggests that a diet high in ultra-processed foods may be associated with a significantly higher risk of lung cancer. An analysis of data from over 100,000 people showed that those who consumed the most UPFs had a 41% higher risk of being diagnosed with lung cancer than those who ate the least.

Ultra-processed foods (UPF) are products made using numerous technological processes, containing a long list of additives, preservatives, and artificial flavors, and are ready-to-eat or require only heating. This category includes sweetened beverages, cold cuts, ready-made sauces, instant meals, ice cream, fast food, sweets, margarine, and breakfast cereals.

While they are convenient, cheap and readily available, experts have been warning for years that excess UPF in the diet can lead to obesity, heart disease, type 2 diabetes and now – as a new study suggests – lung cancer.

The study authors used data from the large US-based PLCO (Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial), which included more than 155,000 people aged 55–74. Of these, 101,732 participants (average age 62) were analyzed. They completed a detailed questionnaire about their dietary habits before the study began.

Participants were followed for an average of 12 years—until the end of 2009 for cancers and until 2018 for deaths. During this time, 1,706 cases of lung cancer were diagnosed—the majority (86%) of which were non-small cell lung cancer (NSCLC).

Data analysis revealed a clear association between high consumption of ultra-processed foods and lung cancer risk. People who consumed the most UPF had:

– 41% higher overall risk of lung cancer, – 37% higher risk of non-small cell lung cancer , – 44% higher risk of small cell lung cancer – compared to people who consume the least of such products.

The results took into account the influence of factors such as smoking, age and overall diet quality.

In the study, the average daily UPF intake was approximately three servings. The most frequently chosen products were: – processed meats (11% of total UPF intake), – diet or caffeinated drinks (over 7%),

– decaffeinated drinks (almost 7%).

The authors emphasize that these foods have low nutritional value while containing large amounts of sugar, salt, saturated fat, and technological additives. They also point to toxic substances produced during processing, such as acrolein , present in grilled sausages and also a component of cigarette smoke.

Although the study is observational in nature and cannot draw clear cause-and-effect conclusions, the researchers emphasize the importance of the results. Limitations include the lack of data on smoking intensity, the single collection of dietary data, and the relatively small number of cancers compared to the sample size.

Still, researchers suggest that consuming high amounts of UPF may crowd out healthier foods like vegetables, fruits, and whole grains, which help protect against cancer.

Experts emphasize that further research is needed in different populations and countries to confirm these findings and assess the potential causal relationship. If proven, reducing UPF consumption could significantly impact the global incidence of lung cancer.

For now, it's worth remembering that daily dietary choices matter. A diet based on minimally processed foods can help not only maintain metabolic health but also—as it turns out—help prevent cancer.