I've been meaning to say this for ages: categorising foods as "ultra processed" has always sounded a bit vague, almost a tad faddish (like "high protein" appearing on every third item in the supermarket). But perhaps I'm wrong, and there is some clear definition somewhere?
Even if there is, I have this suspicion that it's too broad to be useful. I mean, shouldn't they be looking more carefully at what makes it "ultraprocessed" that could be the core of the problem? Preservatives or other chemicals that feature prominently in such foods to ensure their longer shelf life, for example?
Anyway, such thoughts are prompted by this article in the Guardian, pointing the finger at ultra processed food for the rise in younger people getting colon cancer:
One factor keeps emerging as a major culprit: ultra-processed foods, with a 2025 review in Nature Reviews Endocrinology highlighting the links. These foods, roughly defined as factory-packaged snacks, ready meals, sugary cereals, soft drinks, processed meats and many fast foods, now make up more than half the average diet in countries such as the UK and US.
The evidence is growing: a major study published in the British Medical Journal looked at three large US cohorts to examine the association of ultra-processed foods with the risk of colorectal cancer. One of these cohorts involved more than 46,000 men, tracked over 24 to 28 years. Compared with the group that consumed ultra-processed food the least, the risk of those who consumed the most of developing colorectal cancer – even accounting for nutrition and weight – was 29% higher. The authors conclude that further studies are needed to understand the physiological mechanisms of how exactly ultra-processed foods contribute to cancer development.
Now that I think of it - wouldn't it be funny if it turned out that adding protein powder to everything was actually the explanation!
2 comments:
"Now that I think of it - wouldn't it be funny if it turned out that adding protein powder to everything was actually the explanation! "
Some cancers thrive on glutamine as an energy source. There is also some research suggesting limiting glycine and serine intake may reduce cancer cell proliferation.
Speculating ... it may simply be the case that people who eat ultra processed foods are less health conscious. Or some additives are promoting the growth of gut bugs that promote cancer.
It isn't just colorectal cancer that is increasing.
I have a report from an endocrine conference in 2000 with hundreds of specialists stating that the levels of endocrine disruptors found in humans then was as high as those observed in studies showing deleterious effects in animal studies. What is not widely known is that the greater majority of chemicals we are now exposed to were not subject to rigorous testing.
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