A recent study involving over 100,000 US adults has uncovered a potential link between high consumption of ultra-processed foods (UPFs) and an increased risk of lung cancer.

The study identified increased risks for both non-small cell lung cancer (NSCLC) and small cell lung cancer (SCLC), although it noted limitations in accounting for smoking intensity.

While the researchers adjusted for smoking status, they acknowledged the lack of adjustments for smoking intensity, which could influence the results.

The authors caution that their findings do not establish causality and emphasize the need for further research to confirm these results across different populations.

Researchers advocate for limiting UPF consumption globally as a potential strategy to reduce lung cancer incidence.

Participants in the study consumed an average of nearly three servings of UPFs daily, including items like processed meats, sugary drinks, and fried foods.

Findings indicate that individuals with higher UPF consumption faced a 41% increased risk of developing lung cancer compared to those who consumed the least.

The research, which tracked participants for an average of 12 years, recorded 1,706 cases of lung cancer and assessed dietary habits through food surveys.

The study also points to broader implications of UPF consumption on global health, suggesting that industrial processing may lead to nutrient loss and harmful contaminants.

Previous research has linked UPFs to various health issues, including heart disease and type 2 diabetes, highlighting the need for a balanced diet.

Nutritionist Rob Hobson emphasized the importance of cooking from scratch and increasing whole food intake to mitigate health risks associated with UPFs.

Professor Sam Hare highlighted the importance of understanding dietary impacts on lung cancer, especially since a significant number of cases occur in non-smokers.