Eating more ultra-processed food is linked to an increased risk of getting and dying from cancer, particularly ovarian cancer, according to a new study
, looked at more than 197,000 people in the United Kingdom. More than half were women. Scientists examined the link between eating ultra-processed foods and 34 types of cancer over a decade.
“Ultra-processed foods are produced with industrially derived ingredients and often use food additives to adjust colour, flavour, consistency, texture, or extend shelf life,” said Kiara Chang, an author of the study at Imperial College London’s School of Public Health, in a statement. “Our bodies may not react the same way to these ultra-processed ingredients and additives as they do to fresh and nutritious minimally processed foods.
People in the study ate between 9.1% and 41.4% of their diets from UPFs. Researchers compared their eating habits with medical records listing cancer diagnoses and deaths.
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