Findings suggest increased consumption of ultra-processed foods tied to rise in cancers, but scientists say more research is needed.
“Ultra-processed” foods, made in factories with ingredients unknown to the domestic kitchen, may be linked to cancer, according to a large and groundbreaking study.
Ultra-processed foods include pot noodles, shelf-stable ready meals, cakes and confectionery which contain long lists of additives, preservatives, flavourings and colourings – as well as often high levels of sugar, fat and salt. They now account for half of all the food bought by families eating at home in the UK, as the Guardian recently revealed.
A team, led by researchers based at the Sorbonne in Paris, looked at the medical records and eating habits of nearly 105,000 adults who are part of the French NutriNet-Santé cohort study, registering their usual intake of 3,300 different food items.