Americans eating ultra-processed foods like bread, soda, and noodles at higher risk of lung cancer, says new study
ultra-processed foods
(UPFs) are 41 per cent more likely to develop
lung
cancer than those who eat the least. This food category already makes up more than half of the average diet in the UK and the US.
Published in the peer-reviewed journal
Thorax
, the study drew on data from the
US Prostate
, Lung, Colorectal and Ovarian Cancer Screening Trials, which tracked 101,732 adults aged 55 to 74 over a decade.
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Researchers assessed their diets, categorizing foods from minimally processed to ultra-processed, and monitored cancer diagnoses until 2009 and deaths until 2018.
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UPFs, defined as industrially manufactured foods high in additives, preservatives, flavour enhancers, and low in nutritional value, include everyday items like sour cream, ice cream, instant noodles, breakfast cereals, soft drinks, frozen meals, and shop-bought pizzas.
During the follow-up, 1,706 participants were diagnosed with lung cancer, 1,473 with non-small cell lung cancer (NSCLC) and 233 with small cell lung cancer (SCLC).
Even after accounting for known risk factors such as smoking and general diet quality, the risk of NSCLC was 37 per cent higher, and SCLC was 44 per cent higher among those who consumed the most UPFs.
The researchers noted that while the study was observational and cannot prove causation, the findings contribute to a growing body of evidence. A 2024 BMJ meta-analysis had already linked UPFs to 32 adverse health outcomes, including heart disease, type 2 diabetes, poor mental health, and early mortality.
Experts point to how UPFs alter the food matrix and may introduce harmful chemicals during processing or through packaging.
Substances like acrolein, a toxic compound also found in cigarette smoke, can form in grilled sausages and caramelized products.
While speaking to The Independent, Nutritionist Rob Hobson said the findings are a reminder of how the modern food environment prioritizes cheap, convenient, and aggressively marketed products. 'It's not about being perfect,' he added, 'but about making small shifts, cooking more from scratch, adding more whole foods, and becoming more aware of the UPFs in your diet.'
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