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The Independent
2 hours ago
- Health
- The Independent
Lung cancer warning for foods which make up ‘half the average diet' after new study
Ultra-processed foods filled with preservatives, additives and flavour enhancers have been linked to an increased risk of lung cancer. In the UK and US, more than half of the average diet consists of ultra-processed foods (UPFs), such as ready meals, fast food and fizzy drinks. A previous BMJ study in 2024 linked UPFs to 32 harmful health effects including a higher risk of heart disease, cancer, type 2 diabetes, adverse mental health and early death. Now, eating UPFs has been linked to lung cancer - the most common cancer in the world, according to the World Cancer Research Fund. There were an estimated 2.2 million new cases and 1.8 million deaths from the disease worldwide in 2020, researchers of the study published in the respiratory journal Thorax said. But limiting consumption of these foods may help curb the global impact of the disease, the researchers say. Although there is no exact definition of a UPF, these foods typically undergo multiple processing steps, contain long lists of additives and preservatives, and are ready-to-eat or heat. Researchers drew on data from the US Prostate, Lung, Colorectal and Ovarian Cancer Screening Trials, involving 155,000 participants aged 55 to 74 who were randomly assigned to either a screening or comparison group between November 1993 and July 2001. Cancer diagnoses were tracked until the end of 2009, and cancer deaths until the end of 2018. A total of 101,732 people (50,187 men and 51,545 women, with an average age of 62) who completed a questionnaire on their dietary habits upon entry to the trials were included in the study. Foods were categorised as: unprocessed or minimally processed; containing processed culinary ingredients; processed; or ultra-processed. The researchers focused in particular on UPFs that included sour cream, as well as cream cheese, ice cream, frozen yoghurt, fried foods, bread, baked goods, salted snacks, breakfast cereals, instant noodles, shop-bought soups and sauces, margarine, confectionery, soft drinks, sweetened fruit drinks, restaurant/shop-bought hamburgers, hot dogs, and pizza. The three types of food that featured the most were lunch meat (11 per cent), diet or caffeinated soft drinks (just over 7 per cent) and decaffeinated soft drinks (nearly 7 per cent). Participants were tracked for 12 years and in that time, 1,706 new cases of lung cancer were diagnosed, including 1,473 cases of non-small cell lung cancer (NSCLC) and 233 of small cell lung cancer (SCLC). After accounting for potentially influential factors, including smoking and overall diet quality, participants who ate the most UPFs were 41 per cent more likely to be diagnosed with lung cancer than those who ate the least. Overall, they were 37 per cent more likely to be diagnosed with NSCLC and 44 per cent more likely to be diagnosed with SCLC. Because it was an observational study and no firm conclusions can be drawn about cause and effect, researchers acknowledge that they weren't able to factor in smoking intensity, which may have been influential. Dietary information was collected only once, so they could not account for changes over time, and the number of cancer diagnoses was small. But researchers do highlight the low nutritional value of UPFs and the excessive amounts of salt, sugar and fats they contain. 'The rise in UPF consumption may have driven global increases in obesity, cardiovascular disease, metabolic disorders, cancer and mortality, as these foods are confirmed risk factors for such conditions,' the researchers suggested. 'Industrial processing alters the food matrix, affecting nutrient availability and absorption, while also generating harmful contaminants,' they added, highlighting acrolein, which is found in grilled sausages and caramel sweets and is a toxic component of cigarette smoke. Packaging materials may also have a role to play, they suggested. 'You can't say from this study that UPFs cause cancer as it's observational, so we're looking at associations, not direct effects. But it does strengthen the case for looking more closely at the food environment many people are living in where UPFs are cheap, convenient, and heavily marketed, making them a go-to for many,' Rob Hobson, nutritionist and author of Unprocess Your Family Life, told The Independent. He suggested, rather than 'pointing figures at individual foods', to instead make small shifts towards a healthier diet. 'That might mean cooking more from scratch where possible, adding in more whole foods like vegetables, beans and grains, or just becoming more aware of how often UPFs show up in your day,' he said. 'It's not about being perfect, it's about balance and understanding how your food choices could be supporting or undermining your long-term health.'
Miami Herald
3 hours ago
- Health
- Miami Herald
Study finds vaping leads to smoking for one in three teens
By Stephen Beech Teenagers who vape are just as likely to start smoking cigarettes as young people 50 years ago, according to new research. Despite a massive fall in the number of youngsters smoking over the past half-century, scientists found that UK teens who are current vapers are as likely to take up smoking now as 1970s teenagers. The likelihood of starting to smoke cigarettes among teenagers who don't vape today is less than one in 50 (1.5%), suggests the long-term study. But that figure soars to one in three (33%) among teens who do vape, according to the findings published in the BMJ journal Tobacco Control. American researchers drew on data from three nationally representative groups of UK teens born in 1958, 1970 and 2001, respectively The National Child Development Study (NCDS) follows people born in 1958 who were children when cigarette smoking was at its historic peak. The British Cohort Study (BCS) follows children born in 1970, who were teens in the 1980s when cigarette smoking among young people was relatively widespread, and who were in their 40s before e-cigarettes were introduced. The Millennium Cohort Study (MCS) follows teens who were born in 2000–01 and who were children when e-cigarettes were introduced. The prevalence of teen smoking was assessed in 1974 among 11,969 NCDS participants, in 1986 among 6,222 BCS participants, and in 2018 among 9,733 MCS participants. The odds of smoking among 16- and 17-year-olds were estimated, based on a common set of childhood risk and protective factors; teen vaping was included as a predictor in the MCS. Factors included whether they had ever drunk alcohol by age 16 or 17; how engaged they were with education at school; and parental occupation, education, and smoking habits. Analysis of the data revealed a "steep" decline in the prevalence of cigarette smoking among teenagers, falling from 33% in 1974 to 25% in 1986, and to just 12% in 2018. Around half of the MCS participants hadn't vaped by the time they were 17, while 41% said they had previously vaped, and 11% reported current vaping. The researchers suggest that the decline in prevalence of teen smoking is down to a mix of tobacco control legislation, better public understanding of the health consequences of smoking, and a shift away from the perception of smoking as socially acceptable. They pointed out that risk factors also changed over time. For example, the percentage of teens who had started drinking by the age of 16 or 17 fell from 94% in the NCDS to 83% in the MCS. The average age at which mothers left education also rose from 15.5 in the NCDS to 17 in the MCS. The prevalence of parental smoking also fell from above 70% in the NCDS to 27% in the MCS; and fewer mothers continued smoking while pregnant in the MCS than in the two younger groups. But many factors for teen smoking remained similar across the groups, including boozing before the age of 17. To illustrate the likelihood of cigarette smoking for an "average" teenage 16 or 17 over time, the researchers worked out predicted probabilities of cigarette smoking with all risk factors included from the intergenerational data. This probability was 30% in the NCDS and 22% in the BCS. Among those who had never vaped in the MCS group, it was only around 1.5%, but 33% for the teens who reported current vaping. Study author Dr. Jessica Mongilio, of the University of Michigan, said: "This probability is especially concerning given the recent increases in e-cigarette use prevalence among UK youth, despite some initial assurances that e-cigarettes would have little appeal to them." The research team acknowledged that they were unable to account for some socio-demographic characteristics, including race and ethnicity. But Dr. Mongilio said: "While our research shows that the historic decline in the likelihood of youth cigarette smoking has continued in this recent cohort of UK youth, overall, we find that this is not the case among e-cigarette users. "Youth who had never used e-cigarettes had an estimated less than one in 50 chance of reporting weekly cigarette use at age 17, while those who had previously used e-cigarettes had over a one in 10 chance. "Youth who reported current e-cigarette use had an almost one in three chance of also reporting current cigarette use. "As such, the decline in the likelihood of cigarette smoking is waning for youth who have used e-cigarettes-about half of our sample -and has reversed for those currently using e-cigarettes." She added: "Among contemporary youth, efforts to reduce cigarette smoking should focus both on those who are currently using e-cigarettes and on the prevention of e-cigarette use among youth, to maintain the promising declines in youth nicotine use in years to come." The post Study finds vaping leads to smoking for one in three teens appeared first on Talker. Copyright Talker News. All Rights Reserved.
Yahoo
16 hours ago
- Health
- Yahoo
Food that makes up more than half of western diets linked to lung cancer
Ultra-processed foods filled with preservatives, additives and flavour enhancers have been linked to an increased risk of lung cancer. In the UK and US, more than half of the average diet consists of ultra-processed foods (UPFs), such as ready meals, fast food and fizzy drinks. A previous BMJ study in 2024 linked UPFs to 32 harmful health effects including a higher risk of heart disease, cancer, type 2 diabetes, adverse mental health and early death. Now, eating UPFs has been linked to lung cancer - the most common cancer in the world, according to the World Cancer Research Fund. There were an estimated 2.2 million new cases and 1.8 million deaths from the disease worldwide in 2020, researchers of the study published in the respiratory journal Thorax said. But limiting consumption of these foods may help curb the global impact of the disease, the researchers say. Although there is no exact definition of a UPF, these foods typically undergo multiple processing steps, contain long lists of additives and preservatives, and are ready-to-eat or heat. Researchers drew on data from the US Prostate, Lung, Colorectal and Ovarian Cancer Screening Trials, involving 155,000 participants aged 55 to 74 who were randomly assigned to either a screening or comparison group between November 1993 and July 2001. Cancer diagnoses were tracked until the end of 2009, and cancer deaths until the end of 2018. A total of 101,732 people (50,187 men and 51,545 women, with an average age of 62) who completed a questionnaire on their dietary habits upon entry to the trials were included in the study. Foods were categorised as: unprocessed or minimally processed; containing processed culinary ingredients; processed; or ultra-processed. The researchers focused in particular on UPFs that included sour cream, as well as cream cheese, ice cream, frozen yoghurt, fried foods, bread, baked goods, salted snacks, breakfast cereals, instant noodles, shop-bought soups and sauces, margarine, confectionery, soft drinks, sweetened fruit drinks, restaurant/shop-bought hamburgers, hot dogs, and pizza. The three types of food that featured the most were lunch meat (11 per cent), diet or caffeinated soft drinks (just over 7 per cent) and decaffeinated soft drinks (nearly 7 per cent). Participants were tracked for 12 years and in that time, 1,706 new cases of lung cancer were diagnosed, including 1,473 cases of non-small cell lung cancer (NSCLC) and 233 of small cell lung cancer (SCLC). After accounting for potentially influential factors, including smoking and overall diet quality, participants who ate the most UPFs were 41 per cent more likely to be diagnosed with lung cancer than those who ate the least. Overall, they were 37 per cent more likely to be diagnosed with NSCLC and 44 per cent more likely to be diagnosed with SCLC. Because it was an observational study and no firm conclusions can be drawn about cause and effect, researchers acknowledge that they weren't able to factor in smoking intensity, which may have been influential. Dietary information was collected only once, so they could not account for changes over time, and the number of cancer diagnoses was small. But researchers do highlight the low nutritional value of UPFs and the excessive amounts of salt, sugar and fats they contain. 'The rise in UPF consumption may have driven global increases in obesity, cardiovascular disease, metabolic disorders, cancer and mortality, as these foods are confirmed risk factors for such conditions,' the researchers suggested. 'Industrial processing alters the food matrix, affecting nutrient availability and absorption, while also generating harmful contaminants,' they added, highlighting acrolein, which is found in grilled sausages and caramel sweets and is a toxic component of cigarette smoke. Packaging materials may also have a role to play, they suggested. 'You can't say from this study that UPFs cause cancer as it's observational, so we're looking at associations, not direct effects. But it does strengthen the case for looking more closely at the food environment many people are living in where UPFs are cheap, convenient, and heavily marketed, making them a go-to for many,' Rob Hobson, nutritionist and author of Unprocess Your Family Life, told The Independent. He suggested, rather than 'pointing figures at individual foods', to instead make small shifts towards a healthier diet. 'That might mean cooking more from scratch where possible, adding in more whole foods like vegetables, beans and grains, or just becoming more aware of how often UPFs show up in your day,' he said. 'It's not about being perfect, it's about balance and understanding how your food choices could be supporting or undermining your long-term health.'
The Independent
18 hours ago
- Health
- The Independent
Food that makes up more than half of western diets linked to lung cancer
Ultra-processed foods filled with preservatives, additives and flavour enhancers have been linked to an increased risk of lung cancer. In the UK and US, more than half of the average diet consists of ultra-processed foods (UPFs), such as ready meals, fast food and fizzy drinks. A previous BMJ study in 2024 linked UPFs to 32 harmful health effects including a higher risk of heart disease, cancer, type 2 diabetes, adverse mental health and early death. Now, eating UPFs has been linked to lung cancer - the most common cancer in the world, according to the World Cancer Research Fund. There were an estimated 2.2 million new cases and 1.8 million deaths from the disease worldwide in 2020, researchers of the study published in the respiratory journal Thorax said. But limiting consumption of these foods may help curb the global impact of the disease, the researchers say. Although there is no exact definition of a UPF, these foods typically undergo multiple processing steps, contain long lists of additives and preservatives, and are ready-to-eat or heat. Researchers drew on data from the US Prostate, Lung, Colorectal and Ovarian Cancer Screening Trials, involving 155,000 participants aged 55 to 74 who were randomly assigned to either a screening or comparison group between November 1993 and July 2001. Cancer diagnoses were tracked until the end of 2009, and cancer deaths until the end of 2018. A total of 101,732 people (50,187 men and 51,545 women, with an average age of 62) who completed a questionnaire on their dietary habits upon entry to the trials were included in the study. Foods were categorised as: unprocessed or minimally processed; containing processed culinary ingredients; processed; or ultra-processed. The researchers focused in particular on UPFs that included sour cream, as well as cream cheese, ice cream, frozen yoghurt, fried foods, bread, baked goods, salted snacks, breakfast cereals, instant noodles, shop-bought soups and sauces, margarine, confectionery, soft drinks, sweetened fruit drinks, restaurant/shop-bought hamburgers, hot dogs, and pizza. The three types of food that featured the most were lunch meat (11 per cent), diet or caffeinated soft drinks (just over 7 per cent) and decaffeinated soft drinks (nearly 7 per cent). Participants were tracked for 12 years and in that time, 1,706 new cases of lung cancer were diagnosed, including 1,473 cases of non-small cell lung cancer (NSCLC) and 233 of small cell lung cancer (SCLC). After accounting for potentially influential factors, including smoking and overall diet quality, participants who ate the most UPFs were 41 per cent more likely to be diagnosed with lung cancer than those who ate the least. Overall, they were 37 per cent more likely to be diagnosed with NSCLC and 44 per cent more likely to be diagnosed with SCLC. Because it was an observational study and no firm conclusions can be drawn about cause and effect, researchers acknowledge that they weren't able to factor in smoking intensity, which may have been influential. Dietary information was collected only once, so they could not account for changes over time, and the number of cancer diagnoses was small. But researchers do highlight the low nutritional value of UPFs and the excessive amounts of salt, sugar and fats they contain. 'The rise in UPF consumption may have driven global increases in obesity, cardiovascular disease, metabolic disorders, cancer and mortality, as these foods are confirmed risk factors for such conditions,' the researchers suggested. 'Industrial processing alters the food matrix, affecting nutrient availability and absorption, while also generating harmful contaminants,' they added, highlighting acrolein, which is found in grilled sausages and caramel sweets and is a toxic component of cigarette smoke. Packaging materials may also have a role to play, they suggested. 'You can't say from this study that UPFs cause cancer as it's observational, so we're looking at associations, not direct effects. But it does strengthen the case for looking more closely at the food environment many people are living in where UPFs are cheap, convenient, and heavily marketed, making them a go-to for many,' Rob Hobson, nutritionist and author of Unprocess Your Family Life, told The Independent. He suggested, rather than 'pointing figures at individual foods', to instead make small shifts towards a healthier diet. 'That might mean cooking more from scratch where possible, adding in more whole foods like vegetables, beans and grains, or just becoming more aware of how often UPFs show up in your day,' he said. 'It's not about being perfect, it's about balance and understanding how your food choices could be supporting or undermining your long-term health.'
Daily Mail
a day ago
- Health
- Daily Mail
Experts reveal the best foods to eat to prevent and stop migraine attacks
Experts have revealed the best foods you can eat to stop, and potentially prevent, migraine attacks. A migraine is a neurological condition that causes severe throbbing pain or a pulsing sensation, usually on one side of the head. More than just a typical headache, migraines, which affect about 39 million Americans, can worsen with movement, lights and sounds and cause nausea, vomiting, numbness in limbs and vision changes. A migraine attack can last for hours to days and a majority of sufferers are unable to work or function normally during an attack. The severity of the pain caused from migraines may vary from person to person and can spread from the head to around the eyes, face, sinuses, jaw and neck and can interfere with regular life. While treatments such as over-the-counter and prescription pain relievers and lifestyle changes can help deal with the pain, they can come with a host of undesirable side effects and hefty costs. However, experts now say that eating fatty fish such as salmon, tuna, mackerel, herring, sardines and oysters, all of which are high in omega-3 fatty acids and known for their anti-inflammatory properties, can be helpful. Kayla Farrell, a registered dietitian, told Prevention: 'While identifying and avoiding trigger foods is important, incorporating nutrient-rich, anti-inflammatory foods into the diet can also support migraine management.' During a migraine, the brainstem (a part of the brain connected to the spinal cord) becomes activated and triggers the release of chemicals known as neuropeptides. These chemicals cause inflammation and swelling in the blood vessels in the brain, which leads to throbbing pain in the head, eyes, temples, neck and face. While the pain may fade after a while, those suffering from chronic migraines may have some level of constant inflammation in their brain. However, experts say that consuming a high amount of omega-3 fatty fish, particularly DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), can help reduce this inflammation over time. A 2021 BMJ study found that those who consumed diets high in EPA and DHA for 16 weeks reported about 40 percent fewer headache days per month and a decreased frequency of headache hours per day than people who had a lower intake of these omega-3 fats. The researchers found that diets high in EPA and DHA omega-3 fats increased blood levels of oxylipin, a byproduct of omega-3s that helps reduce pain and inflammation in the brain. Additionally, both EPA and DHA fats can reduce the production of cytokines and eicosanoids - two kinds of protein molecules that are key players in causing inflammation in the body. Consuming these foods regularly, ideally two or more three-ounce servings per week, can help reduce overall brain inflammation with time and reduce the frequency of migraine episodes. For non meat-eaters and vegans, experts suggest consuming flax seeds, edamame and avocados, which are also rich in omega-3 fats and can provide the same benefits as fatty fish. Previous studies have linked migraines to different gastrointestinal disorders, such as inflammatory bowel disease and celiac disease. While it remains unclear how GI disorders can lead to migraines, scientists believe that also eating fiber-rich foods such as beans, berries and apples can help ease GI pain and in turn, ease the brain's pain receptors. High magnesium content in foods such as brown rice, bananas and dark leafy greens can also soothe migraine pain. According to Farrell, a 2021 study in the journal Headache found people who experienced migraines were not receiving enough magnesium, 'a mineral that plays a role in muscle and nerve function.' The researchers involved in the study found that consuming magnesium-rich foods can promote the release of serotonin in the brain - a chemical that is responsible for blood vessel constriction and dilation in the brain. Low serotonin levels can lead to thinning of the brain's blood vessels, which can trigger pain signals and lead to a migraine and its other symptoms. However, consuming magnesium-rich foods can help increase overall serotonin levels in the body which can dilate the blood vessels in the brain and open them up and reduce pain. Apart from this, Dr Sandip Sachar, a New York-based board-certified dentist, also noted that at times, migraines can be triggered by temporomandibular joint disorder (TMD) - a condition that can cause tightening of muscles around the jaw, head and neck. Due to the close proximity of the temporomandibular joint to the areas where migraines are often felt, any tension in the jaw and face can create pressure in the head and cause a migraine. However, Dr Sachar suggests that eating soft food such as mashed sweet potatoes and scrambled eggs that are easy to chew and will not trigger jaw pain can help prevent migraine flare-ups. Additionally, Dr Brian Gerhardstein, director of headache medicine at JFK University Medical Center also recommends eating water-rich foods such as cucumbers and watermelons. He explained: 'The concept of food triggers in the development of migraine headaches is complex. 'It is important to maintain adequate hydration throughout the course of the day as well.'
