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CNN
2 hours ago
- Health
- CNN
How processed your food is could put you at higher risk for lung cancer, study suggests
There are many reasons to avoid ultraprocessed foods, including a link with heart disease, diabetes and obesity, but an increased risk of lung cancer may be yet another, a new study suggests. Ultraprocessed foods contain ingredients 'never or rarely used in kitchens, or classes of additives whose function is to make the final product palatable or more appealing,' according to the Food and Agriculture Organization of the United Nations. Those ingredients — found in items such as sodas, chips, packaged soups, chicken nuggets and ice cream — can include preservatives against mold or bacteria, artificial coloring, emulsifiers to stop separation, and added or altered sugar, salt and fats to make food more appealing. People who eat the most ultraprocessed foods are 41% more likely to be diagnosed with lung cancer than those who eat the least, even after accounting for other factors such as smoking, according to the study published Tuesday in the journal Thorax. For this study, researchers analyzed data from more than 100,000 people who completed the National Health and Nutrition Examination Survey's Food Frequency Questionnaire on their dietary habits and compared the information with medical records for lung cancer diagnoses. On average, people had nearly three servings a day of ultraprocessed foods, most commonly lunch meat, diet or caffeinated soft drinks, or decaffeinated soft drinks, the study authors wrote. 'Industrial processing alters the food matrix, affecting nutrient availability and absorption, while also generating harmful contaminants,' the researchers added. They specifically highlighted acrolein, which can come from burning tobacco, wood, plastics and gasoline and from cooking fats and oils at high temperatures, according to the US Centers for Disease Control and Prevention. Packaging materials also may be part of the problem, they suggested. The study is observational, meaning that while the methods were clear and strong, the research still can't definitively prove that the foods cause lung cancer –– just that there is a connection between the two, said Dr. David Katz, a specialist in preventive and lifestyle medicine and founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine. He was not involved in the research. 'This study strongly suggests that (ultraprocessed foods) may contribute to lung cancer risk,' he said. Lung cancer is a common form of cancer, with an estimated 2.4 million new cases worldwide in 2022, according to the World Health Organization. Smoking is the main contributor to lung cancer risk, but people who don't smoke can still get it, which suggests other factors are at play, Katz said. The authors adjusted for factors, meaning that they accounted for other possible things that could increase lung cancer diagnoses, including whether or not a person smoked, but it's important to note that the measurements were not nuanced, said Dr. Fang Fang Zhang, The Neely Family Professor and chair of the division of nutritional epidemiology and data science in the Friedman School of Nutrition Science and Policy at Tufts University in Boston. She was not involved in the research. 'Because smoking is a very important risk factor for lung cancer, adjusting smoking in a crude way could leave a large room for residual confounding,' she said in an email. 'It will be important to adjust for the intensity (e.g., cigarettes/day) and duration (e.g., years of smoking) or the cumulative exposure of smoking (e.g., pack-years). However, the authors found that the association between ultra-processed food consumption and lung cancer risk was stronger among never-smokers.' There hasn't been a lot of research into ultraprocessed foods and lung cancer risk, but a lot of existing evidence shows how important diet quality is for predicting premature death from all causes in the United States, Katz said. Often, ultraprocessed food consumption is associated with a lower diet quality, such as a higher intake of saturated fats, chemicals, salt and sugar, as well as higher calorie consumption, he added. These factors 'can drive inflammation –– a primary pathway in the development and progression of cancer –– and damage the microbiome, impairing immune system function,' he said in an email. 'This combination of excess inflammation and impaired immunity gives rogue cells the upperhand. … This scenario is where cancer begins.' Ultraprocessed foods tend to be low in omega-3s, said Dr. Tom Brenna, professor of pediatrics, human nutrition and chemistry at Dell Medical School of the University of Texas at Austin. Omega-3s are essential, healthy fats that the body can't produce on its own, according to the National Institutes of Health Office of Dietary Supplements. 'Omega-3s limit shelf life, so if you're going to ultraprocess something … then you kind of want to get rid of omega-3s,' said Brenna, who was not part of the research. Additives in ultraprocessed foods, carcinogens formed during processing or chemicals from food packaging might also be at play, Zhang said. 'However, these pathways are not well understood and warrant further investigations,' she said. The study adds lung cancer risk to the list of reasons to avoid ultraprocessed foods and increase diet quality, Katz said. Health and diet quality improve when people eat mostly whole, unprocessed foods and largely plants such as vegetables, fruits, whole grains, beans, lentils, nuts and seeds, he added. If you want to make a change, Zhang recommends starting by reading food labels. 'Avoid foods with long ingredient lists with unfamiliar names — these are more likely to be additives, preservatives, and artificial flavors,' she said. 'Prioritize whole food and prepare meals using whole or minimally processed ingredients whenever possible.' Instead of focusing on what you won't eat, try prioritizing adding foods directly from nature into your diet, Katz added. 'If you are used to eating a lot of UPFs, transition to less of them, more 'real' foods one better choice at a time,' he said in an email. It may take a minute for your taste buds to adjust to more wholesome foods, but if you give yourself a couple of weeks to get used to it, you can come to prefer the taste of more natural ingredients, he said. 'Once that happens, maintaining a healthier diet becomes much easier,' Katz added. Sign up for CNN's Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life.
CNN
2 hours ago
- Health
- CNN
How processed your food is could put you at higher risk for lung cancer, study suggests
Cancer Food & health Drugs in society FacebookTweetLink There are many reasons to avoid ultraprocessed foods, including a link with heart disease, diabetes and obesity, but an increased risk of lung cancer may be yet another, a new study suggests. Ultraprocessed foods contain ingredients 'never or rarely used in kitchens, or classes of additives whose function is to make the final product palatable or more appealing,' according to the Food and Agriculture Organization of the United Nations. Those ingredients — found in items such as sodas, chips, packaged soups, chicken nuggets and ice cream — can include preservatives against mold or bacteria, artificial coloring, emulsifiers to stop separation, and added or altered sugar, salt and fats to make food more appealing. People who eat the most ultraprocessed foods are 41% more likely to be diagnosed with lung cancer than those who eat the least, even after accounting for other factors such as smoking, according to the study published Tuesday in the journal Thorax. For this study, researchers analyzed data from more than 100,000 people who completed the National Health and Nutrition Examination Survey's Food Frequency Questionnaire on their dietary habits and compared the information with medical records for lung cancer diagnoses. On average, people had nearly three servings a day of ultraprocessed foods, most commonly lunch meat, diet or caffeinated soft drinks, or decaffeinated soft drinks, the study authors wrote. 'Industrial processing alters the food matrix, affecting nutrient availability and absorption, while also generating harmful contaminants,' the researchers added. They specifically highlighted acrolein, which can come from burning tobacco, wood, plastics and gasoline and from cooking fats and oils at high temperatures, according to the US Centers for Disease Control and Prevention. Packaging materials also may be part of the problem, they suggested. The study is observational, meaning that while the methods were clear and strong, the research still can't definitively prove that the foods cause lung cancer –– just that there is a connection between the two, said Dr. David Katz, a specialist in preventive and lifestyle medicine and founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine. He was not involved in the research. 'This study strongly suggests that (ultraprocessed foods) may contribute to lung cancer risk,' he said. Lung cancer is a common form of cancer, with an estimated 2.4 million new cases worldwide in 2022, according to the World Health Organization. Smoking is the main contributor to lung cancer risk, but people who don't smoke can still get it, which suggests other factors are at play, Katz said. The authors adjusted for factors, meaning that they accounted for other possible things that could increase lung cancer diagnoses, including whether or not a person smoked, but it's important to note that the measurements were not nuanced, said Dr. Fang Fang Zhang, The Neely Family Professor and chair of the division of nutritional epidemiology and data science in the Friedman School of Nutrition Science and Policy at Tufts University in Boston. She was not involved in the research. 'Because smoking is a very important risk factor for lung cancer, adjusting smoking in a crude way could leave a large room for residual confounding,' she said in an email. 'It will be important to adjust for the intensity (e.g., cigarettes/day) and duration (e.g., years of smoking) or the cumulative exposure of smoking (e.g., pack-years). However, the authors found that the association between ultra-processed food consumption and lung cancer risk was stronger among never-smokers.' There hasn't been a lot of research into ultraprocessed foods and lung cancer risk, but a lot of existing evidence shows how important diet quality is for predicting premature death from all causes in the United States, Katz said. Often, ultraprocessed food consumption is associated with a lower diet quality, such as a higher intake of saturated fats, chemicals, salt and sugar, as well as higher calorie consumption, he added. These factors 'can drive inflammation –– a primary pathway in the development and progression of cancer –– and damage the microbiome, impairing immune system function,' he said in an email. 'This combination of excess inflammation and impaired immunity gives rogue cells the upperhand. … This scenario is where cancer begins.' Ultraprocessed foods tend to be low in omega-3s, said Dr. Tom Brenna, professor of pediatrics, human nutrition and chemistry at Dell Medical School of the University of Texas at Austin. Omega-3s are essential, healthy fats that the body can't produce on its own, according to the National Institutes of Health Office of Dietary Supplements. 'Omega-3s limit shelf life, so if you're going to ultraprocess something … then you kind of want to get rid of omega-3s,' said Brenna, who was not part of the research. Additives in ultraprocessed foods, carcinogens formed during processing or chemicals from food packaging might also be at play, Zhang said. 'However, these pathways are not well understood and warrant further investigations,' she said. The study adds lung cancer risk to the list of reasons to avoid ultraprocessed foods and increase diet quality, Katz said. Health and diet quality improve when people eat mostly whole, unprocessed foods and largely plants such as vegetables, fruits, whole grains, beans, lentils, nuts and seeds, he added. If you want to make a change, Zhang recommends starting by reading food labels. 'Avoid foods with long ingredient lists with unfamiliar names — these are more likely to be additives, preservatives, and artificial flavors,' she said. 'Prioritize whole food and prepare meals using whole or minimally processed ingredients whenever possible.' Instead of focusing on what you won't eat, try prioritizing adding foods directly from nature into your diet, Katz added. 'If you are used to eating a lot of UPFs, transition to less of them, more 'real' foods one better choice at a time,' he said in an email. It may take a minute for your taste buds to adjust to more wholesome foods, but if you give yourself a couple of weeks to get used to it, you can come to prefer the taste of more natural ingredients, he said. 'Once that happens, maintaining a healthier diet becomes much easier,' Katz added. Sign up for CNN's Eat, But Better: Mediterranean Style. Our eight-part guide shows you a delicious expert-backed eating lifestyle that will boost your health for life.
Toronto Sun
2 days ago
- Health
- Toronto Sun
Increase copper intake may be linked to better brain health
Foods highest in Copper (Cu). Natural sources of minerals Photo by Getty Images Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account Sure, copper makes for good wiring, but could it also be good for your brain? A new study suggests that the metal may be important in maintaining brain function as we get older. The study — published in Scientific Reports — noted there is an optimum level of dietary copper intake for older people, below which cognitive function may be impaired and above which there is no further benefit. Data from the National Health and Nutrition Examination Survey between 2011-14 was used for the study, in which researchers looked at the dietary copper consumption of 2,420 people. Researchers looked at the participants' cognitive function using four tests. They found that people in the top quartile for copper intake scored higher on cognitive function tests. However, cognitive function scores peaked at a certain level of intake and did not increase any further. In an interview with Medical News Today , registered nutritional therapist Elena Rolt said people can get the right amount of copper by eating shellfish such as oysters, crabs and lobsters and organ meats, particularly liver. Dark chocolate is also a rich source of dietary copper. For more health news and content around diseases, conditions, wellness, healthy living, drugs, treatments and more, head to – a member of the Postmedia Network. Sports Columnists Toronto & GTA Sunshine Girls Toronto Blue Jays
Tom's Guide
3 days ago
- Health
- Tom's Guide
How running for 75 minutes a week could help you live longer — and feel younger
It's no secret that regular exercise is good for your health, but new research has uncovered a fascinating link between running and biological aging. In a study of over 4,400 U.S. adults, researchers found that those who jogged or ran for at least 75 minutes per week had significantly longer leukocyte telomeres. That might sound like something out of a science textbook, but it's really just a fancy way of saying your cells look younger on the inside. Telomeres sit at the ends of your chromosomes and act like little caps that protect your DNA. The longer they are, the better off you tend to be when it comes to aging. If you're looking to get started or find the right shoes for your runs, check out our guide to the best running shoes for every type of runner. This Brooks sneaker offers excellent comfort and support for everyday runs. The 27% saving applies to the women's model, but you'll find the same deal on the men's version as well. Just double-check that your size and favorite color are included in the offer before buying. The study used data from the National Health and Nutrition Examination Survey and grouped people into three categories based on how much they ran each week. Only those who hit 75 minutes or more saw significant benefits to their telomere length, even after researchers controlled for differences in age, lifestyle, and medical history. In fact, the difference was big enough to suggest runners could be roughly 12 years biologically younger than those who don't run regularly. People who ran less than that? Well, they pretty much looked the same as the non-runners. While the results are compelling, it's worth being cautious. The results come from a single snapshot in time and rely on people accurately reporting their exercise, which can sometimes be optimistic. Still, the message is clear and encouraging: making running a regular habit might just be one of the simplest ways to help your cells stay spry. The best part is that 75 minutes per week breaks down to just over 10 minutes (and 43 seconds if we are being pernickety) a day. That's a realistic goal for many people. If you're just getting started, try alternating walking and running using a beginner-friendly approach like Jeffing. This run-walk method can help you build endurance while easing the impact on your joints. Our fitness editor Jane swapped running for 'Jeffing' for a week and found it surprisingly enjoyable. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. And if running isn't your thing, other vigorous activities like swimming, cycling, or cardio workouts could offer similar benefits. Whichever route you choose, the science is stacking up in favor of getting your heart rate up. Follow Tom's Guide on Google News to get our up-to-date news, how-tos, and reviews in your feeds. Make sure to click the Follow button.
Toronto Sun
21-07-2025
- Health
- Toronto Sun
Does red meat cause cancer? Here's what the science says
Published Jul 21, 2025 • 5 minute read Packages of ground beef are pictured in this file photo. Photo by file photo / Getty Images Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Q: I've heard eating a lot of processed meats like hot dogs or sausages causes cancer, but what about red meat in general like hamburgers and steaks? Should I cut down on these too? This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account A: I can't tell you with full certainty that eating red meat will increase your cancer risk – only that the data is concerning enough that the benefits of frequently eating red meat don't outweigh the risks. Red meat consumption in America varies widely. A 2023 analysis of National Health and Nutrition Examination Survey data found that about 45% of the population ate zero beef on any given day, whereas 12% account for half of the total beef consumed by the entire country. You don't need to eliminate red meat, but I do advise my patients to limit it: Aim for no more than three servings a week (a serving is around 3 to 4 ounces), because that's the range most studies indicate is less likely associated with cancer. To put this in perspective, if you eat one 12-ounce steak for dinner, you could get close to that limit in a single meal. This advertisement has not loaded yet, but your article continues below. And to be clear: I'm talking about red meat in general like steaks and hamburgers. With processed red meats like in hot dogs or sausages, where the health risk is even greater, I advise cutting down as much as possible. The benefit of marinating red meat If you are going to eat red meat, try this science-backed trick to reduce potential carcinogens: Marinate it one hour before cooking. Here's why: In 2008, researchers at Kansas State University marinated beef round steaks in three marinades prepared with antioxidant-containing spices. Then they grilled them. Interestingly, a Caribbean-inspired marinade, with thyme, red and black pepper, allspice, rosemary and chives, lowered carcinogens by the highest amount – 88%. But all three marinades decreased carcinogens. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. The researchers suspected this occurs because the marinade was seared instead of the meat directly, which could theoretically reduce the formation of carcinogens. It also may be because the marinades contained two or more spices from the mint family, which are rich in beneficial plant compounds called polyphenols. How to cook healthier red meats Specific carcinogens can spontaneously form when meats are cooked at high temperatures, said Mariana Stern, a cancer epidemiologist at the Keck School of Medicine of the University of Southern California. A few simple tips can help: 1. Avoiding charring, smoking or cooking meats at very high temperatures, like with grilling or pan-searing. Try to keep the heat under 400 degrees Fahrenheit and minimize direct exposure of meat to an open flame. Slow-cooking meat is a great option. Make sure that the meat reaches a safe internal temperature to prevent foodborne illnesses (145 to 165 degrees Fahrenheit depending on meat type), Stern said. This advertisement has not loaded yet, but your article continues below. 2. Marinate your meat beforehand. The 2008 study analyzed wet marinades made with a combination of soybean oil, water, vinegar and spices. But other studies have found that marinades with honey can also effectively reduce carcinogen formation when cooking meats. 3. Harmful chemicals often concentrate in meat drippings, including those used to make gravy. Use a drip pan rather than letting drippings encase the meat. 4. Flip your meat often. This can reduce chemical formation as opposed to just leaving it on the heat source without turning it over. 5. Lastly, I advise picking leaner cuts of meat and eating grass-fed beef, which has higher quantities of omega-3 fatty acids, which are unsaturated fats, when possible. There's no data to suggest these will directly influence your cancer risk, but they may be better for your heart. Leaner cuts of meats have long been recommended due to the risks associated with higher saturated fat content and increased cholesterol. This advertisement has not loaded yet, but your article continues below. Perhaps what's even more important than cutting out red meat is what you choose to replace it with. 'While no diet can eliminate cancer risk entirely, limiting red meat and emphasizing a whole-food, plant-based diet can help reduce it,' said Lindsey Wohlford, a registered dietitian at the University of Texas MD Anderson Cancer Center. She recommends that people struggling to make a change focus on adding healthy foods rather than eliminating favourites. Focus your meals on plant-based proteins like lentils, tofu and beans, as well as whole grains, fruits and vegetables. These foods are high in fiber and carry numerous other health benefits, including – but not limited to – lowering cancer risk. This advertisement has not loaded yet, but your article continues below. So how sure are we that red meat causes cancer? Sure enough that scientists are concerned – especially for people who eat red meat frequently. In the 1970s, epidemiological studies found a significant correlation between meat intake and colon cancer. These observational studies did not prove causation, but subsequent research attempted more rigorous methods, including the famous Nurses' Health Study and Health Professionals Follow-up Study. Both demonstrated strong associations between colon cancer and red meat consumption. But it's hard to definitively conclude red meat is the direct cause. Although researchers took lifestyle factors like exercise and diet into consideration, there may be other variables that could influence these results. This advertisement has not loaded yet, but your article continues below. 'I think it is hard to isolate and focus on single risk factors or banking on a single smoking gun,' said Y. Nancy You, a colorectal surgical oncologist at the University of Texas MD Anderson Center. Nonetheless, taken together, these – and roughly 800 other studies – helped form the basis of the 2015 report by the International Agency for Research on Cancer classifying red meat as a 2A carcinogen, meaning 'probably causes cancer.' Since then, much more data have emerged. We now have greater insight into possible mechanisms behind this link, including how chemicals introduced while cooking may drive precursors of colorectal cancer. What I want my patients to know Stern acknowledges that despite mounting evidence, there are many reasons people push back against the idea that red meat – not just processed meat – could be linked to cancer risk: Red meat has been an enjoyable staple of the American diet for generations and is often available cheaply. This advertisement has not loaded yet, but your article continues below. 'There is also some level of fatalism in the population, with some people having the perception that 'everything causes cancer,'' Stern said. 'Thus, why deprive themselves of something they may like, if in the end, everything is bad?' What I think about most at the end of the day is this: Between 30 and 50% of cancers are preventable, and cancer cases continue to rise among younger adults. Red meat is just one of several possible lifestyle factors that we need to weigh. So talk to your doctor about your health history to get an idea of your personal risk. Read More Toronto & GTA Uncategorized Columnists MMA Movies
