March 16, 2018.
A French study published in February in the British medical journal British Medical Journal (BMJ), revealed that “ultra-processed” foods promote cancer. The authors of this study explain themselves.
The presence of additives is a problem
A study caused a stir last February. This work highlighted a link between the regular consumption of ultra-processed products and the risk of developing cancer. Analyzing medical data from more than 100,000 people, they found that a 10% increase in the share of ultra-processed foods was associated with a 12% increase in overall cancer risk.
But how to explain such results? In a column published in the newspaper South West, the authors of this work brought new elements to their research. First of all, according to them, ultra-processed products are of poor nutritional quality but it is above all the presence of other compounds (additives, substances formed during transformation processes, etc.) that would pose a problem.
Further work will be required
” Experimental studies in animals have suggested carcinogenic properties for several of the compounds (examples: additives such as titanium dioxide or nitrites, compounds neoformed during the cooking of certain foods such as acrylamide or bisphenol A contained in certain plastic packaging) Used in ready meals, they explain.
And to add that this work must be considered ” as a first avenue of investigation ” in this domain. Their approach does not yet allow us to assert that there is a cause and effect link.. But what is certain is that processed foods are generally higher in salt, sugar and saturated fatty acids, and lower in fiber and vitamins. Therefore, it should not be abused.
Marine Rondot
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