We Are What We Eat: Processed Food and Cancer

When one goes to the supermarket, one of the most important factors in the choice of food (or at least in a large proportion of the general population) is its price. We are also concerned about the amount of plastic present in our containers, we are also concerned about the contamination of our environment and we even put filters on drinking water. Probably our approach should radically change and concern ourselves with the nutrients that we ingest daily.

There is an ongoing debate regarding the magnitude of how everything we eat on a daily basis can affect us. The controversial modification of food labeling in Chile is a true reflection of the problem.

Therefore, it is of vital importance to statistically objectify the relationship between diet and the development of diseases.

There is a significant mismatch between what our mind interprets as the likely long-term outcome and the preventative actions we want to take in the short term. Science illustrates the effect that the consumption of processed foods can have on our health, with the long-term disadvantages

According to the following study, an increase in the consumption of ultra-processed foods (soft drinks, nuggets, industrial bread, etc.) involves a statistical increase in all types of cancer, including breast cancer. The approximate number is as follows:

A 10% increase in consumption of processed foods is equivalent to a 10% increase in the risk of developing cancer

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Reference:

Fiolet Thibault, Srour Bernard, Sellem Laury, Kesse-Guyot Emmanuelle, Allès Benjamin, Méjean Caroline et al. Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort BMJ 2018; 360 :k322