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Effect of Ultra Processed Foods on Cancer Risk and Strategies for Risk Mitigation
Jason DuBroff1, Benjamin Gow-Lee2, Varun Mahadevan3
1Division of Gastroenterology, Hepatology and Nutrition, University of Utah Health, Salt Lake City, USA. jay.dubroff@hsc.utah.edu.
Current Nutrition Reports
|July 27, 2026
Summary
Ultra-processed foods (UPFs) are linked to increased cancer risk, potentially due to metabolic dysfunction, additives, and microplastics. Reducing UPF intake may lower overall and colorectal cancer risks.
Area of Science:
- Nutrition Science
- Oncology
- Food Science
Background:
- Ultra-processed foods (UPFs) represent a significant portion of modern diets.
- Growing evidence suggests a link between UPF consumption and adverse health outcomes, including cancer.
Purpose of the Study:
- To review the association between ultra-processed foods (UPFs) and cancer risk.
- To explore UPF classification, epidemiological data, regulatory aspects, biological mechanisms, and dietary interventions.
Main Methods:
- Systematic review of epidemiological studies and relevant research.
- Analysis of UPF classification systems and food additive regulations.
- Examination of biological pathways linking UPFs to carcinogenesis.
Main Results:
- A meta-analysis showed a 13% increase in cancer risk for every 10% UPF increment.
- UPFs are associated with increased caloric intake, weight gain, metabolic dysfunction, and inflammation.
- Microplastic contamination found in protein-based UPFs; colorectal cancer shows strongest association.
Conclusions:
- UPF consumption is associated with elevated overall and site-specific cancer risks.
- Mechanisms include obesity, metabolic dysregulation, inflammation, and exposure to additives/microplastics.
- Further research and regulatory actions are needed for cumulative additive effects.
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