Authors of a recent study found that greater consumption of ultraprocessed food is linked to a higher risk of developing both small cell lung cancer (SCLC) and non–small cell lung cancer (NSCLC). Researchers analyzed data from more than 100,000 participants in the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trials, where participants completed dietary history questionnaires. Foods were categorized by processing levels using the NOVA classification, with a focus on ultraprocessed items such as lunch meats, soft drinks, instant noodles, baked goods, and fast food. The study authors noted that industrial processing alters nutrient availability and can introduce harmful contaminants like acrolein, which is also a toxic component of cigarette smoke.
Over 12.2 years of follow up, 1,706 lung cancer cases were identified, including 1,473 NSCLCs and 233 SCLCs. Those with the highest intake of ultraprocessed foods had a 41% increased risk of lung cancer compared with those with the lowest intake, with hazard ratios of 1.37 for NSCLC and 1.44 for SCLC. These associations remained significant even after adjusting for confounders and performing sensitivity analyses. While the authors emphasized that the study was observational and cannot prove causation, they suggested that reducing ultraprocessed food consumption may be an important strategy to lower lung cancer risk and help reduce the global cancer burden.
Reference: The ASCO Post Staff. Ultraprocessed Food Consumption May Be Linked to Increased Lung Cancer Risk. The ASCO Post. Published August 4, 2025. Accessed August 19, 2025. https://ascopost.com/news/august-2025/ultraprocessed-food-consumption-linked-to-increased-lung-cancer-risk/
