Imperial College London
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DrEszterVamos

Faculty of Medicine, School of Public Health

Clinical Senior Lecturer
 
 
 
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Contact

 

+44 (0)20 7594 7457e.vamos

 
 
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Location

 

321Reynolds BuildingCharing Cross Campus

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Summary

 

Publications

Citation

BibTex format

@article{Chang:2023:10.1016/j.eclinm.2023.101840,
author = {Chang, C-M and Gunter, M and Rauber, F and Levy, R and Huybrechts, I and Kliemann, N and Millett, C and Vamos, E},
doi = {10.1016/j.eclinm.2023.101840},
journal = {EClinicalMedicine},
pages = {1--12},
title = {Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank},
url = {http://dx.doi.org/10.1016/j.eclinm.2023.101840},
volume = {56},
year = {2023}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - BackgroundGlobal dietary patterns are increasingly dominated by relatively cheap, highly palatable, and ready-to-eat ultra-processed foods (UPFs). However, prospective evidence is limited on cancer development and mortality in relation to UPF consumption. This study examines associations between UPF consumption and risk of cancer and associated mortality for 34 site-specific cancers in a large cohort of British adults.MethodsThis study included a prospective cohort of UK Biobank participants (aged 40–69 years) who completed 24-h dietary recalls between 2009 and 2012 (N = 197426, 54.6% women) and were followed up until Jan 31, 2021. Food items consumed were categorised according to their degree of food processing using the NOVA food classification system. Individuals’ UPF consumption was expressed as a percentage of total food intake (g/day). Prospective associations were assessed using multivariable Cox proportional hazards models adjusted for baseline socio-demographic characteristics, smoking status, physical activity, body mass index, alcohol and total energy intake.FindingsThe mean UPF consumption was 22.9% (SD 13.3%) in the total diet. During a median follow-up time of 9.8 years, 15,921 individuals developed cancer and 4009 cancer-related deaths occurred. Every 10 percentage points increment in UPF consumption was associated with an increased incidence of overall (hazard ratio, 1.02; 95% CI, 1.01–1.04) and specifically ovarian (1.19; 1.08–1.30) cancer. Furthermore, every 10 percentage points increment in UPF consumption was associated with an increased risk of overall (1.06; 1.03–1.09), ovarian (1.30; 1.13–1.50), and breast (1.16; 1.02–1.32) cancer-related mortality.InterpretationOur UK-based cohort study suggests that higher UPF consumption may be linked to an increased burden and mortality for overall and certain site-specific cancers especially ovarian cancer in women.FundingThe Cancer Research UK and World Cancer Re
AU  - Chang,C-M
AU  - Gunter,M
AU  - Rauber,F
AU  - Levy,R
AU  - Huybrechts,I
AU  - Kliemann,N
AU  - Millett,C
AU  - Vamos,E
DO  - 10.1016/j.eclinm.2023.101840
EP  - 12
PY  - 2023///
SN  - 2589-5370
SP  - 1
TI  - Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank
T2  - EClinicalMedicine
UR  - http://dx.doi.org/10.1016/j.eclinm.2023.101840
UR  - https://www.thelancet.com/journals/eclinm/article/PIIS2589-5370(23)00017-2/fulltext
UR  - http://hdl.handle.net/10044/1/102738
VL  - 56
ER  -
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