Ultra-processed foods and colorectal neoplasia: Is there a link?
Menée à partir de données des cohortes "the Nurses’ Health Studies" et "the Health Professionals Follow-Up Study" portant sur 142 052 personnes (durée de suivi : 18-20 ans), cette étude analyse l'association entre la consommation d'aliments ultra-transformés et le risque de développer des précurseurs du cancer colorectal (22 122 cas ; adénomes conventionnels ou lésions dentelées)
Modern lifestyles and the concomitant need for more easily prepared and convenient meals has driven the production of food products that are low cost with a long shelf-life, do not necessarily need refrigeration and that are simple and quick to prepare. This has led to the development and growth in use of numerous food processing techniques and heavy reliance on additives and preservatives. Such “ultra-processed” foods (UPFs) tend to be high in salt, sugar, fat and calories, and to have poor overall nutritive value; examples include soft drinks, cakes, biscuits, confectionary, and ready meals (1). The global consumption of UPFs has been rising in recent decades with the largest increases seen in upper-middle income countries and lower-middle income countries (2). Several surveys assessing individual food intake, household food expenses, or supermarket sales have suggested that UPF products can contribute from 10% of total daily energy intake in some countries, such as Italy (3), to 48% in Canada (4) and 60% in the U.S (5, 6), with some estimates as high as almost 80% in The Netherlands and Germany