Eating More Ultra-Processed Foods May Raise Prostate Cancer Risk by 30 Percent

Ultra-processed foods now make up a substantial proportion of the diets eaten in many industrialized countries. Typically manufactured using refined ingredients, additives, flavorings and other industrial processes, these products include many packaged snacks, sugary drinks, ready meals and processed meat products. In this study of more than 17,000 men in the United States, higher consumption of ultra-processed foods was associated with an approximately 30 percent greater risk of developing prostate cancer.

The finding adds to a growing body of research associating diets high in ultra-processed foods with chronic diseases. Such foods are frequently high in sugar, unhealthy fats and salt while providing comparatively low amounts of vitamins, minerals, fiber, and other protective plant compounds. Industrial processing may also expose consumers to additives and contaminants whose long-term health effects are still being investigated.

Current orthodox cancer prevention strategies devote insufficient attention to nutrition and the composition of the modern food supply. Instead of waiting until cancer develops and relying primarily on surgery, radiation and expensive pharmaceutical treatments, greater emphasis should be placed on reducing preventable risk factors. Encouraging diets based around fresh, minimally processed foods rich in micronutrients and other protective substances represents a logical and potentially powerful component of such an approach.

To learn how prostate cancer can respond to Dr. Rath’s micronutrient synergy approach, see this page on our website.