Ultra-Processed Foods Linked to Higher Prostate Cancer Risk in Men, Study Finds

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Men who consume high amounts of ultra-processed foods face a significantly increased risk of developing prostate cancer, according to new research from Florida Atlantic University’s Charles E. Schmidt College of Medicine.

Ultra-processed foods account for nearly 60% of adults’ and 70% of children’s energy intake in the US. These industrially manufactured products, including soft drinks, packaged cereals and snacks, and processed meats, are made with refined fats, oils, sugars, starches, salts, and other additives that can enhance flavour, texture, and shelf life while reducing nutritional value.

Growing evidence links higher consumption of ultra-processed foods to a range of health problems. Research has identified several potential biological pathways through which these foods may contribute to cancer, including metabolic disruption, where changes in metabolic pathways can affect cellular health; inflammation, as chronic inflammation is a known risk factor for tumour growth; oxidative stress, where cellular damage can increase disease risk; and changes to the gut microbiome, where disruptions to gut bacteria may affect immune function.

However, evidence has been limited on whether men who consume high amounts of ultra-processed foods face a greater risk of prostate cancer specifically. In the US, prostate cancer is the most commonly diagnosed cancer and the second leading cause of cancer death among men, after lung cancer.

Published in The American Journal of Medicine, the study analysed data from a large, nationally representative sample of 17,024 US men aged 18 and older who participated in the National Health and Nutrition Examination Survey between 2003 and 2023.

Researchers used two 24-hour dietary recalls to estimate the percentage of daily calories participants consumed from ultra-processed foods. Using the validated NOVA classification system, they divided participants into four groups, ranging from less than about 20% of calories from ultra-processed foods to more than 44%.

Men in the three higher-consumption groups had a 29% higher risk of prostate cancer, while those in the two highest-consumption groups had a 30% higher risk, compared with men in the lowest-consumption group.

After adjusting for age, race and ethnicity, smoking, and poverty status, the increased risk remained significant, ranging from 24%–31%. Men with the highest intake alone had a possible 34% higher risk, although this result did not reach statistical significance, potentially because of the smaller number of prostate cancer cases in that group.

“Among adult men in this nationally representative US population, those who consumed higher amounts of UPFs had significantly higher risks of the subsequent development of prostate cancer,” said Charles H. Hennekens, MD, senior author and First Sir Richard Doll Professor and Preventive Medicine at FAU’s College of Medicine.

“These findings add to emerging evidence that UPFs have major adverse health effects and underscore the need for large-scale observational studies and randomised trials to adequately test the hypothesis.”

Previous studies have shown that people who consume larger amounts of ultra-processed foods have higher risks of overweight and obesity, metabolic disease, markers of inflammation, cardiovascular disease, particularly heart attacks and strokes, as well as premature death.

The authors say this research adds to the evidence in a wider public health debate in which the priorities of the food industry may not always align with the health needs of the US public. They compare the trajectory of ultra-processed foods with the emergence of evidence about the dangers of tobacco in the mid-20th century, noting that decades passed before the weight of evidence and action from forward-thinking health officials led to policies aimed at discouraging cigarette use. They suggest ultra-processed foods could follow a similar path.

“Reducing consumption of UPFs is a complex public health challenge, particularly given how prevalent and accessible these products are,” said co-author Timothy De Ver Dye, PhD, professor and chair of FAU’s Department of Population Health. “Healthcare providers should recognise that many patients face barriers to accessing and affording healthier food options. Addressing these challenges will require efforts that extend beyond individual choices to support greater access to nutritious, minimally processed foods.”