The Effects of Ultra-Processed Food Consumption on Cancer Development

Authors

Bailey G. Ottmann, Kennesaw State UniversityFollow

Publication Date

3-30-2026

AI Statement

AI was not used for any part of this work.

Submission Category

Academic

Abstract

The dramatic rise in ultra-processed food (UPF) consumption worldwide has sparked growing concerns about its impact on cancer development and human health. UPFs contain high levels of added sugars, unhealthy fats, chemical additives, dyes, and toxic compounds formed during cooking and processing. This study investigates the relationship between UPF consumption and cancer through a review of primary and secondary sources, alongside an observational survey conducted among 15 healthcare professionals, including physicians, nurses, and nursing educators. Survey findings indicate that 53% of participants observed higher cancer prevalence in patients consuming large amounts of UPFs, with colorectal cancer most frequently reported. The reviewed research identifies major contributing factors linking UPFs to cancer risk, including carcinogenic additives, artificial preservatives, artificial sweeteners, high sugar and fat content, dyes, and processing-induced chemical alterations that may promote DNA damage and colonic inflammation. While animal studies demonstrate carcinogenic effects of compounds such as titanium dioxide and Red 40, the observational survey conducted provides supporting evidence linking UPFs to increased cancer risk in humans. These results highlight the need for public awareness, dietary education, and policy interventions to reduce UPF consumption. Overall, the findings in this paper underscore the need for greater awareness of the connection between ultra-processed foods and cancer, which can guide healthier dietary choices and public health interventions, with the intention of reducing cancer incidence worldwide.