Low-Nutrition Foods Linked to Cancers: Reduced Nutritional Value Increases Risks

In a 10-nation study involving nearly half a million Europeans, researchers found that those eating foods with lower nutritional quality had a significantly greater incidence of cancer, especially colorectal, upper digestive tract, stomach and lung cancers for men, and liver and postmenopausal breast cancers for women. The study supports wider adoption of a British front-of-package food nutritional content labeling system.

This article appears in the January 2019 issue of Natural Awakenings.