Do Doritos Cause Cancer?
Doritos are a popular snack that falls under the umbrella of ultra-processed foods. Despite their popularity in the Western diet, ultra-processed foods have been conclusively linked to a variety of adverse health outcomes. A very concerning meta-analysis of published literature concluded that out of 42 studies included in the review, 37 established a relationship between ultra-processed foods and adverse health outcomes. These included:
- Chronic diseases such as obesity and diabetes [1];
- Cardiovascular diseases [2];
- Defects in nutrient absorption and disruption of the intestinal microbiome [2];
- Kidney disease and electrolyte imbalance [3, 4];
- Inflammatory diseases;
- and all-cause mortality [5].
Public health authorities worldwide recognize these outcomes, and it is recommended to maintain a healthy and balanced diet. Some individuals benefit from visiting a dietitian, and it is recommended to visit the primary care provider regularly to screen for biomarkers of these diseases.
Doritos and Cancer: The Evidence
To date, there is no peer-reviewed scientific study establishing a relationship between Doritos and cancer. However, some of the ingredients or chemicals that may be present in Doritos have been investigated and there is a worry that they may be carcinogenic (cause cancer).
Acrylamide
Acrylamide is a compound that forms in certain starchy foods during high-temperature cooking processes such as frying or baking. Acrylamide has been detected in a variety of foods but is most prevalent in carbohydrate-rich fried foods [6].
The International Agency for Cancer Research classifies acrylamide as a possible human carcinogen [7]. This is based on certain studies that established a risk between dietary acrylamide and cancer in multiple organ systems including the reproductive, gastrointestinal, urinary, and respiratory systems [7].
However, other studies are not as conclusive, and the link between acrylamide and cancer needs further scientific scrutiny. Multiple studies have not found a statistically significant connection between dietary acrylamide and cancer [8, 9, 7, 10]. An example is a study correlating acrylamide intake with premenopausal breast cancer risk, which concluded no relationship [10]. Another study concluded no measurable impact on the risk of bowel, bladder, and kidney cancer [8].
Yellow 5, Yellow 6, and Cancer
Yellow 5 and Yellow 6 are yellow food colorings that are used in many ultra-processed foods, as well as some cosmetics and medications. Despite their widespread use, there have been concerns about their safety, including the risk of cancer.
A study from 2015 indicated that Yellow 5 may have a mutagenic effect on human white blood cells, causing them to mutate within a short timeframe (3 hours) from exposure. This would indicate a higher risk of blood cancers with Yellow 5 intake, however, it is important to note that this study was conducted on isolated blood cells outside of the body with excessive concentrations of Yellow 5.
Therefore, there is no conclusive evidence linking them to cancer in humans. Additionally, the FDA (Food and Drug Administration, the USA's medical regulatory authority) still approves the use of Yellow 5 and Yellow 6 in food [11, 12, 13].
There is, however, some evidence linking the over-consumption of foods containing Yellow 5 and Yellow 5 to attention disorders and hyperactivity in children. Consequently, the European Union implemented legislation requiring all foods containing Yellow 6 to have a warning label stating "May harm activity and attention in children".
Red 40 and Cancer
Red 40 is a popular red coloring in ultra-processed foods, especially in 'hot' flavors of snacks such as Cheetos. This food dye has also been investigated following worries it may be carcinogenic, with mixed evidence being produced as a result of these studies.
A study on mice postulated that Red 40 causes inflammation in the colon, and modulates the microbiome and environment in a way that could indicate a pre-cancerous condition. The study concluded this happened if Red 40 was consumed with a high-fat diet over 10 months [14]. However, this mouse model may not be fully representative of the human body.
Therefore, more research is needed to understand the role of Red 40 in the development of cancer in humans.
Glyphosate
Glyphosate is a broad-spectrum herbicide, which is used widely around the world. The International Agency for Cancer Research classified glyphosate as "probably carcinogenic to humans," based on evidence that indicated a higher occurrence of leukemia, a type of blood cancer, in human and animal studies [11, 15]. However, this has since been contested by further animal studies and epidemiological studies involving human patients. There are, however, concerns regarding glyphosate being taken up by genetically modified (GMO) plants, especially corn, and persisting in snacks made of corn, including Doritos.
As a result of the classification as probably carcinogenic, some countries, predominantly in Europe, restricted the use of glyphosate. Other countries, including the USA, however, did not restrict the use of glyphosate.
Further animal studies concluded no significant link between exposure to glyphosate and the development of tumors in animals [16]. However, the evidence is less clear in human studies. A review of seven studies combined with fourteen case-control studies found no consistent pattern of positive association [13]. Therefore, one could say that glyphosate is not carcinogenic. Similarly, a study on more than 54,000 workers who work with pesticides, of which more than 80% used glyphosate routinely, found no statistically significant association between glyphosate exposure and cancer on any site. However, it is worth noting that the study noted an increased risk for acute myeloid leukemia, an aggressive type of blood cancer, in the workers with the highest exposure quartile. This was, however, not significant when subjected to statistical analysis [11].
Additionally, several independent panels reviewed the available scientific evidence and concluded that the data is insufficient to support the classification as set out by the International Agency for Cancer Research [15]. However, it is important to note that gathering data and analyzing the evidence in human studies is extremely challenging, and the matter requires further research.
Summary: Do Doritos Cause Cancer?
There is no study directly establishing a link between the consumption of Doritos and cancer, it is a fact that any ultra-processed snacks should be consumed in moderation. While some ingredients of Doritos have been implicated as potential carcinogens, we need to stress the fact that more research is needed to understand this possible link. Additionally, these compounds are only present in trace amounts, and the national health authorities work hard to ensure that all food is safe for consumption. That said, some individuals may benefit from visiting a dietitian to establish a healthy and balanced diet, minimizing ultra-processed foods.