Consuming significant quantities of ultra-processed foods could elevate the risk of death from cancer by nearly 60% among individuals already diagnosed with the disease, according to a major new study. The research, conducted in Italy, provides compelling evidence that dietary choices play a crucial role in long-term survival outcomes for cancer patients.
Study Links UPF Consumption to Increased Mortality
Italian researchers followed 24,325 participants aged 35 and over from the Molise region between 2005 and 2022, with detailed analysis focusing on 802 cancer survivors who provided comprehensive dietary information. The study, published in the respected journal Cancer Epidemiology, Biomarkers & Prevention, tracked participants for an average of 14.6 years, during which 281 deaths occurred among the cancer survivor group.
Stark Differences in Survival Outcomes
When participants were divided into three groups based on their consumption of ultra-processed foods, those in the highest consumption category demonstrated alarming mortality patterns. Compared to those consuming the least UPFs, this group showed a 48% higher rate of death from any cause and a striking 59% higher rate of death specifically from cancer.
Dr Marialaura Bonaccio from the department of epidemiology and prevention at IRCCS Neuromed in Italy explained the findings: "The substances involved in the industrial processing of foods can interfere with metabolic processes, disrupt gut microbiota, and promote inflammation. Even when an ultra-processed food has similar calorie content and nutritional composition on paper compared to minimally processed alternatives, it could still have a more harmful effect on the body."
Understanding the Biological Mechanisms
The research team investigated potential biological pathways through which ultra-processed foods might influence mortality rates. They examined various biomarkers related to inflammation, metabolism, and cardiovascular health among study participants.
"These results suggest that increased inflammation and elevated resting heart rate may partially explain the link between higher consumption of ultra-processed foods and increased mortality," Dr Bonaccio noted. "This helps clarify how food processing itself could contribute to worse outcomes among cancer survivors."
What Constitutes Ultra-Processed Foods?
Ultra-processed foods typically contain high levels of saturated fat, salt, sugar, and various additives while offering limited nutritional value. Common examples include:
- Ice cream and frozen desserts
- Processed meats like sausages and bacon
- Crisps and salty snacks
- Mass-produced bread and baked goods
- Many breakfast cereals and biscuits
- Ready meals and convenience foods
- Fizzy drinks and sugar-sweetened beverages
These products often contain preservatives, emulsifiers, artificial colours, and flavours not typically used in home cooking, which may contribute to their negative health impacts.
Practical Dietary Recommendations
The research team examined seven specific categories of ultra-processed foods, finding that while some groups showed clearer links to increased mortality than others, the overall pattern remained consistent. Dr Bonaccio emphasised: "The main message for the public is that overall consumption of ultra-processed foods matters far more than any individual item."
She continued: "Focusing on the diet as a whole and reducing ultra-processed foods overall while shifting consumption toward fresh, minimally processed, home-cooked foods is the most meaningful and beneficial approach for health."
Simple Strategies for Healthier Eating
For those seeking to reduce their consumption of ultra-processed foods, Dr Bonaccio offered practical advice: "A practical way to do this is by checking labels: Foods with more than five ingredients, or even only one food additive, are likely to be ultra-processed."
The study's findings add to growing evidence about the health risks associated with ultra-processed foods, which have previously been linked to increased risks of obesity, heart disease, cancer development, and early death in the general population. For cancer survivors specifically, this research highlights the critical importance of dietary choices in influencing long-term health outcomes and survival prospects.
