Cancer survivors consuming high amounts of ultra-processed foods (UPFs) might face a considerably greater risk of mortality, regardless of the cause. A recent study by the American Association for Cancer Research indicates that increasing the consumption of these convenience foods, which often contain high levels of sugar, salt, and additives, is correlated with higher risks of death from any cause as well as cancer-specific mortality.
“Diet after a cancer diagnosis can impact survival rates, but much of the research has primarily focused on nutrients rather than how food is processed,” stated Marialaura Bonaccio, Ph.D., the lead researcher from the Epidemiology and Prevention Research Unit at IRCCS Neuromed in Italy.
Nutrition experts suggest that UPFs typically lack essential nutrients and are packed with additives, artificial flavors, preservatives, and unhealthy fats that the body may not adequately process. Bonaccio noted, “The industrial processing of food can disrupt metabolic processes, alter gut health, and lead to inflammation.”
She further indicated that even when the calorie and nutritional values of UPFs seem comparable to less processed or ‘natural’ foods, the adverse effects on health could still be significant.
The study monitored over 24,000 participants from 2005 to 2022, focusing specifically on 802 cancer survivors who provided dietary data through the European Prospective Investigation into Cancer and Nutrition (EPIC) questionnaire. All subjects were over 35 and resided in the Molise region in southern Italy.
UPF was categorized according to the NOVA classification system, which sorts foods based on the level of industrial processing. Researchers investigated seven categories of ultra-processed items, including processed meats, salty snacks, sweets, and additives in dairy products.
To assess consumption, the team evaluated two metrics: the weight ratio (the overall weight of UPF versus total food consumption) and energy ratio (the percentage of daily calories derived from UPF). Their findings indicated that cancer survivors in the highest third of UPF consumption by weight had a 48% increased risk of dying from any cause and a 57% higher risk of dying from cancer compared to those in the lowest third.
Despite increased inflammation and elevated resting heart rate explaining about 37% of the association between UPF and mortality, the risks persisted even when accounting for adherence to a Mediterranean-style diet.
Bonaccio urged against scapegoating any specific “bad” food, stressing that the overarching concern is a diet heavily reliant on ultra-processed items. “The negative health impacts cannot be solely attributed to missing nutrients,” she explained. “The method and extent of industrial food processing play significant roles as well.”
In light of these findings, the researchers advise cancer survivors to carefully read labels, as foods with more than five ingredients or industrial additives are likely ultra-processed. “Adopting a whole-foods approach and turning towards fresh, minimally processed, home-cooked meals is essential,” Bonaccio recommended.
However, the researchers acknowledged limitations in the study, including its observational nature which prevents establishing cause and effect. Surveying self-reported dietary habits may lead to inaccuracies, and since diet was assessed about eight years post-diagnosis, the results might only reflect those who survived long enough to respond. Moreover, as the study population was Italian, its applicability might be restricted.
