Study Links Ultra-Processed Foods to Cancer Mortality

A new study published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research, suggests that people with cancer who consume high amounts of ultra-processed foods (UPFs) face a significantly increased risk of death. Researchers from IRCCS Neuromed in Italy, led by Dr. Marialaura Bonaccio, followed 24,325 individuals in Italy===Molise from 2005 to 2022, including 802 cancer survivors. The study found that those with the highest UPF intake had a 48% higher rate of death from any cause and a 59% higher rate of cancer-specific death. The findings indicate that industrial processing, additives, and ingredients in UPFs may interfere with metabolic processes, disrupt gut microbiota, and promote inflammation, contributing to worse outcomes for cancer survivors. The researchers advise reducing overall UPF consumption and shifting towards fresh, minimally processed, home-cooked foods.