It’s no secret that a diet heavy in sugary snacks and pre-packaged meals isn’t healthy for anyone. But new research suggests the stakes are even higher for those with a cancer diagnosis.
Consuming high amounts of ultra-processed foods is linked to a higher risk of death among long-term cancer survivors, according to a study published recently in the medical journal Cancer Epidemiology, Biomarkers and Prevention.
The Italian study identified 802 cancer survivors from a larger group of over 24,000 people.
The researchers then tracked the cancer survivors for nearly 15 years, measuring their diet with detailed questionnaires and the NOVA food classification system. The researchers used that data to calculate how much ultra-processed food participants were eating based on both weight and daily calorie intake.
Their findings show that survivors who consumed the highest amounts of ultra-processed foods experienced a statistically significant increase in all-cause mortality. In other words, they were more likely to die from any cause during the study period compared to those who ate the least amount of processed foods.
What counts as ultra-processed?
Ultra-processed foods are made with ingredients that have been industrially processed, artificially flavored, colored or chemically altered.
The researchers analyzed data for seven groups of ultra-processed foods:
- Artificially and sugar-sweetened beverages, artificial sweeteners and spirits
- Dairy and cheese products
- Processed meat
- Salty snacks and savory foods
- Fatty spreads and sauces
- Starchy foods
- Sugary foods and sweets
While some ultra-processed foods were linked to higher mortality, there was no clear link with others. Study author Marialaura Bonaccio notes in a summary of the findings:
“The main message for the public is that overall consumption of ultra-processed foods matters far more than any individual item. Focusing on the diet as a whole and reducing ultra-processed foods overall and shifting consumption toward fresh, minimally processed, home-cooked foods is the most meaningful and beneficial approach for health.”
Ultra-processed foods often replace more nutritious options like fruits, vegetables and whole grains, leaving the body with a “nutritional void” when it needs more dietary support to recover from a major health event like cancer.
Behind the risk
The researchers suggest that the poor nutritional profile of ultra-processed foods — high in sugar, salt and unhealthy fats while being low in fiber and vitamins — can lead to chronic inflammation.
Chronic inflammation is a known driver of various health issues, including heart disease and cancer recurrence. And the additives found in these foods, such as nitrates in processed meats or artificial sweeteners in diet sodas, may have carcinogenic properties or disrupt the gut microbiome, further compromising the immune system.
The study’s methodology, which relied on participants self-reporting their dietary habits, does have limitations. Memories can be imperfect, and diets can change.
However, the findings align with a growing body of evidence that these industrial foods are fundamentally harmful to human biology.
Ultra-processed foods have previously been linked to premature aging and other chronic conditions. You can learn more in “Eating This Type of Food Is Now Tied to Premature Aging” and “Common Food Group Is Linked to Memory Problems and Strokes.”
As Bonaccio points out, whether you’re a cancer survivor or just looking to live a healthier life, it’s important to look at nutrition labels when grocery shopping:
“Foods with more than five ingredients, or even only one food additive, are likely to be ultra-processed.”