Higher consumption of ultra-processed foods is significantly associated with increased mortality among cancer survivors, according to a recent study. The findings, published in , in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research (AACR), highlight a potential link between dietary habits post-diagnosis and long-term survival.
Researchers found that cancer survivors who consumed the highest amounts of ultra-processed foods faced a 48% higher risk of death from any cause and a 57% higher risk of death specifically from cancer, compared to those with the lowest intake. This suggests that what individuals eat after a cancer diagnosis may play a crucial role in their overall prognosis.
The Study
The study, conducted by the Research Unit of Epidemiology and Prevention at IRCCS Neuromed in Pozzilli, Italy, with support from the Italian Association for Cancer Research (AIRC) Foundation, analyzed data from the Moli-sani project. This long-term epidemiological study, initiated in , has followed over 24,000 adults residing in the Molise region of Italy. Within this cohort, researchers identified 802 participants (476 women and 326 men) who had already received a cancer diagnosis at the time of enrollment.
Dietary habits were assessed using a food frequency questionnaire, a common tool in nutritional epidemiology. Foods were categorized according to the NOVA system, a classification method that groups foods based on the extent and purpose of industrial processing. This system divides foods into four categories, ranging from minimally processed foods to ultra-processed foods.
Participants were divided into three groups based on their daily consumption of ultra-processed foods and followed for nearly 15 years. Statistical analyses were carefully adjusted to account for a variety of factors that could influence the results, including age, sex, smoking status, body mass index, physical activity levels, medical history, the specific type of cancer diagnosed, and the overall quality of their diet, as measured by adherence to the Mediterranean diet.
What are Ultra-Processed Foods?
Ultra-processed foods are characterized by their extensive industrial processing and often contain ingredients not typically used in home cooking. According to lead author Marialaura Bonaccio, PhD, of IRCCS Neuromed, these foods are often low in essential nutrients like vitamins, minerals, and fiber. The industrial processes used to create them introduce additives, artificial flavorings, preservatives, emulsifiers, and high levels of added sugars and unhealthy fats.
“The substances involved in the industrial processing of foods can interfere with metabolic processes, disrupt gut microbiota, and promote inflammation,” explained Dr. Bonaccio in a press statement. “even when an ultra-processed food has a similar calorie content and nutritional composition on paper compared to a minimally processed or ‘natural’ food, it could still have a more harmful effect on the body.”
Implications for Cancer Survivors
These findings build upon growing evidence linking ultra-processed food consumption to adverse health outcomes, including an increased risk of cancer itself. A study published in in The Lancet Clinical Medicine demonstrated a correlation between higher consumption of ultra-processed foods and a greater risk of overall cancer incidence, specifically ovarian and brain cancer, as well as cancer mortality.
The current study extends this research by focusing specifically on cancer survivors, a population particularly vulnerable to the effects of diet on long-term health. The increased risk of death observed in those consuming more ultra-processed foods may be related to increased inflammation and an elevated resting heart rate, as suggested by the researchers.
What Does This Mean for Patients?
While this study establishes a significant association, it’s important to remember that it does not prove causation. Further research is needed to fully understand the mechanisms by which ultra-processed foods may impact cancer survival. However, the findings strongly suggest that cancer survivors should prioritize a diet rich in whole, minimally processed foods.
Focusing on a dietary pattern similar to the Mediterranean diet – abundant in fruits, vegetables, whole grains, legumes, and healthy fats – may offer protective benefits. Reducing the intake of ultra-processed foods, such as packaged snacks, sugary drinks, and processed meats, could contribute to improved health outcomes and potentially extend survival for individuals living with a history of cancer.
As Dr. Bonaccio notes, the quality of food, not just the quantity of calories or nutrients, appears to be a critical factor in post-cancer health. This underscores the importance of a holistic approach to cancer care that includes attention to dietary habits alongside conventional medical treatments.
