Study: Ultra-Processed Foods and Mortality in Cancer Survivors

New scientific data suggests that frequent consumption of ultra-processed foods is linked to an increased risk of death in cancer survivors. The study, published in Cancer Epidemiology, Biomarkers & Prevention, was based on data from 802 men and women with a history of cancer from the Italian Moli-sani study.

Participants were monitored for their dietary habits after diagnosis. Ultra-processed foods were defined as those that have undergone extensive industrial processing and contain additives such as preservatives, emulsifiers, flavor enhancers, and artificial colors, such as ready meals, processed meats, packaged snacks, soft drinks, and industrially produced sweets.

During the study, 281 deaths were recorded. Consumption of large amounts of ultra-processed foods was associated with a 50% higher risk of death from any cause and an increased risk of death from cancer.

This relationship remained strong even after adjusting for overall diet quality. Researchers believe that increased inflammation and a higher resting heart rate may explain this association.

The key message is to reduce ultra-processed foods and switch to fresh, minimally processed foods.

A practical rule is to check the label: products with more than five ingredients or with food additives are likely to belong to this category.

The researchers emphasize that the study is observational and does not prove a direct causal relationship, but reinforces concerns about ultra-processed foods.

Source: AΠΕ