Eating ultra-processed foods can shorten the lives of those battling cancer. “Among the people who have already received a cancer diagnosis and they consume high quantities of ultra-processed foods there is an increase in mortality” we read in a study, conducted by the Epidemiology and Prevention Unit of the Irccs Neuromed of Pozzilli in the province of Isernia with the support of the Airc Foundation for Cancer Research. Mortality “both specific to oncological disease and to all causes, compared to those who, despite the same health condition, follow a healthier diet”.
The effects of consuming ultra-processed foods
Ultra-processed foods are considered unhealthy for several reasons, Neuromed explains. They are often low in essential nutrients such as vitamins, minerals and fiber. Furthermore, during industrial processing, additives such as artificial flavours, preservatives and emulsifiers are often introduced, as well as high levels of added sugars and unhealthy fats, to which the body is not well adapted. With the consumption of ultra-processed foods growing in many countries around the world, it is therefore important to better understand whether reducing their intake can help those who have already received a cancer diagnosis to live longer and in better health. “What people eat after a cancer diagnosis can influence survival – says Marialaura Bonaccio, lead author of the article – but most research conducted on this population has focused only on nutrients and not on the degree of food processing. Substances used in industrial processes can interfere with metabolic mechanisms, alter the intestinal microbiota and promote inflammation. Consequently, even when an ultra-processed food has a similar caloric content and nutritional composition, at least on paper, to those of a minimally processed or ‘natural’ food, it can still have more harmful effects on the body.”
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As part of the Moli-sani project, Bonaccio and colleagues followed 24,325 people aged 35 or over, residing in Molise, from March 2005 to December 2022. Within this population, 802 participants were identified (476 women and 326 men) who had already had a cancer diagnosis at the time of entry into the study and for whom detailed information on diet was available, collected through the food frequency questionnaire of the Epic study (European Prospective Investigation into Cancer and Nutrition). The Nova system was used to identify ultra-processed foods, which assigns each food to one of 4 groups based on the level and purpose of industrial processing. Participants were then divided into 3 groups based on their level of daily consumption of ultra-processed foods. Analyzes adjusted for numerous factors, including demographic variables, smoking status, body mass index, leisure-time physical activity, medical history, type of cancer, and overall diet quality, assessed by the Mediterranean Diet Adherence Score. The participants were followed for almost 15 years, at the end of which it emerged that those who consumed the most ultra-processed foods had a 48% higher relative risk of mortality from all causes and a 59% higher relative risk of cancer mortalitycompared to those who limited the intake of these foods in their diet.
“One of the most interesting data emerging from our study – underlines Bonaccio – is that the association between ultra-processed foods and mortality persists even after taking into account the overall quality of the diet, measured in our case as adherence to the traditional Mediterranean diet. This data suggests that the negative effects on health are not explained exclusively by an unfavorable nutritional profile, but the level and nature of industrial food processing play an independent role in determining long-term health outcomes”.
To explore the potential biological mechanisms involved, Neuromed researchers analyzed inflammatory, metabolic and cardiovascular biomarkers, based on samples and participant data. Two factors were particularly relevant: indices of inflammation and resting heart rate. “These results – comments Licia Iacoviello, head of the Epidemiology and Prevention Unit of the Neuromed and professor of Hygiene at the Lum University of Casamassima – suggest that the increase in inflammation and resting heart rate may partly explain the link between a greater consumption of ultra-processed foods and the increase in mortality. This in fact helps to clarify how industrial food processing can negatively impact the health outcomes of patients after a cancer diagnosis”.
“The main message for the public – summarizes Iacoviello – is that the overall consumption of ultra-processed foods is much more relevant than the individual food. Concentrating on the whole diet, reducing ultra-processed foods overall and directing consumption towards fresh, minimally processed and home-prepared foods, represents the most significant and advantageous approach for health. A practical indication can come from reading the labels: foods with more than 5 ingredientsor even with just one food additive, they are probably ultra-processed“.
date:2026-02-13 23:17:00
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