Eating more of certain types of foods could shorten cancer survivors’ lives, study finds
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Cancer survivors who eat more ultra-processed foods may face a higher risk of death, according to new research.
The study, published in the journal Cancer Epidemiology, Biomarkers & Prevention, found that higher consumption of highly processed foods was linked to a higher risk of mortality over time among people who had survived the disease.
Ultra-processed foods include items like packaged snacks, sugary drinks, and prepared foods that have been altered with added sugars, fats, salts, and preservatives, according to the Cleveland Clinic.
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The study’s lead author, Marialaura Bonaccio, PhD, of the IRCCS Neuromed Epidemiology and Prevention Research Unit in Italy, said the findings go beyond nutrition alone.
“The main conclusion is that higher consumption of ultra-processed foods is associated among cancer survivors with a significantly increased risk of overall and cancer-specific mortality,” he told News Digital.
A new study found that eating more highly processed foods is linked to an increased risk of cancer and death. (iStock)
“This relationship persists even after taking into account overall diet quality, suggesting that the way foods are processed, not just their nutrient content, plays an independent role in long-term health and disease,” he added.
The study followed more than 800 cancer survivors as part of a larger Italian health study that followed participants for nearly 18 years.
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The researchers analyzed the participants’ diets and grouped the foods according to the degree of industrial processing they underwent.
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According to the findings, those who consumed the highest amounts of ultra-processed foods had a 48% increased risk of death from any cause and a 57% increased risk of death from cancer compared to those who consumed the least.
The study also found that the overall eating pattern mattered more than any individual food.
Ultra-processed foods include packaged snacks, sugary drinks, and ready-to-eat meals with added sugars, fats, salt, and preservatives. (iStock)
“The magnitude of the increased risk was somewhat surprising,” Bonaccio told News Digital. “The fact that the link remained strong even after adjusting for diet quality was particularly surprising.”
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Inflammation and other biological effects related to processed foods may help explain the increased risk, the researchers said.
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“The most practical recommendation is to move toward minimally processed foods and home-cooked meals,” Bonaccio advised, noting that preparing meals from scratch with basic ingredients is a practical way to reduce dependence on ultra-processed foods.
People who ate the most ultra-processed foods had a 48% higher risk of death overall and a 57% higher risk of dying from cancer than those who ate the least, the study found. (iStock)
Bonaccio noted several limitations in the study.
The research was observational, meaning it showed a link between ultra-processed foods and an increased risk of death, but could not prove that one directly caused the other.
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The findings also relied on participants reporting what they ate, which may not always be accurate. Additionally, people’s diets may have changed over time and the study did not include detailed information about cancer stages, which could affect the results.
While there is no single “anti-cancer food,” experts generally recommend whole, minimally processed foods that are high in fiber and contain a variety of plant nutrients to reduce the risk of disease.
Kelly McGreal is a production assistant on the lifestyle team at News Digital.