Ultraprocessed foods are becoming more common in diets around the world, but growing evidence suggests they may be harmful—especially for people who have survived cancer.
A new study led by Dr. Marialaura Bonaccio from the Research Unit of Epidemiology and Prevention at IRCCS Neuromed in Italy shows that a higher intake of these foods is linked to a shorter life among cancer survivors. The research is published in Cancer Epidemiology, Biomarkers & Prevention.
Ultraprocessed foods are heavily industrialized items like packaged snacks, sugary drinks, processed meats, and ready-made meals. They usually contain added sugars, unhealthy fats, preservatives, emulsifiers, and artificial flavors.
Even when these foods appear to have similar calories and nutrients as fresh foods, they may still harm the body because of the chemical additives and the way they are processed.
In the long-running Moli-sani Study, researchers followed more than 24,000 people over the age of 35 living in Southern Italy. Within this group, they focused on 802 people who had survived cancer. Participants gave detailed information about their diets, which was analyzed using the NOVA food classification system to identify ultraprocessed food intake.
The researchers measured ultraprocessed food consumption two ways: by weight (how much of their daily food was ultraprocessed by mass) and by energy (how many of their daily calories came from ultraprocessed foods). Participants were divided into three groups based on how much ultraprocessed food they ate by weight.
Over nearly 15 years of follow-up, 281 cancer survivors died. Those in the group eating the most ultraprocessed food had a 48% higher risk of death from any cause and a 59% higher risk of dying from cancer compared to those in the group eating the least.
These risks remained even after adjusting for other factors such as age, gender, weight, physical activity, and overall diet quality.
Dr. Bonaccio explained that this means the way food is processed may play an independent role in health, beyond its calorie count or nutrient profile. Inflammation and changes to the gut caused by these foods may help explain the increased risk.
The researchers also looked at biological data such as inflammation levels and heart rate. When they adjusted their models to include these factors, the link between ultraprocessed foods and death dropped by 37%, suggesting inflammation and heart health may partly explain the harm.
They also analyzed seven types of ultraprocessed foods: sugary drinks and sweets, processed meats, dairy, salty snacks, fatty spreads, starchy foods, and alcohol. Some food groups showed stronger links to poor outcomes, but overall, the study suggests it’s the total amount of ultraprocessed food that matters most.
Dr. Bonaccio advises that rather than worrying about specific food items, people—especially cancer survivors—should focus on reducing ultraprocessed foods in general. A good rule of thumb is to check food labels: if an item has more than five ingredients or contains food additives, it is likely ultraprocessed.
The study does have some limitations. Because it’s an observational study, it can’t prove cause and effect. Participants reported their own diets, which could lead to mistakes, and eating habits may have changed during the study period. Also, data on cancer stage at diagnosis was not available.
Still, the findings point to a clear trend: cancer survivors who eat fewer ultraprocessed foods may live longer, healthier lives.
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