Quick Read
- Two new studies link high ultra-processed food (UPF) intake to increased mortality risk for cancer survivors.
- A Rutgers study found Black women with breast cancer consuming high UPFs had 36-40% higher mortality risk.
- The Moli-sani Study in Italy showed cancer survivors with highest UPF intake had 48% higher all-cause death and 57% higher cancer-specific death rates.
- Risk for Black women with breast cancer increased above four servings of UPFs per day.
- UPFs contribute to metabolic changes, inflammation, and displace healthier foods, worsening cancer outcomes.
New research published in Cancer Epidemiology, Biomarkers & Prevention has delivered a stark warning about the significant health risks associated with high consumption of ultra-processed foods (UPFs) for cancer survivors. Two distinct studies, one focusing on Black women with breast cancer in New Jersey and another on a broader cohort of cancer survivors in Italy, both found a clear link between UPF intake and increased mortality rates, underscoring the urgent need for revised nutrition guidance.
Ultra-Processed Foods: A Growing Concern for Cancer Survivors
One of the studies, led by Dr. Tengteng Wang from the Rutgers Cancer Institute in New Jersey, followed 1,733 Black women diagnosed with breast cancer between 2005 and 2019. The findings indicated that women who consumed the highest amounts of ultra-processed foods prior to their diagnosis faced a 36% to 40% higher risk of dying, either specifically from breast cancer or from any cause, compared to those with the lowest intake. Dr. Wang highlighted a potential consumption threshold, noting that risk began to increase significantly above approximately four servings of UPFs per day.
Separately, a large prospective cohort study known as the Moli-sani Study, conducted in Italy by Dr. Marialaura Bonaccio and colleagues, examined 802 cancer survivors over a median follow-up of 14.6 years. This research revealed that individuals in the highest third of ultra-processed food consumption had a 48% higher rate of death from any cause and a 57% higher rate of cancer-specific death compared to those in the lowest consumption group.
These converging findings from diverse populations emphasize that the impact of ultra-processed foods on health outcomes, particularly for vulnerable populations like cancer survivors, is a global concern.
Disproportionate Impact on Black Women with Breast Cancer
Dr. Wang’s study is particularly notable as it addresses a critical gap in existing research by focusing on Black women, a demographic historically underrepresented in cancer studies and one that disproportionately experiences poorer breast cancer outcomes in the United States. The research suggests that reducing UPF intake could be a meaningful and achievable strategy to support long-term health and survival for Black breast cancer survivors, who face the highest rates of breast cancer mortality in the U.S.
Previous work on ultra-processed foods and cancer survival has largely been conducted in predominantly White women, leaving limited information on how these foods affect racial and ethnic minority groups. The Rutgers study helps to fill this void, providing crucial evidence for targeted health interventions.
Biological Pathways and Practical Guidance on Ultra-Processed Foods
Researchers from both studies point to several overlapping biological mechanisms that could explain the link between ultra-processed foods and increased mortality. UPFs are typically high in calories, added sugars, refined carbohydrates, and unhealthy fats, while being low in essential nutrients. This dietary pattern can contribute to weight gain, insulin resistance, and abnormal cholesterol levels, all of which are known to worsen cancer outcomes. The Italian study specifically noted that industrial processing substances can interfere with metabolic processes, disrupt gut microbiota, and promote chronic inflammation and oxidative stress, creating an environment conducive to cancer progression.
Dr. Bonaccio emphasized that the overall consumption of ultra-processed foods is more critical than focusing on individual items. For consumers, a practical guideline is to check food labels: products with more than five ingredients or even a single food additive are likely to be ultra-processed. Common examples include packaged baked goods, sugary cereals, ready-to-eat meals, and deli cold cuts.
Future of Nutrition and Ultra-Processed Foods Research
The researchers advocate for significant changes at both clinical and public health levels. Clinically, survivorship care should integrate clear, practical nutrition guidance that prioritizes food quality, focusing on whole, minimally processed foods. This guidance must be culturally appropriate and tailored to the economic realities and food environments of diverse communities.
From a public health and policy perspective, the findings highlight the necessity of broader systemic changes. These include improving access to fresh foods, supporting subsidies for fruits and vegetables, and regulating the targeted marketing of ultra-processed foods in communities already disproportionately affected by cancer and diet-related diseases. Future research will aim to confirm these findings in other cancer types and populations, investigate underlying biological mechanisms using objective biomarkers, and conduct intervention studies to test whether reducing UPF intake can directly improve cancer survival outcomes.
The consistent findings across these independent studies provide compelling evidence that dietary patterns heavily reliant on ultra-processed foods can significantly impede the long-term survival of cancer patients, reinforcing the critical role of nutrition in post-diagnosis care and prevention efforts.