A recent study suggests that individuals diagnosed with cancer who have a high intake of ultra-processed foods (UPFs) may face an almost 60% higher risk of succumbing to the disease. Researchers in Italy discovered that those with the greatest consumption of UPFs were significantly more likely to experience premature death compared to those who consumed the least amount.
Ultra-processed foods have been associated with various health issues, including an elevated likelihood of obesity, heart disease, cancer, and premature mortality. Common examples of UPFs comprise ice cream, processed meats, crisps, mass-produced bread, certain breakfast cereals, biscuits, numerous ready meals, and carbonated beverages.
These processed foods often contain excessive levels of saturated fat, salt, sugar, and additives, which experts believe displaces more nutritious options in people’s diets. Additionally, UPFs frequently incorporate additives and ingredients not typically used in homemade cooking, such as preservatives, emulsifiers, and artificial colors and flavors.
The study was recently published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research. Over a period from 2005 to 2022, researchers monitored 24,325 individuals aged 35 or older residing in the Molise region of southern Italy.
Among this cohort, 802 cancer survivors (476 females and 326 males) completed detailed dietary questionnaires at the study’s commencement. By assessing the weight of UPFs consumed daily, along with caloric intake, experts categorized individuals into three groups based on their UPF consumption ratio. Various factors, including smoking habits, body mass index, physical activity levels, medical history, cancer type, and overall diet quality, were taken into consideration.
Throughout an average tracking period of 14.6 years, there were 281 deaths among the 802 cancer survivors. The findings revealed that individuals in the top third of UPF intake had a 48% higher all-cause mortality rate and a 59% higher cancer-specific mortality rate compared to those in the lowest third. A higher proportion of calories from UPFs exhibited similar outcomes for cancer-related mortality but not for other causes.
Dr. Marialaura Bonaccio from the Department of Epidemiology and Prevention at IRCCS Neuromed in Italy highlighted that the compounds involved in food industrial processing could disrupt metabolic functions, alter gut microbiota, and trigger inflammation. She emphasized that even when an ultra-processed item appears to have similar caloric and nutritional content on paper compared to minimally processed or natural foods, it could have a more detrimental impact on the body.
Dr. Bonaccio and her team also delved into how food processing in UPFs might affect the body, examining inflammatory, metabolic, and cardiovascular markers in the study participants. Their results suggested that heightened inflammation and increased resting heart rate could elucidate the connection between increased UPF consumption and elevated mortality rates, shedding light on how food processing could contribute to unfavorable outcomes among cancer survivors.
The researchers further analyzed data pertaining to seven specific categories of UPFs, such as sugary beverages, artificial sweeteners, spirits, processed meats, salty snacks, and savory foods. While some food groups exhibited associations with higher mortality rates, others did not demonstrate a clear pattern.
Dr. Bonaccio emphasized the complexity of discerning differences among UPFs but emphasized that reducing overall consumption of ultra-processed foods and shifting towards fresh, minimally processed, home-cooked meals is crucial for health. She recommended checking food labels as a practical approach, noting that products with numerous ingredients or even just one food additive are likely to be ultra-processed.