US EditionHigh intake of ultraprocessed foods increases risk of both all-cause and cancer-specific death
Cancer survivors with the highest ultraprocessed food intake had a 48% higher all-cause death rate and 59% higher cancer death rate in a 14.6-year study, researchers found.
- Published today in Cancer Epidemiology, Biomarkers & Prevention, researchers found cancer survivors in the highest third of ultraprocessed food intake had a 48% higher all-cause death rate and a 59% higher cancer death rate .
- Researchers noted that ultraprocessed foods often contain high levels of saturated fat, sugar, salt and additives that crowd out nutritious foods, and the NOVA classification system defines UPFs among four processing groups.
- In the Moli‑sani Study, researchers followed 24,325 people from March 2005 to December 2022 and identified 802 cancer survivors who completed EPIC questionnaires; during a median follow-up of 14.6 years, there were 281 deaths.
- Focusing on overall diet and reducing ultraprocessed foods, Bonaccio advised, since 'The main message for the public is that overall consumption of ultraprocessed foods matters far more than any individual item,' and checking labels for more than five ingredients or one additive is recommended.
- However, the authors noted key limitations including observational study limitations and biomarkers of inflammation, metabolic and cardiovascular function showed inflammatory scores and resting heart rate attenuated the association by 37.3%.
12 Articles
12 Articles
Ultraprocessed foods linked to higher mortality risk among cancer survivors
Greater consumption of ultraprocessed foods may increase cancer survivors’ risk for death, according to results of a prospective cohort study.Survivors who consumed the most ultraprocessed foods exhibited significantly higher rates of all-cause and cancer-specific mortality than those who consumed the lowest amount.
The risk of death after a cancer may also depend on the diet. A new study shows which foods should be avoided.
Everyday foods linked to 59 per cent higher cancer death risk unveiled in new study
Cancer patients who regularly eat ultra-processed foods face a substantially elevated risk of dying from their illness, scientists have warned.The study, published in Cancer Epidemiology, Biomarkers & Prevention, revealed those with the highest consumption of such products were 59 per cent more likely to succumb to their cancer than individuals who ate the least.Researchers at IRCCS Neuromed monitored 802 cancer survivors over an average period …
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