Cancer survivors who consume higher amounts of ultraprocessed foods face a significantly greater risk of death from all causes, including cancer-related death, according to a new study published in Cancer Epidemiology, Biomarkers & Prevention, a journal of the American Association for Cancer Research (AACR).
Researchers examined whether the level of food processing, rather than just nutrient content, could influence long-term survival among people who had already been diagnosed with cancer.
Ultraprocessed foods are industrially manufactured products that often contain additives, preservatives, artificial sweeteners, emulsifiers, and high levels of sugar, salt, and unhealthy fats. These foods are typically low in fiber, vitamins, and minerals. Previous research has linked ultraprocessed foods to obesity, cardiovascular disease, and inflammation, but evidence in cancer survivors has been limited.
Using data from the large Moli-sani Study in southern Italy, researchers followed 24,325 adults for up to 17 years. Within this group, 802 participants were identified as cancer survivors at the start of the analysis. Dietary habits were assessed using a detailed food frequency questionnaire, and foods were classified according to the NOVA system, which groups foods based on their level of processing.
During a median follow-up of 14.6 years, 281 deaths occurred among cancer survivors. Those in the highest third of ultraprocessed food intake had a 48% higher risk of death from any cause and a 57% higher risk of cancer-related death compared with those in the lowest third. These associations remained even after adjusting for overall diet quality, physical activity, body weight, smoking, and medical history.
Further analyses suggested that increased inflammation and higher resting heart rate may partly explain the observed risks. The authors emphasize that the overall pattern of consuming ultraprocessed foods matters more than any single product.
While the study cannot prove cause and effect, the findings suggest that cancer survivors may benefit from limiting ultraprocessed foods and prioritizing fresh, minimally processed, home-cooked meals as part of a healthier lifestyle.
REFERENCE: Bonaccio, M., et al. (2026) Ultra-processed food and mortality among long-term cancer survivors from the Moli-sani Study: prospective findings and analysis of biological pathways. Cancer Epidemiology Biomarkers & Prevention. Cancer Epidemiology Biomarkers & Prevention. DOI: 10.1158/1055-9965.EPI-25-0808. https://aacrjournals.org/cebp/article-abstract/doi/10.1158/1055-9965.EPI-25-0808/772087/Ultra-processed-food-and-mortality-among-long-term
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