A recent study suggests that ultra-processed foods could pose a significant risk to cancer survivors. Italian researchers conducted a 15-year follow-up study, revealing that cancer survivors with diets high in ultra-processed foods faced a 59% increased risk of cancer recurrence and a 48% higher risk of all-cause mortality compared to those with lower consumption.
The study authors noted that 37% of these associations could be attributed to elevated levels of inflammatory markers and resting heart rate. While the link between processed foods and cancer development is known, this study sheds light on the increased risk of death, whether from cancer or other causes.
David Labbé, a scientist at McGill University Health Centre, emphasized the importance of limiting the intake of processed foods high in added sugars, processed meats, and sugary drinks to reduce the risk of cancer.
Ultra-processed foods, which are industrially produced and contain additives not commonly used in home cooking, can disrupt metabolic processes, gut health, and trigger inflammation. Despite having similar calorie and nutritional content to natural foods, ultra-processed foods can have a more harmful impact on health.
Labbé compared the push to reduce ultra-processed food consumption to efforts to regulate smoking, urging individuals and society to make healthier choices. The Nova food classification system, utilized in the study, categorizes foods into minimally processed, processed food ingredients, processed foods, and ultra-processed foods.
While the mechanisms behind the negative effects of ultra-processed foods are not fully understood, the study underscores the need to move away from these food choices for better health outcomes.
