Ultra-Processed Foods Linked to Increased Cancer Mortality Risk in Survivors
A new study reveals a concerning link between diets high in ultra-processed foods and a significantly increased risk of death for individuals who have survived cancer. Italian researchers found that cancer survivors who consumed the most of these foods faced a 59% higher risk of succumbing to cancer and a 48% higher risk of mortality from all causes compared to those with the lowest intake.
The 15-year follow-up study underscores the lasting impact of dietary choices on long-term health following a cancer diagnosis. While the dangers of ultra-processed foods have been previously acknowledged, this research highlights their particularly detrimental effects on those already vulnerable.
The NOVA Food Classification System
The study utilized the NOVA food classification system, a method that categorizes foods based on the extent of industrial processing. This system, while not widely known in Quebec, has demonstrated effectiveness in studies related to weight loss and managing conditions like diabetes. The NOVA system divides foods into four groups:
- Minimally or unprocessed foods (green category)
- Processed food ingredients (yellow category)
- Processed foods (orange category)
- Ultra-processed foods (red category)
Ultra-processed foods are defined as those produced industrially and containing ingredients not typically used in home cooking, such as emulsifiers, preservatives, artificial colors, and flavors. This broad category encompasses items like soft drinks, instant noodles, chips, flavored yogurts, and even commercially prepared whole-wheat breads.
Inflammation and Heart Rate as Key Factors
According to the study authors, approximately 37% of the observed associations between ultra-processed food consumption and increased mortality risk could be explained by elevated levels of inflammatory markers and resting heart rate. “We knew that there was an increased risk of developing cancer linked to ultraprocessed foods,” recalled a scientist with the cancer research program at the Research Institute of the McGill University Health Center. “Now there is evidence that there is an increased risk of dying, either from cancer or other causes.”
However, the precise mechanisms by which these foods contribute to poorer health outcomes remain unclear. One expert cautioned that the study results may be influenced by selection bias, suggesting that participants consuming more ultra-processed foods might already be in poorer health due to their cancer or its treatment, or simply lack the ability to prepare healthier meals.
Beyond Calories: The Hidden Harm of Industrial Processing
The study authors emphasize that the harmful effects of ultra-processed foods extend beyond their calorie or nutritional content. Even foods with seemingly comparable nutritional profiles to minimally processed alternatives can have a more detrimental impact on the body. Industrial processing can interfere with metabolic processes, disrupt the gut microbiota, and promote inflammation.
“Even if an ultra-processed food has, on paper, a similar calorie content and nutritional composition as a minimally processed or ‘natural’ food, it may still have a more harmful effect on the body,” the authors explained.
A Call for Action: Parallels to Tobacco Regulation
The findings have prompted calls for a reevaluation of dietary habits and potential public health interventions. One expert drew a parallel to the fight against smoking, stating, “It’s a bit like cigarettes. We did not know exactly which chemical compound could increase the risk of lung cancer in smokers, but that did not prevent us from starting to legislate, then adopting regulations and laws to regulate and reduce smoking.”
Currently, ultra-processed foods account for nearly 45% of the daily energy intake of Canadians aged 20 and over. This underscores the pervasive presence of these foods in modern diets and the urgent need for greater awareness and preventative measures.
“We can’t really prevent cancer, but we can reduce the risk of developing it,” said one expert. “We must limit the consumption of processed foods high in added sugars, processed meats, sugary soft drinks, etc.” There is “enough smoke to say that we should, as individuals and as a society, start making choices or support people to bring them to abandon ultra-processed foods.”
[Image of a fast food dish in Germany in 2024. (AP Photo/Markus Schreiber)]
The study’s findings were published in the journal Cancer Epidemiology, Biomarkers & Prevention.
