Cancer Survivors Face Risks from Ultra-Processed Foods

What the New Study Found

Cancer survivors who consume high levels of ultra-processed foods may face a significantly higher risk of death, even when the cause is unrelated to cancer itself, according to new research from the American Association for Cancer Research. The study linked diets heavy in ultra-processed foods — often high in sugar, salt and additives — to increased all-cause and cancer-specific mortality among survivors.

Why Processing Matters

Researchers emphasized that it’s not just nutrients that matter, but how food is processed. Ultra-processed foods often contain additives, artificial flavorings and preservatives that can interfere with metabolic processes, disrupt gut microbiota and promote inflammation. Even when two foods appear nutritionally similar on paper, the industrial processing involved in ultra-processed options may still make them more harmful to the body.

The Numbers Behind the Risk

The study followed more than 24,000 people over nearly two decades, including 802 cancer survivors who reported their dietary habits. During a median follow-up of 14.6 years, survivors in the highest third of ultra-processed food intake had a 48% higher rate of death from any cause and a 57% higher rate of death from cancer compared to those in the lowest third. Researchers also found that inflammation and elevated resting heart rates explained a significant portion of the increased risk.

Why Diet Quality Still Matters

The elevated risk remained even when accounting for adherence to a Mediterranean-style diet, suggesting that the level and nature of food processing plays an independent role in long-term health outcomes. Researchers cautioned against singling out one “bad” food, stressing that the overall pattern of eating heavily industrialized foods is the core concern.