Khaberni - A new scientific study indicates that cancer survivors who follow a diet rich in ultra-processed foods (UPF) face a much higher risk of death, either from their disease or from other causes.
The study, conducted by Italian researchers who followed thousands of participants over a decade and a half, provides compelling evidence that these foods are not just "empty calories", but can hinder recovery processes and increase inflammation in the body, threatening the lives of patients who have already fought a fierce battle with the disease.
The results showed that cancer survivors who had the highest consumption of ultra-processed foods faced a 48% higher risk of death from any cause and a 59% higher risk specifically from cancer itself, compared to those whose consumption was lower.
This means that the increased risk is not only associated with general health deterioration but also has a direct and specific effect on the progression of the malignant disease.
The list of these foods includes a wide range of products that are part of the modern diet, such as soft drinks, salty snacks (like potato chips), processed meats (such as sausages), ice cream, cookies, and even some types of bread and breakfast cereals, among others.
But the fundamental question posed by the study is: Why do these foods pose a particular threat to cancer patients? Dr. Maria Laura Bonaccio, the lead researcher in the study, explains that the issue is not just their high content of fats, salt, and sugar. The real problem lies in the "industrial process" itself that they undergo. These foods contain a cocktail of preservatives, emulsifiers, colorants, and artificial flavors that we do not use in our kitchens. These artificial additives can interfere with the body's metabolic processes and disrupt the delicate balance of the gut microbiome (essential for immunity and overall health), leading to a chronic state of inflammation.
For a cancer survivor, chronic inflammation is a fertile environment that may stimulate a return or worsening of the disease, even if the artificial food bears the same apparent nutritional values (like calories and protein) as a similar natural food.
To deepen understanding, the researchers analyzed blood samples from participants to check biomarkers associated with inflammation, and cardiovascular and metabolic diseases. They found that higher consumption of these foods was associated with an increase in markers of inflammation and an increase in resting heart rate, indicating that the mechanism by which these foods increase mortality may act through exacerbating inflammation and stressing the cardiovascular system, weakening the body's ability to resist and recover.
It is important to clarify that the study, which included 802 cancer survivors among a larger group of 24,000 participants, took into account many other factors that could affect the results, such as smoking, obesity, physical activity, the type of original cancer, and the overall quality of the diet. This strengthens the conclusion that ultra-processed foods have an independent and negative effect.
This study presents a clear and strong preventative message for both cancer survivors and the general public, emphasizing that focusing on the quality of food and the way it is prepared is as important as its nutritional content.
Researcher Bonaccio recommends a gradual shift towards a diet based on fresh, minimally processed, and home-cooked foods. She offers a simple practical tip to consumers: "Read the nutritional label. If you find more than five ingredients, or even one unfamiliar added substance, you are likely facing a highly processed product". This is not a call to alarm, but a call for awareness. In a world that is increasingly complex and industrialized, choosing what we put on our plates has become a first and fundamental defensive step to protect our health in the long term, especially for those who need it most.
