Ultra-processed foods linked to higher death risk for cancer survivors

An observational Italian study of more than 800 cancer survivors followed nearly 18 years found that those with the highest intake of ultraprocessed foods had a 48% higher risk of death from any cause and a 57% higher risk of death from cancer compared with those with the lowest intake. The association persisted after adjusting for overall diet quality, suggesting that how foods are processed may influence long-term health beyond nutrient content. The researchers recommend minimally processed, home-cooked meals, but note limitations like self-reported diets and lack of cancer-stage data, so causation cannot be established.