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High ultra-processed food intake linked to significantly higher cancer and overall death risk in Italian survivors, study finds.
A new study of 802 cancer survivors in southern Italy found that those with the highest intake of ultra-processed foods (UPFs) were nearly 60% more likely to die from cancer and 48% more likely to die from any cause over an average 14.6-year follow-up.
UPFs, including processed meats, sugary drinks, snacks, and ready meals, were linked to higher mortality even after adjusting for lifestyle and medical factors.
Researchers suggest the processing itself—through additives, preservatives, and high levels of sugar, salt, and fat—may drive harm by increasing inflammation, disrupting gut health, and affecting metabolism.
The findings emphasize that overall UPF consumption matters more than individual items, and experts recommend shifting toward fresh, minimally processed, home-cooked foods.
El alto consumo de alimentos ultraprocesados está relacionado con un riesgo significativamente mayor de cáncer y muerte en general en los sobrevivientes italianos, según el estudio.