Cancer Epidem Biomarkers Prev

Ultra-processed foods tied to higher mortality in long-term cancer survivors

February 5, 2026

A prospective analysis from the Moli-sani Study evaluated 802 adults with a prior cancer diagnosis to explore the relationship between post-diagnostic ultra‑processed food (UPF) intake and mortality. Participants were assessed a mean of 8.4 years after diagnosis, with diet categorized by Nova UPF classification and overall quality measured by the Mediterranean Diet Score. Over a median 14.6‑year follow‑up, 281 deaths occurred. Compared with the lowest third of intake, the highest UPF consumers had higher all‑cause (hazard ratio [HR], 1.48; 95% confidence interval [CI] 1.07–2.03) and cancer-related mortality (HR, 1.57; 95% CI, 1.00–2.47). Inflammation markers and resting heart rate together attenuated the strength of the UPF–mortality association by about 40%.

Clinical takeaway: Encourage survivors to reduce UPFs—such as packaged snacks, sugary beverages, and ready-to-eat meals—and shift toward fresh, minimally processed foods, as even diets similar in calories and nutrients may differ substantially in long-term health impact based on processing level.

Source:

Bonaccio M, et al. (2026, February 4). Cancer Epidemiol Biomarkers Prev. Ultra-processed food and mortality among long-term cancer survivors from the Moli-sani Study: prospective findings and analysis of biological pathways. https://pubmed.ncbi.nlm.nih.gov/41634927/