A study of 802 cancer survivors found that high consumption of ultraprocessed foods (UPFs) is linked to a 48% higher all-cause mortality rate and a 57% higher cancer-specific mortality rate over 15 years. Adjustments were made for age, physical activity, and
other factors. The study suggests that reducing UPF intake could benefit long-term cancer survival. The study emphasizes the importance of a diet rich in fresh, minimally processed foods. No commercial funding was reported.
The Takeaway: Limiting intake of UPFs may improve survival in cancer survivors.