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Increased consumption of ultra-processed foods increases the risk of cancer mortality
Last reviewed: 02.07.2025

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A recent study published in the journal Nutrients examined the association between ultra-processed food (UPF) consumption and gastrointestinal (GI) and all-cause mortality in southern Italy. The results showed that higher UPF consumption was associated with an increased risk of all-cause and GI cancer mortality, highlighting the need for dietary interventions.
Previous studies have identified chronic diseases such as cancer, type 2 diabetes and cardiovascular disease as leading causes of death worldwide, with diet being a significant modifiable factor for prevention.
UPFs now account for between 30% and 50% of daily calorie intake worldwide, increasing even in Mediterranean regions traditionally known for healthier diets.
Nova's classification highlights the industrial nature of UPFs, which often contain degraded food components and additives, and are high in sugars and fats but low in nutrients.
Studies have linked UPF consumption to a variety of health risks, including gut dysbiosis and an increased risk of cancer, especially colorectal cancer.
Despite these findings, gaps remain in understanding the impact of UPF consumption on all-cause mortality and gastrointestinal cancer.
The aim of this study was to address existing research gaps by investigating the association between UPF consumption and mortality in a Southern Italian population.
The study included 4870 participants from two cohorts in southern Italy. The Minerals and Cardiovascular Outcomes in Longitudinal (MICOL) study included participants randomly selected from electoral registers in Castellana Grotte who were followed for several years, while the Nutrition and Hepatology (NUTRIHEP) study included adults from general practitioner registers in Putignano.
Participants provided informed written consent and were interviewed with questionnaires including sociodemographic, medical, lifestyle and dietary information using the European Prospective Investigation into Cancer (EPIC) Food Frequency Questionnaire (FFQ).
Physical measurements such as weight, height and blood pressure were taken, as well as biochemical markers from fasting blood samples.
UPF consumption was assessed and classified by Nova, grouping foods by their level of processing. Participants were divided into quartiles based on their daily UPF consumption.
Cox regression and competing risks models were used to analyze the association between UPF consumption and mortality outcomes, adjusting for age, sex, body mass index (BMI), marital status, employment, smoking, daily calorie intake, and alcohol consumption.
During the study period, 935 participants (19.2%) died, for a mortality rate of 33.9 per 1000 person-years over 27,562.3 person-years.
Among the deceased, 271 (29.5%) died from cardiovascular diseases, and 268 (28.7%) from various types of cancer. Of these, 105 (11.2%) died from gastrointestinal cancer (including 22 cases of colon cancer, 34 cases of liver and intrahepatic bile duct cancer, and 20 cases of pancreatic cancer), and 396 (42.3%) from other causes.
The analysis found that compared with those in the lowest quartile of UPF consumption, those in the third quartile had a 27% higher risk of all-cause mortality (SHR 1.27), and those in the highest quartile had a 34% higher risk (SHR 1.34).
Specifically for gastrointestinal cancer mortality, the risk was significantly increased in the second quartile (SHR 1.65) and in the fourth quartile (SHR 3.14), indicating a dose-dependent association. In addition, the third quartile showed a 61% higher risk for other cancers (SHR 1.61).
These results highlight a significant association between higher UPF intake and increased mortality risk, particularly from gastrointestinal cancer, emphasizing the importance of dietary interventions to reduce UPF intake.
The findings of this study support previous studies demonstrating a positive, dose-dependent association between UPF consumption and the incidence of GI cancer and all-cause mortality.
This study highlights the increasing risk associated with higher UPF consumption, particularly among young people in Mediterranean countries where UPF consumption is increasing due to availability and convenience.
Strengths of the study include the use of a competing risks approach and robust cancer registry data. However, limitations include potential residual confounding and the failure of the baseline food frequency questionnaires to fully capture the degree of food processing.
Compared with previous studies, links have been established between UPF consumption and various cancers and metabolic diseases, such as colorectal and breast cancer, as well as type 2 diabetes. The high calorie content, added sugars and fats in UPF contribute to obesity and other metabolic problems, which are significant risk factors for chronic diseases.
Future studies should seek to clarify the causal mechanisms between UPF and health outcomes, taking into account factors such as nutritional quality and the influence of food additives.
Public health interventions and dietary education programs are key to mitigating the health risks associated with UPF and promoting traditional Mediterranean dietary patterns.