Source: Fox News
Summary
A study published in Cancer Epidemiology, Biomarkers & Prevention found that cancer survivors who consumed more ultraprocessed foods had a higher risk of death from any cause and cancer-specific mortality. The research followed over 800 cancer survivors for nearly 18 years and analyzed their diets, grouping foods based on industrial processing levels. Those who consumed the most ultraprocessed foods had a 48% higher risk of death from any cause and a 57% higher risk of death from cancer. The study suggests that the processing of food, not just its nutrient content, plays an independent role in long-term health and disease.
Our Reading
The advice sounds familiar.
The study’s findings echo previous research on the negative health effects of ultraprocessed foods. The recommendation to move towards minimally processed foods and home-cooked meals is a familiar one. The study’s lead author, Marialaura Bonaccio, notes that preparing meals from scratch with basic ingredients is a practical way to reduce reliance on ultraprocessed foods. The study’s limitations, including its observational nature and reliance on self-reported dietary data, are also familiar caveats in nutrition research. The takeaway is that the relationship between ultraprocessed foods and health outcomes is complex and multifaceted.
Author: Evan Null
