Ultra-Processed Diet May Raise Mortality Risk for Cancer Survivors

A Healthline-backed study of over 24,000 adults in southern Italy found that cancer survivors who consumed the highest share of ultra-processed foods (by weight) had about 48% higher all-cause mortality and 57% higher cancer-specific mortality than those with the lowest intake. The researchers cite increased inflammation and resting heart rate as possible mechanisms, and they urge focusing on fresh, minimally processed foods, though the study is observational and cannot prove causation.