A new study has shown that Black women with a history of breast cancer who consumed the highest amounts of ultra-processed foods before diagnosis were 40% more likely to die from the disease compared to those who consumed the least. Ultra-processed foods include items like sweetened beverages and snacks, which have been associated with negative health outcomes and an increased risk of breast cancer.
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Tracy Crane, PhD, RDN, an associate professor of medical oncology at the Sylvester Comprehensive Cancer Center at the University of Miami, noted that this research underscores the importance of diet in survivorship. Crane emphasized that ultra-processed foods can contribute to inflammation and additional stress on the body, which is particularly impactful during treatment.
Many dietitians define ultra-processed foods as those containing ingredients not typically found in home kitchens, such as chemical preservatives and artificial flavors. These foods tend to be high in calories and low in nutrients, with sugary drinks, cookies, and processed meats among the most common examples. In contrast, minimally processed foods like whole fruits, vegetables, and lean meats are generally recommended.
The study analyzed the diets of over 1,730 Black women in New Jersey diagnosed with breast cancer between 2005 and 2019. Researchers conducted home interviews about the women's diets approximately 10 months after diagnosis, following up for nearly nine years. The findings revealed that women consuming more than eight servings of ultra-processed foods daily were significantly more likely to face worse health outcomes; they were 36% more likely to die from any cause.
Lead author Tengteng Wang, PhD, MSPH, MBBS, an assistant professor at Rutgers, highlighted that Black women have the highest breast cancer mortality rates in the U.S., prompting the examination of factors influencing these disparities. The study found that more than 73% of participants were diagnosed with hormone receptor-positive breast cancer, making it difficult to determine the impact of ultra-processed food consumption on specific cancer types.
Among the various subgroups of ultra-processed foods, processed meats were identified as the most detrimental. Wang recommended limiting processed meat intake to improve health outcomes. Wang acknowledged the challenges patients face in altering their diets during treatment, suggesting practical ways to incorporate more whole foods. Strategies include opting for pre-cut vegetables and fruits, as well as choosing minimally processed protein sources like ground turkey and fresh chicken, while avoiding highly processed options such as bacon and hot dogs.