Navigating Evidence on Ultra-Processed Foods and Cancer: A Narrative Review

A healthy human body is built on the foundation of proper nutrition. Ultra-processed foods (UPFs) are made with ingredients that are uncommon in home kitchens, such as preservatives, flavorings, emulsifiers, and refined substances. Globally, the consumption of UPFs continues to rise, while the intake of nutrient-dense foods declines. At the same time, cancer incidence is also increasing, particularly among younger populations. Although the exact reasons for this trend remain unclear, numerous studies are underway to better understand the contributing factors. One area of growing interest is the potential link between UPF consumption and cancer risk. We reviewed observational studies, systematic reviews, and literature reviews published in PubMed, PMC, and ScienceDirect between 2010 and 2025 to evaluate evidence for the association between UPF and cancer risk. A total of 663 articles were initially identified across the databases using our defined keywords. After duplicate removal and successive screening of titles, abstracts, and study quality, 11 research papers were included in the final review. Growing evidence focuses on several possible ways UPFs may influence cancer risk, such as exposing the body to harmful additives, disrupting the balance of gut bacteria, and triggering chronic systemic inflammation. Still, a definite cause-and-effect relationship has not been established. Overall, observational studies consistently demonstrate an association between the consumption of UPFs and an increased risk of cancer, although causality remains uncertain.