Ultra-processed foods and dietary habits of oncology patients - Risk factor or survival strategy

Sep 28, 2026

The consumption of ultra-processed foods (UPFs) is rising, with accumulating evidence that such foods contribute to the development and progression of cancer. For oncology patients, preserving nutritional status is essential to tolerate treatments and support survival outcomes. This paper reviews UPFs in oncology diets, emphasizing potential harms (inflammation, microbiome disruption, nutrient deficiencies) and possible benefits (accessibility, energy density, formulated supplements) relevant to cachexia or anorexia.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages11

Reading Time28 min

AccessFree to download

Introduction

Ultra-processed foods (UPFs) and their characteristics

UPF consumption trends and oncology relevance

Nutritional management needs in cancer treatment

NOVA system classification background

| W | J | C | O | World Journal of
Clinical Oncology | | --- | --- | --- | --- | --- | Submit a Manuscript: [https://www.f6publishing.com](https://www.f6publishing.com) World J Clin Oncol 2025 December 24; 16(12): 111372 DOI: 10.5306/wjco.v16.i12.111372 ISSN 2218-4333 (online) MINIREVIEWS Ultra-processed foods and dietary habits of oncology patients: Risk factor or survival strategy Balint Madarasz, Mate Adam Balazs, Erzsebet Palfi, Julia Konczos, Andrea Toth, Gyongyver Szentmartoni, Zoltan Herold, Magdolna Dank Specialty type: Oncology Provenance and peer review: Invited article; Externally peer reviewed. Peer-review model: Single blind Peer-review report’s classification Scientific Quality: Grade B, Grade B, Grade C Novelty: Grade B, Grade B, Grade B Creativity or Innovation: Grade B, Grade B, Grade B Scientific Significance: Grade A, Grade B, Grade C P-Reviewer: de Bastos DR, Researcher, Paraguay; Zhu CR, MD, PhD, Chief Physician, Professor, China Received: June 30, 2025 Revised: July 29, 2025 Accepted: November 4, 2025 Published online: December 24, 2025 Processing time: 178 Days and 13 Hours Balint Madarasz, Mate Adam Balazs, Julia Konczos, Andrea Toth, Gyongyver Szentmartoni, Zoltan Herold, Magdolna Dank, Division of Oncology, Department of Internal Medicine and Oncology, Semmelweis University, Budapest H-1082, Hungary Balint Madarasz, Mate Adam Balazs, Julia Konczos, Gyongyver Szentmartoni, Zoltan Herold, Magdolna Dank, Pharmacovigilance and Patient Safety Research Group, Oncology Unit, Department of Internal Medicine and Oncology, Semmelweis University, Budapest H-1082, Hungary Erzsebet Palfi, Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, Budapest H-1088, Hungary Zoltan Herold, Magdolna Dank, National Institute of Oncology, Budapest H-1122, Hungary Zoltan Herold, Magdolna Dank, Department of Medical Oncology, Semmelweis University, Budapest H-1122, Hungary Corresponding author: Balint Madarasz, Researcher, Division of Oncology, Department of Internal Medicine and Oncology, Semmelweis University, Baross Street 23-25, Budapest H- 1082, [Hungary.](Hungary. madarasz.balint@semmelweis.hu)[ madarasz.balint@semmelweis.hu](Hungary. madarasz.balint@semmelweis.hu) Abstract The consumption of ultra-processed foods (UPFs) is continuously increasing, and there is growing evidence that these foods contribute to the development and progression of cancer. For oncology patients alone, maintaining nutritional status is crucial for tolerating treatments and improving survival. The aim of this paper is to review the role of UPFs in the diet of oncology patients, highlighting their potential health-damaging effects (e.g., increased inflammation, microbiome disruption, nutrient deficiencies) and potential benefits (e.g., easy accessibility, high energy content, specially formulated nutritional supplements) particularly in the context of addressing the energy and nutrient needs and nutritional challenges of patients experiencing cancer-related cachexia or anorexia. Using a literature review, we examine how the UPFs can impact oncology patients’ health, supporting the quality of life and clinical outcomes of oncology patients. Key Words: Ultra-processed foods; Oncology patients; Cancer nutrition; Nutritional status; Quality of life; Processed food and cancer WJCO [https://www.wjgnet.com](https://www.wjgnet.com) 1 December 24, 2025 Volume 16 Issue 12 Madarasz B et al. UPFs in oncology ©The Author(s) 2025. Published by Baishideng Publishing Group Inc. All rights reserved. Core Tip: Ultra-processed foods (UPFs) are increasingly consumed and may significantly impact the health of oncology patients. This review explores the dual role of UPFs -highlighting potential harms such as inflammation, microbiome disruption, and nutrient deficiencies, as well as potential benefits like energy density and accessibility for patients with

FAQs

What role do ultra-processed foods (UPFs) play in the diets of oncology patients?

The review examines how UPFs may affect oncology patients’ health and treatment-related outcomes, considering both potential harms and potential benefits depending on clinical context.

What negative health effects of UPFs are highlighted for cancer patients?

The paper emphasizes potential health-damaging effects such as increased inflammation, microbiome disruption, and nutrient deficiencies.

How can UPFs be viewed as potentially helpful for patients with cancer-related cachexia or anorexia?

The review notes possible benefits including easy accessibility, high energy content, and specially formulated nutritional supplements that may help address energy and nutrient needs.

Sep 28, 2026

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