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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 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of\u003Cbr>Clinical Oncology |\n| --- | --- | --- | --- | --- |\n\nSubmit a Manuscript: [https://www.f6publishing.com](https://www.f6publishing.com) World J Clin Oncol 2025 December 24; 16(12): 111372  \nDOI: 10.5306/wjco.v16.i12.111372 ISSN 2218-4333 (online)  \nMINIREVIEWS  \nUltra-processed foods and dietary habits of oncology patients: Risk factor or survival strategy  \nBalint Madarasz, Mate Adam Balazs, Erzsebet Palfi, Julia Konczos, Andrea Toth, Gyongyver Szentmartoni, Zoltan Herold, Magdolna Dank  \nSpecialty type: Oncology  \nProvenance and peer review:  \nInvited article; Externally peer reviewed.  \nPeer-review model: Single blind  \nPeer-review report’s classification Scientific Quality: Grade B, Grade B, Grade C  \nNovelty: Grade B, Grade B, Grade B  \nCreativity or Innovation: Grade B, Grade B, Grade B  \nScientific Significance: Grade A, Grade B, Grade C  \nP-Reviewer: de Bastos DR, Researcher, Paraguay; Zhu CR, MD, PhD, Chief Physician, Professor, China  \nReceived: June 30, 2025  \nRevised: July 29, 2025  \nAccepted: November 4, 2025  \nPublished online: December 24, 2025  \nProcessing time: 178 Days and 13 Hours  \nBalint 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  \nBalint 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  \nErzsebet Palfi, Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, Budapest H-1088, Hungary  \nZoltan Herold, Magdolna Dank, National Institute of Oncology, Budapest H-1122, Hungary  \nZoltan Herold, Magdolna Dank, Department of Medical Oncology, Semmelweis University, Budapest H-1122, Hungary  \nCorresponding 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)  \nAbstract  \nThe 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.  \nKey Words: Ultra-processed foods; Oncology patients; Cancer nutrition; Nutritional status; Quality of life; Processed food and cancer  \n WJCO  [https://www.wjgnet.com](https://www.wjgnet.com) 1 December 24, 2025  Volume 16  Issue 12   \nMadarasz B et al. UPFs in oncology  \n©The Author(s) 2025. Published by Baishideng Publishing Group Inc. All rights reserved.  \nCore 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","cbCaisWGJngDahWN","https://ap.wps.com/l/cbCaisWGJngDahWN","pdf",1999600,11,"English","# Introduction\n## Ultra-processed foods (UPFs) and their characteristics\n## UPF consumption trends and oncology relevance\n## Nutritional management needs in cancer treatment\n## NOVA system classification background","[{\"question\":\"What role do ultra-processed foods (UPFs) play in the diets of oncology patients?\",\"answer\":\"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.\"},{\"question\":\"What negative health effects of UPFs are highlighted for cancer patients?\",\"answer\":\"The paper emphasizes potential health-damaging effects such as increased inflammation, microbiome disruption, and nutrient deficiencies.\"},{\"question\":\"How can UPFs be viewed as potentially helpful for patients with cancer-related cachexia or anorexia?\",\"answer\":\"The review notes possible benefits including easy accessibility, high energy content, and specially formulated nutritional supplements that may help address energy and nutrient needs.\"}]","Ultra-processed foods and dietary habits of oncology patients - Risk factor or survival strategy | PDF",1790564363,28]