A new study has found that Black women with breast cancer who regularly consumed ultra-processed foods (UPFs) prior to their diagnosis faced significantly lower survival rates compared with those who maintained healthier diets.
Published in the January 2026 issue of eClinicalMedicine, the research examined the impact of UPF consumption on mortality among Black breast cancer survivors—a group that continues to experience disproportionately high rates of breast cancer-related deaths.
Ultra-processed foods are industrially manufactured products that often contain high levels of sugars, unhealthy fats, and salt. These additives are designed to enhance flavor, improve texture, or extend shelf life but provide little to no nutritional value. Common examples include sugary drinks, packaged snacks, instant noodles, and processed meats.
Previous studies have linked ultra-processed foods to numerous long-term health risks, including cardiovascular disease, childhood prediabetes, non-alcoholic fatty liver disease (NAFLD), male reproductive and cardiometabolic issues, and other chronic illnesses. Such findings have prompted ongoing lawsuits against major food manufacturers, including Kraft Heinz, Coca-Cola, General Mills, and Kellogg’s. These lawsuits claim that the companies knowingly marketed potentially harmful products while failing to warn consumers about long-term health risks.
In the Rutgers Cancer Institute study, researchers tracked 1,733 Black women diagnosed with breast cancer in New Jersey between 2005 and 2019. Participants’ dietary intake prior to diagnosis was assessed using food-frequency questionnaires and categorized based on processing level. Over a median follow-up period of 9.3 years, mortality data were collected through the New Jersey State Cancer Registry.
The study, led by Tengteng Wang, revealed that women who consumed the highest levels of UPFs—averaging more than eight servings per day—were 36% to 40% more likely to die from cancer or other causes than women who consumed fewer than three servings daily. Processed meats were particularly linked to higher cancer-related mortality.
“These findings offer valuable insights into the role of nutrition during cancer survivorship, emphasizing the importance of considering both the nutritional quality of foods and the potential adverse impact of food processing,” Wang said.
The health implications of ultra-processed foods have also fueled litigation. One notable case, filed in December 2024 by Bryce Martinez, alleges that major food companies intentionally marketed UPFs to children while concealing their long-term health risks. After an initial dismissal due to insufficient detail, Martinez amended the lawsuit in October 2025, though manufacturers have contested the refiling based on the statute of limitations. The outcome could set a precedent for future cases against the industry.
In January 2026, San Francisco City Attorney David Chiu filed a separate lawsuit on behalf of California residents, accusing manufacturers of engineering ultra-processed foods to trigger compulsive consumption while downplaying health risks. The complaint alleges the use of behavioral tactics similar to those historically employed by the tobacco industry, contributing to rising rates of obesity, type 2 diabetes, and other chronic illnesses. Unlike individual claims, this case seeks statewide injunctive relief, civil penalties, and public health funding, potentially reshaping nationwide regulations and litigation surrounding ultra-processed foods.
