Ultra-Processed Food Consumption May Worsen Breast Cancer Outcomes Among Black Women

Breast cancer mortality remains disproportionately high among Black women in the US, despite similar or lower incidence rates compared with White women. Structural inequities, differences in tumor biology, access to care, and social determinants of health all contribute to this disparity, but emerging evidence suggests diet, particularly consumption of ultra-processed foods (UPFs), may also play a meaningful role.^1-3

New research highlights processed meat as a potentially modifiable dietary factor associated with poorer breast cancer outcomes among Black women, offering a targeted opportunity for risk reduction.^1,2

“Black women have the highest mortality rate from breast cancer compared with other racial or ethnic groups in the US,” said Tengteng Wang, PhD, lead author of the study and a member of the Cancer Prevention and Control Program at Rutgers Cancer Institute, New Jersey’s only National Cancer Institute-designated Comprehensive Cancer Center, together with RWJBarnabas Health. “That’s why we wanted to see what factors might contribute to these differences.”¹

Findings From a New Observational Analysis

The study, published in The Lancet Regional Health—Americas, which followed the evaluation of dietary patterns of Black women with breast cancer, also looked at the associations between the consumption of UPFs and survival outcomes. By using validated dietary assessment tools, the investigators concluded that a greater consumption of UPFs—especially processed meats—was linked to a higher risk of all-cause mortality as well as breast cancer-specific mortality. Among UPFs, processed meats such as bacon, sausage, hot dogs, and deli meats were identified as the most damaging UPF subgroup, which accounted for a significant portion of the risk in contrast with other UPFs.^1,2

Notably, the overall level of UPF consumption among participants was not unusually high compared with other Western populations. “The average consumption is very similar to the UK population and also other US-based studies like the Nurses’ Health Study,” said Wang, who is also an assistant professor at Rutgers Robert Wood Johnson Medical School. “I’d like to see more studies conducted among cancer survivors to confirm this, but the current evidence looks biologically reasonable now, particularly considering we have some ideas about the underlying biological mechanisms.”¹

Potential Biological Mechanisms

UPFs are typically high in sodium and saturated fat and contain preservatives, emulsifiers, and various additives, while having a low content of fiber and micronutrients. Such features can lead to chronic inflammation, insulin resistance, and gut microbiome dysregulation mechanisms that are progressively being associated with cancer progression and recurrence.^2,4 Processed meats, in particular, contain nitrates and nitrites that can form carcinogenic compounds, as well as advanced glycation end products that may exacerbate oxidative stress.^2,4

Such mechanisms could have a considerable impact on African American females since they are at a greater risk of being identified with cancer subtypes that are more aggressive, such as triple-negative breast cancer, and may also have elevated initial levels of metabolic and inflammatory comorbidities.^3,4 While dietary modification alone cannot eliminate entrenched disparities, researchers emphasize that targeted nutritional guidance could serve as an accessible adjunct to survivorship care.

Practical Takeaways for Patients and Clinicians

Rather than advocating for sweeping dietary overhauls, Wang emphasized a more focused message. “Maybe it’s too complicated for breast cancer patients to think about how to reduce consumption of ultra-processed foods in general, but we find processed meat is the top worst contributor among all UPF subgroups. So maybe a more detailed takeaway is to avoid this one thing.”¹

“If you can’t do everything,” Wang said, “at least limit consumption of processed meat.”¹ This simplified recommendation may be particularly useful in clinical settings where patients face financial, cultural, or time-related barriers to dietary change.

Other experts echoed the importance of culturally grounded and practical guidance. “Going back to cooking traditional meals can potentially save money and is generally better for your health,” said Elisa Bandera, MD, PhD, who is also co-leader of the Cancer Prevention and Control Research Program at Rutgers Cancer Institute.¹ Emphasizing minimally processed, home-prepared foods may help support healthier eating patterns without alienating patients or disregarding cultural food traditions.

Implications for Pharmacists

Pharmacists are becoming more and more central to oncology care, survivorship counseling, and chronic disease management. These findings highlight the necessity of embedding fundamental nutrition education in the interactions with patients, especially for those high-risk groups. While pharmacists are not expected to provide comprehensive dietary counseling, reinforcing evidence-based messages—such as limiting processed meat intake—can complement medical therapy and empower patients to make informed choices.

As further studies validate these associations, dietary counseling may become a more formalized component of breast cancer survivorship care. In the meantime, pharmacists can help bridge gaps in education by translating emerging research into actionable, patient-centered guidance.^1-4

REFERENCES

1. Rutgers University. For Black women with breast cancer, ultra-processed foods may worsen health outcomes. EurekAlert! Published December 18, 2025. Accessed December 22, 2025. https://www.eurekalert.org/news-releases/1110547

2. Wang T, et al. Ultra-processed food consumption and mortality among Black women with breast cancer. Lancet Reg Health Am. doi:10.1016/j.eclinm.2025.103700.

3. Malhotra P. Black Women and Breast Cancer: Why Disparities Persist and How to End Them. BCRF. Accessed December 22, 2025. https://www.bcrf.org/about-breast-cancer/black-women-breast-cancer-disparities/

4. Lane M M, Gamage E, Du S, Ashtree D N, McGuinness A J, Gauci S et al. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses BMJ 2024; 384 :e077310 doi:10.1136/bmj-2023-077310