Study Links Higher Intake of Ultra-Processed Foods to Increased Risk of Early Death

A growing body of research suggests that increasing the proportion of ultra-processed foods (UPFs) in a person’s diet may be linked to a higher risk of early death.

A new meta-analysis, involving over 240,000 participants across eight countries, found that for every 10% increase in calories consumed from ultra-processed foods, the risk of premature death from any cause rose by nearly 3%.

The research, published in the American Journal of Preventive Medicine, focused on deaths occurring between the ages of 30 and 69, a period considered premature for mortality. Coauthor Carlos Augusto Monteiro, emeritus professor of nutrition and public health at the University of São Paulo in Brazil, emphasized the potential public health impact, noting that ultra-processed foods often contain minimal whole food content and are instead composed of chemically manipulated ingredients and synthetic additives.

Ultra-processed foods, according to Monteiro’s NOVA classification system developed in 2009, fall into Group 4—distinct from minimally processed foods, culinary ingredients, and traditional processed foods like canned goods. Examples of UPFs include packaged snacks, sugary cereals, ready-to-eat meals, and deli meats.

However, not all experts agree on the implications of the findings. Sarah Gallo, senior vice president of product policy at the Consumer Brands Association, cautioned that portraying these foods negatively could mislead consumers, potentially causing reduced access to convenient, affordable foods and exacerbating nutritional inequalities.

The latest study adds to earlier research highlighting similar concerns. A February 2024 review linked high UPF consumption to a 50% increased risk of cardiovascular death and mental health issues, and other studies have associated even modest increases (around 10% more daily calories from UPFs) with higher risks of obesity, diabetes, cognitive decline, and certain cancers.

The analysis also estimated the broader impact of UPFs at a population level. In the United States, where over half the average diet is composed of ultra-processed foods, researchers estimated that more than 124,000 early deaths could have been prevented in 2017 by reducing UPF consumption. In countries with lower UPF consumption, such as Colombia and Brazil, the percentage of preventable deaths was significantly lower, but still notable.

It is important to note, however, that the study could not definitively prove that UPFs directly cause early death. Experts like Nerys Astbury from the University of Oxford and Stephen Burgess from the University of Cambridge pointed out that while the association is strong, other factors, such as physical fitness or socioeconomic status, could also contribute to the observed outcomes.

Researchers stress that completely eliminating UPFs is unrealistic in today’s global food environment. Nevertheless, they suggest that policies encouraging diets based on fresh, minimally processed foods could help reduce preventable deaths over time.

With input from CNN and US News & World Report.