A new global study released on Monday has highlighted a concerning connection between the consumption of ultra-processed foods (UPFs) and an increased risk of preventable premature deaths. UPFs, which are often ready-to-eat or ready-to-heat industrial foods, have long been associated with a range of health issues, and the new study underscores the dangers they pose to public health.
Previous research has linked UPFs to 32 different diseases, including cardiovascular disease, obesity, diabetes, certain cancers, and mental health conditions like depression. The latest study, published in the American Journal of Preventive Medicine, draws on dietary surveys and mortality data from eight countries—Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom, and the United States.
The findings indicate that as the proportion of UPFs in a person’s diet increases, so does the risk of premature death. In particular, the study revealed that each 10 percent increase in the share of UPFs in a person’s total caloric intake was associated with a 3 percent rise in the risk of death from all causes.
Lead investigator Eduardo AF Nilson, from the University of Sao Paulo in Brazil, explained that the health risks of UPFs extend beyond their high content of sodium, trans fats, and sugar. “UPFs affect health beyond the individual impact of the high content of critical nutrients due to the changes in the foods during industrial processing and the use of artificial ingredients, including colourants, artificial flavours, sweeteners, emulsifiers, and other additives,” Nilson said.
The researchers found that in countries where UPF consumption is higher, such as the US (where over 50% of total calorie intake comes from UPFs), nearly 14% of all-cause premature deaths are attributable to these foods. In countries with lower UPF consumption, such as Colombia, this figure drops to around 4%.
The study also noted that while UPF consumption has remained relatively stable in high-income countries over the past decade, it continues to rise in low- and middle-income countries. This shift raises concerns about the growing health burden in these regions as more people adopt diets high in processed foods.
“These findings highlight the urgent need for global action to reduce the consumption of UPFs,” Nilson said. “Policies that disincentivize the consumption of UPFs and promote traditional dietary patterns based on locally grown, fresh, and minimally processed foods are crucial for public health.”
Given the clear link between UPF consumption and premature mortality, experts are calling for stronger regulatory and fiscal policies to help curb the global rise in processed food consumption and foster healthier dietary habits worldwide.
