Global Study Finds Link Between Ultra-Processed Food Consumption and Premature Deaths

A comprehensive international study has revealed that higher consumption of ultraprocessed foods (UPFs) is significantly associated with an increase in preventable premature deaths across several countries. This research, published in the American Journal of Preventive Medicine, analyzed dietary survey data and mortality statistics from eight nations—including Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom, and the United States—and found that the proportion of UPFs in daily diets correlates with higher mortality rates.

Ultraprocessed foods are industrially formulated products composed mainly of ingredients extracted from foods or synthesized in laboratories. They typically contain little to no whole foods and are often high in ingredients like trans fats, sugar, and salt, as well as artificial additives such as colorants, flavors, sweeteners, and emulsifiers. These foods have progressively replaced traditional, minimally processed meal options derived from fresh ingredients.

Lead researcher Eduardo Augusto Fernandes Nilson from the Oswaldo Cruz Foundation (Fiocruz) in Brazil explained that UPFs impact health not just through their nutrient content but also because of the alterations and additives introduced during industrial processing. The study links increased UPF intake to a broad spectrum of health issues, including cardiovascular diseases, obesity, diabetes, certain cancers, and depression.

The study found that in countries with lower UPF consumption, like Colombia, these foods account for about 4% of premature deaths. Conversely, in high-consuming countries like the US and UK, UPFs are associated with roughly 14% of such deaths. The researchers estimated that each 10% increase in UPF consumption could raise the risk of death from all causes by 3%. Using dietary and mortality data, they modeled that in 2018 alone, approximately 124,000 premature deaths in the US could be attributed to high UPF intake.

Nilson emphasized the urgent need for global policies aimed at reducing UPF consumption through regulatory and fiscal measures that promote healthier dietary habits. While high-income nations see a plateau in UPF intake, middle- and low-income countries are experiencing a steady increase, highlighting the necessity for global efforts to encourage traditional diets rooted in locally sourced, minimally processed foods.

This groundbreaking research underscores the critical importance of considering food processing levels in public health strategies and highlights the significant preventable mortality associated with ultraprocessed food consumption worldwide.