Health NewsGeneral News
Ultra processed food consumption linked to early death
Kofi Acquah, 11:13am, 29 April 2025; 3 minute read
New study finds that up to 124,000 premature deaths each year in the US are linked to ultra processed foods.
A new multinational study published today in the American Journal of Preventive Medicine
provides new evidence linking higher consumption of ultra-processed foods, or UPFs, to an increased risk of premature death. The study adds to a growing body of evidence suggesting that UPFs are not merely linked to chronic illnesses like obesity, diabetes, cardiovascular disease, certain cancers and depression, but are also a significant driver of early mortality on a global scale.
Analyzing data from eight countries, the research encompassed some 240,000 participants and revealed a clear, linear dose-response relationship: for every 10% increase in the share of UPFs in the diet, the risk of dying from any cause rose by approximately 3%. Even modest increases in UPF intake were associated with measurable and significant increases in mortality risk.
In recent years, UPFs have come under growing scrutiny due to mounting evidence of their adverse impact on human health. They are defined as industrially manufactured food products made primarily from food-derived substances and cosmetic additives, containing little or no whole food. Typical examples include packaged snacks, mass-produced breads and pastries, processed meats, ready meals, sweetened dairy products, soft drinks, and various spreads and margarines.
“UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colorants, artificial flavors and sweeteners, emulsifiers, and many other additives and processing aids,” said the study’s lead investigator Dr Eduardo Augusto Fernandes Nilson from Brazil’s Oswaldo Cruz Foundation. “So assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health.”
Looking at data from Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom and the United States, the study also estimated the broader population-level impact of UPF consumption on premature deaths, defined as deaths occurring between the ages of 30 and 69. Results varied substantially across countries depending on levels of UPF consumption. In nations like Colombia and Brazil, where UPFs accounted for less than 20% of daily energy intake, the proportion of premature deaths attributable to UPFs was around 4% or lower. However, in countries such as the US and the UK, where UPFs constitute more than half of the typical diet, up to 14% of premature deaths were linked to these foods. In absolute terms, the US alone saw an estimated 124,000 premature deaths annually attributable to UPF consumption.
“It is concerning that, while in high-income countries UPF consumption is already high but relatively stable for over a decade, in low- and middle-income countries the consumption has continuously increased, meaning that while the attributable burden in high-income countries is currently higher, it is growing in the other countries,” said Nilson. “This shows that policies that disincentivize the consumption of UPFs are urgently needed globally, promoting traditional dietary patterns based on local fresh and minimally processed foods.”
