A groundbreaking meta-analysis has revealed alarming findings about the dangers of ultraprocessed foods, linking them to increased mortality risk. The study, which analyzed data from over 240,000 individuals, found that higher consumption of these foods significantly raises the chances of dying prematurely. The research highlights that for every 10% increase in caloric intake from ultraprocessed products, the risk of premature death rises by nearly 3%. The study underscores the pressing need to reconsider dietary choices, especially in countries like the United States, where ultraprocessed foods dominate the food supply.
Ultraprocessed Foods and Their Growing Impact on Health
The study’s findings bring to light a troubling trend. Ultraprocessed foods, often rich in synthetic additives and chemicals, have been linked to a range of serious health conditions, including cardiovascular diseases, mental health disorders, and obesity. Carlos Augusto Monteiro, a leading researcher and emeritus professor at the University of São Paulo, coauthored the study and explained that the analysis specifically focused on deaths between the ages of 30 and 69 — a period considered premature by health standards.
Monteiro, who coined the term “ultraprocessed” in 2009, categorizes foods into four groups. The first group includes whole, natural foods like fruits, vegetables, and meat. The second group consists of raw ingredients such as oils and salt. The third group includes processed foods like canned goods, while the fourth group, ultraprocessed foods, is the most concerning. These items are largely made of cheap, chemically altered substances and lack the nutritional value of whole foods.
“Humans likely cannot adapt fully to such products,” Monteiro warned in a 2024 editorial, pointing out that these foods may harm vital biological systems due to their unnatural composition.
Criticism from the Food Industry
While the study raises serious concerns, some industry experts have expressed skepticism. Sarah Gallo, Senior Vice President for Product Policy at the Consumer Brands Association, argued that the messaging surrounding ultraprocessed foods could lead to negative consequences. She warned that discouraging the consumption of affordable and convenient foods could worsen diet quality for many populations, especially those with limited access to fresh ingredients.
Gallo emphasized that such a shift could also increase reliance on less stable food sources, raising the risk of foodborne illnesses. She also cautioned against the overgeneralization of the study’s findings.
Previous Studies Reinforce the Risks
Previous research has already established links between ultraprocessed foods and a variety of health problems. A study from February 2024 found that consuming ultraprocessed products raised the risk of cardiovascular disease and mental illness by 50%. Increases in anxiety, obesity, and sleep disorders were also observed, along with a higher risk of developing type 2 diabetes and depression.
Other studies, including one from May 2024, have shown that a 10% increase in ultraprocessed food intake can elevate the risk of stroke and cognitive decline. Additionally, research from 2023 found that a similar increase was associated with a higher chance of cancers in the upper digestive tract.
The U.S. Leads in Ultraprocessed Food Consumption
The United States has the highest consumption of ultraprocessed foods globally, with nearly 70% of the American food supply consisting of these items. Children, in particular, consume about two-thirds of their daily calories from ultraprocessed products, and approximately 60% of the adult diet also comes from these foods. Experts like Fang Fang Zhang from Tufts University have pointed out the troubling trends in U.S. diets and highlighted the health risks associated with such high consumption of ultraprocessed products.
Global Implications and Potential for Preventable Deaths
The study, published in the American Journal of Preventive Medicine, also explored the potential global impact of ultraprocessed food consumption. According to the lead researcher, Eduardo Augusto Fernandes Nilson, countries with high ultraprocessed food intake could see significant reductions in premature deaths. For instance, if the U.S. had eliminated ultraprocessed foods in 2017, over 124,000 deaths could have been prevented.
Other countries like Colombia and Brazil, with lower ultraprocessed food consumption rates, could also benefit from a reduction in these products. Colombia, for example, could have avoided nearly 3,000 deaths in 2015, while Brazil might have saved 25,000 lives in 2017. However, the researchers also acknowledged that a complete elimination of ultraprocessed foods is highly unrealistic, making the estimates of preventable deaths theoretical.
Understanding the Study’s Limitations
Despite its alarming findings, experts caution against interpreting the study as definitive proof that ultraprocessed foods directly cause premature deaths. Nerys Astbury, Associate Professor at the University of Oxford, pointed out that the study’s methodology cannot establish a clear causal link between ultraprocessed food consumption and mortality.
Stephen Burgess, a statistical expert at the University of Cambridge, echoed these concerns, noting that other factors such as physical fitness or overall lifestyle could influence the results. However, he emphasized that the consistent patterns observed across multiple countries and cultures make ultraprocessed foods a credible health concern.
The growing body of research linking ultraprocessed foods to early deaths presents a significant public health challenge, particularly in the United States, where these products dominate diets. As experts continue to study the effects of ultraprocessed foods on long-term health, it is clear that changes in dietary habits could potentially prevent millions of premature deaths globally. However, further research is needed to better understand the complex relationship between these foods and mortality.