A new global study reveals that increasing consumption of ultraprocessed foods significantly raises the risk of premature death. An analysis of over 240,000 individuals highlights the dangers associated with diets rich in these products, which have become a staple in many diets, especially in the United States. According to researchers, a 10% increase in calories from ultraprocessed foods is linked to a nearly 3% increase in early death risk. This alarming trend has sparked concerns about the long-term health implications of these chemically altered foods.
Ultraprocessed Foods and Their Dangerous Impact
Ultraprocessed foods are defined by the NOVA food classification system, which groups foods based on the level of processing they undergo. Carlos Augusto Monteiro, emeritus professor of nutrition and public health at the University of São Paulo, played a key role in developing this system. The fourth group in NOVA includes ultraprocessed foods, which are typically made with artificial additives and lack substantial amounts of whole, natural ingredients. These foods are designed for long shelf life, taste enhancement, and consumer appeal but may have harmful effects on health.
“For every 10% increase in calories from ultraprocessed foods, we saw a nearly 3% rise in the risk of early death,” Monteiro said, emphasizing the connection between these foods and premature mortality. He explained that the human body may struggle to adapt to such artificial products, which could lead to long-term biological damage. Monteiro’s warning highlights the potentially harmful impact on our internal systems, especially for those more vulnerable to the effects of these additives.
The Rising Health Risks Linked to Ultraprocessed Foods
The dangers of ultraprocessed foods are not confined to early death. Several studies have shown a strong correlation between these foods and various health issues. A 2024 study found that an increase in ultraprocessed food intake raised the risk of cardiovascular death by 50%. The same study also pointed to a 53% greater likelihood of developing anxiety and a 55% increased risk of obesity. Other conditions linked to higher ultraprocessed food consumption include sleep disorders, type 2 diabetes, and mental health problems like depression.
Research has shown that even small increases in ultraprocessed food consumption, such as one additional serving per day, can have serious health consequences. This is especially concerning considering that approximately 70% of the American food supply is made up of ultraprocessed products. As pointed out by Fang Fang Zhang, a researcher from Tufts University, about two-thirds of calories consumed by children in the U.S. come from these foods, while 60% of the average American adult’s diet consists of processed options.
Global Impact: The Scope of the Problem
The study, published in the American Journal of Preventive Medicine, also estimated the impact of ultraprocessed foods on premature deaths globally. The findings suggest that countries with higher levels of ultraprocessed food consumption, such as the U.S., could see preventable deaths accounting for up to 14% of total deaths. In contrast, nations like Colombia and Brazil, where intake is lower, might experience preventable deaths in the range of 4-7%.
“Premature deaths caused by ultraprocessed foods ranged from 4% to almost 14% depending on national consumption rates,” said Eduardo Augusto Fernandes Nilson, lead researcher from Brazil’s Oswaldo Cruz Foundation. This global perspective underscores the widespread nature of the problem and the urgency for action, especially in high-consumption countries.
Preventable Deaths in the U.S. and Beyond
In the U.S., where ultraprocessed foods make up a significant portion of the average diet, researchers estimate that eliminating these foods from the diet could have prevented over 124,000 deaths in 2017 alone. The study’s authors note that while eliminating ultraprocessed foods entirely is unrealistic, even modest reductions could significantly improve public health. In countries like Brazil and Colombia, reducing ultraprocessed food intake could prevent thousands of premature deaths.
While the potential for large-scale improvements is clear, some experts remain cautious about drawing definitive conclusions. Statistician Stephen Burgess from the University of Cambridge acknowledged the strong correlation between ultraprocessed foods and poor health but noted that the study’s design could not confirm causation. “The consistent patterns observed across nations make ultraprocessed foods a credible concern,” Burgess said, stressing that more research is needed to fully understand the relationship between these foods and early death.
Industry Response and Public Health Concerns
The findings have sparked a debate within the food industry. Sarah Gallo, senior vice president at the Consumer Brands Association, expressed concerns about the potential consequences of discouraging the consumption of ultraprocessed foods. She warned that such messages could reduce access to affordable, nutrient-dense food options, especially for lower-income populations. Gallo pointed out that ultraprocessed foods, particularly shelf-stable products, play a vital role in providing nutrients to many people, and limiting their availability could worsen food insecurity.
However, experts argue that the risks associated with ultraprocessed foods cannot be ignored. With increasing evidence linking these products to a range of health issues, there is growing urgency for public health initiatives to address their consumption. Monteiro and other researchers suggest that efforts to reduce ultraprocessed food intake could be a key strategy in preventing premature deaths and improving overall public health.
The link between ultraprocessed foods and early death is a serious public health concern. While the debate continues, the growing body of research emphasizes the importance of reducing the consumption of these products.
