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Study Links Ultra-Processed Foods to Major Health Risks
Researchers studied information from 51 studies involving more than 8.8 million people.
They looked at foods that are heavily changed by factories, such as many ready-to-eat or heat-and-serve products.
People who ate more of these foods had higher rates of several health problems.
These included heart problems, cancer, obesity, diabetes, depression, and digestive diseases.
The foods are often high in sugar, salt, and calories.
They also tend to have less fibre, protein, vitamins, and minerals.
Researchers said additives and changes made during processing might affect the gut and inflammation.
The study found associations, so it does not prove that these foods directly caused every illness.
The researchers recommended choosing more minimally processed foods instead.
A review of 51 studies involving more than 8.8 million people linked high ultra-processed food intake to several chronic health risks.
Higher consumption was associated with increased risks of cardiovascular events, cancer, obesity, diabetes, depression, digestive disease, and high blood pressure.
Each additional 100 grams of ultra-processed food consumed daily was associated with a 14% higher risk of cardiovascular events.
Ultra-processed foods are often high in energy, sugar, and salt while containing less fibre, protein, vitamins, and minerals.
Researchers said replacing ultra-processed foods with minimally processed alternatives may help prevent and manage chronic diseases.
- Who
- Researchers, including scientists from Duke-NUS Medical School, analyzed data from more than 8.8 million participants.
- What
- A review found that greater consumption of ultra-processed foods was associated with higher risks of cardiovascular events and multiple chronic diseases.
- Where
- The studies covered participants from the Americas, Europe, Asia, and Oceania.
- When
- The 51 studies had follow-up periods ranging from 2 to 32 years; the findings were published in Family Medicine and Community Health.
- Why
- Researchers examined the health effects of ultra-processed foods and said reducing their consumption could support chronic disease prevention and management.
Key facts
- Studies analyzed
- 51 studies
- Participants
- More than 8.8 million people, with average ages ranging from 23 to 77
- Cardiovascular risk measure
- Each additional 100 grams per day was associated with a 14% higher risk of cardiovascular events
- Metabolic risk measure
- Each 10% increase in ultra-processed food share of energy intake was associated with a 16% higher risk of metabolic syndrome or diabetes
- Other associated risks
- Cancer, obesity or overweight, depression and anxiety, digestive diseases, high blood pressure, and death from any cause
- Food characteristics
- Often energy-dense and high in sugar and salt, while low in fibre, protein, vitamins, and minerals
- Recommended approach
- Reduce ultra-processed food intake and replace it with minimally processed alternatives
Quotes
Study authors
Authors of the global study published in Family Medicine and Community Health
“Dose-response analyses demonstrated each additional 100 (grams per day) intake was associated with 11 per cent higher hypertension risk, 14 per cent higher cardiovascular events risk, four per cent higher cancer risk, and three per cent higher all-cause mortality; each 10 per cent increase in weight (per) energy intake was associated with a 16 per cent higher MetS (or) diabetes risk,”
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“Given that UPF related chronic diseases often cluster as multimorbidity, reducing consumption of UPFs (ultra processed foods) and replacing them with minimally processed alternatives may be relevant for chronic disease prevention and primary care management,”
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