A global study has found a strong link between the consumption of ultra-processed foods (UPFs) and a rise in preventable premature deaths. These ready-to-eat or heat meals—often high in sodium, trans fats, and sugar—have previously been associated with over 30 health conditions, including heart disease, obesity, diabetes, cancer, and depression.
The research, published in the American Journal of Preventive Medicine, examined dietary and mortality data from eight countries: Australia, Brazil, Canada, Chile, Colombia, Mexico, the UK, and the US. It concluded that higher intake of UPFs significantly increases all-cause mortality. Specifically, for every 10% rise in dietary share of UPFs, the risk of early death climbs by 3%.
Led by Eduardo AF Nilson from the University of São Paulo, the study estimated that premature deaths attributable to UPFs range from 4% in countries with low consumption (like Colombia) to nearly 14% in countries with high intake (like the US).
UPFs are industrially formulated products with little or no whole foods, relying on lab-made ingredients such as artificial flavors, colors, emulsifiers, and sweeteners. The health impact, researchers say, extends beyond individual nutrients due to harmful changes caused during food processing.
Alarmingly, while UPF consumption in high-income nations has plateaued at high levels, it’s steadily rising in low- and middle-income countries. The researchers urge urgent global action—through regulatory and fiscal policies—to reduce UPF intake and promote traditional diets based on fresh, minimally processed foods.