A new meta-analysis has revealed that increased consumption of ultraprocessed foods significantly raises the risk of early death. This alarming finding, based on data from over 240,000 participants, sheds light on the growing global health concern tied to the rising intake of ultraprocessed foods.
The study, led by Carlos Augusto Monteiro, emeritus professor of nutrition and public health at the University of São Paulo, highlights that every 10% increase in calories from ultraprocessed foods correlates with a nearly 3% higher risk of dying prematurely. Monteiro, who first coined the term “ultraprocessed” in 2009, introduced the NOVA classification system to categorize foods based on their level of processing.
What Are Ultraprocessed Foods?
Ultraprocessed foods are defined as products made almost entirely from synthetic additives and altered ingredients, often with little to no resemblance to whole foods. These foods are typically engineered for convenience, taste, and texture, with little to no nutritional value. In contrast, NOVA’s first group includes unprocessed or minimally processed foods like fruits, vegetables, and meats. The second group covers culinary ingredients like oils, salt, and spices, while the third includes processed foods like canned vegetables and frozen meals. Ultraprocessed foods fall into the fourth group, making up a large portion of modern diets.
Monteiro’s 2024 editorial warns that human bodies may not be equipped to adapt to ultraprocessed foods, potentially impairing biological functions and increasing the risk of disease over time. This trend has raised significant public health concerns globally.
Industry Pushback and Critics
The study has sparked controversy, with some industry leaders arguing that the findings could mislead consumers. Sarah Gallo, senior vice president of product policy for the Consumer Brands Association, criticized the research, claiming that vilifying convenient, affordable packaged foods might worsen existing health disparities. Gallo argued that such a stance could reduce access to vital nutrients and harm overall diet quality, especially for low-income populations who rely on ultraprocessed foods.
Despite the criticism, other studies have corroborated similar findings, linking higher ultraprocessed food consumption with various health risks. A February 2024 study revealed that even modest increases in ultraprocessed food intake could lead to higher rates of cardiovascular disease, mental health disorders, and obesity. The study found a 53% increase in anxiety risks, a 55% rise in obesity, and a 41% increase in sleep disorders. Additionally, the consumption of ultraprocessed foods was associated with a 40% higher rate of type 2 diabetes and a 20% increased risk of depression or premature death.
The Growing Global Crisis
This latest study, published in the American Journal of Preventive Medicine, took a global approach, expanding its analysis to eight countries. Lead author Eduardo Augusto Fernandes Nilson, a researcher at the Oswaldo Cruz Foundation in Brazil, emphasized the varying impacts of ultraprocessed food consumption across different nations. The study revealed that in the United States, ultraprocessed foods account for nearly 55% of the average diet, contributing to preventable deaths.
In 2017, researchers estimated that removing ultraprocessed foods entirely from American diets could have prevented more than 124,000 deaths. Meanwhile, countries like Colombia and Brazil, where ultraprocessed foods make up smaller portions of the diet (15% and 17.4%, respectively), could have prevented thousands of deaths had these foods been eliminated. Specifically, Colombia could have avoided nearly 3,000 deaths, while Brazil could have prevented about 25,000 deaths.
The Debate Over Causality
While the findings highlight the correlation between ultraprocessed food consumption and health risks, some experts caution against drawing definitive conclusions about causality. Nerys Astbury from the University of Oxford pointed out that the study’s methodology could not definitively prove that ultraprocessed foods directly caused these early deaths. Instead, other lifestyle factors might contribute to the observed health outcomes.
However, Stephen Burgess, a biostatistician at the University of Cambridge, acknowledged that consistent findings across multiple populations strengthen the argument that ultraprocessed foods contribute to negative health outcomes. Burgess also noted that while other factors might play a role, the strong correlation remains a major public health concern.
The growing body of research linking ultraprocessed foods to adverse health effects has raised concerns about the future of public health, particularly in countries with high consumption rates. Experts like Fang Fang Zhang from Tufts University have warned that setting a goal of zero ultraprocessed food consumption is unrealistic given the global food environment. However, the need for increased awareness and policy measures to address this issue is more urgent than ever.
As more studies confirm the risks of ultraprocessed foods, governments and health organizations will need to consider strategies to reduce their prevalence in diets worldwide. It is clear that the modern food landscape is undergoing a transformation, and the question remains: how can we navigate this challenge for the betterment of public health?