Ultra-processed foods (UPFs) have been linked to early deaths and poor health, according to experts. Foods such as ice cream, processed meats, crisps, mass-produced bread, some breakfast cereals, biscuits, and fizzy drinks have previously been associated with heart disease, cancer, and general poor health. These products often contain high levels of saturated fat, salt, sugar, and additives, which experts say displace more nutritious foods in people’s diets.
UPFs typically include additives and ingredients not commonly used in home cooking, such as preservatives, emulsifiers, and artificial colours and flavours. However, some experts suggest it is not yet clear whether UPFs themselves cause poor health outcomes or whether the issue lies in the overall nutritional quality of the foods people choose, which are often high in fat, sugar, and salt.
A new study published in the American Journal of Preventive Medicine calls on governments to issue dietary recommendations aimed at reducing the consumption of UPFs. The researchers analysed data from eight countries and found that UPFs account for 53% of people’s energy intake in the UK, the second highest after the US at 55%.
Premature deaths linked to UPFs ranged from 4% in countries with lower consumption levels, such as Colombia, to 14% in the UK and US, according to their mathematical modelling. The study suggested that in 2018/19, approximately 17,781 premature deaths in the UK could have been associated with UPF consumption.
Lead investigator Eduardo Nilson, from the Oswaldo Cruz Foundation in Brazil, explained that UPFs impact health not only through high levels of sodium, trans fats, and sugar but also because of changes during industrial processing and the use of artificial ingredients such as colourants, flavourings, sweeteners, emulsifiers, and processing aids. Nilson stated that “each 10% increase in the proportion of UPFs in the diet increases the risk of death from all causes by 3%.”
Stephen Burgess, a statistician at the MRC Biostatistics Unit at the University of Cambridge, cautioned that the study was observational and could not prove causality. He said, “This type of research cannot prove that consumption of ultra-processed foods is harmful, but it does provide evidence linking consumption with poorer health outcomes. It is possible that the true causal risk factor is not ultra-processed foods but a related factor, such as lower physical fitness.” However, Burgess noted that seeing these associations replicated across different countries and cultures raises suspicion that UPFs may indeed play a role.
Nerys Astbury, associate professor at the University of Oxford, noted that diets higher in calories, fat, and sugar are already known to negatively affect health and increase the risk of premature mortality. She said, “This study adds to the body of evidence on the association between UPF and ill health and disease.” However, she pointed out that many UPFs are high in harmful nutrients and that current studies have not clearly established whether the effects of UPFs are independent of the known harms of energy-dense, high-fat, and high-sugar diets.
Astbury also cautioned against rushing to include recommendations about UPFs in national dietary guidelines based solely on this study. She criticised the Nova system, which classifies foods based on processing levels, for having “arbitrary definitions and overly broad categories.” She concluded by stressing the need for more research to confirm a causal link between UPF consumption and disease, as well as to better understand the mechanisms involved.
Recognising the importance of promoting healthy eating habits, The Armoury continuously strives to educate its students about nutrition and the benefits of making better food choices. Through ongoing initiatives and educational programs, The Armoury empowers students to understand the impact of their diet on their overall health and encourages a balanced, nutritious lifestyle.
