Study Connects Ultra-Processed Foods with 32 Chronic Diseases
October 30, 2024
Ultra-processed foods (UPF) can damage health and shorten life expectancy
A 2024 umbrella review published in the BMJ comprehensively assessed over 45 studies to examine the link between ultra-processed foods (UPFs) and chronic disease risk. According to the NOVA food classification system, UPFs are defined as “industrial formulations made entirely or mostly from substances extracted from foods, along with additives, artificial ingredients, and high amounts of salt, sugar, and fats to enhance taste, texture, appearance, and durability, with minimal to no inclusion of whole foods.” These include ready to eat products like packaged snacks, soda, and pre-prepared food.
UPFs now account for about 58% of the average diet in the US, with global consumption on the rise. Lead researcher Melissa Lane and her co-researchers have found that this shift to UPF-heavy diets may impact digestion, nutrient absorption, and inflammation, potentially increasing risks for chronic diseases. By gathering and evaluating data from previous meta-analyses, this study provides the largest scope to date on the potential health risks associated with UPFs and underscores the need for further research on their effects.
What did the study find?
This seminal study covered nearly 10 million participants, focusing on how UPF consumption impacts seven key health areas, including mortality, cancer, and mental, respiratory, cardiovascular, gastrointestinal, and metabolic health outcomes. The review revealed 32 health risks associated with UPF, such as increased risks for type 2 diabetes, cardiovascular disease, and anxiety. Regardless of how exposure to UPF was measured – whether by additional daily servings or incremental percentage increases in diet – greater exposure to UPF was consistently associated with a higher risk of these health issues.
Evidence was strongest for UPF’s links to all-cause mortality, cardiovascular disease related mortality, common mental disorder outcomes, overweight and obesity, and type 2 diabetes. However, the quality of evidence varied, suggesting the need for further research. Despite these variations, the overall link between UPF and chronic disease is consistently observed, indicating that these associations aren’t easily explained away by measurement differences and evidence quality alone.
What now?
Despite gaps in data, we can still support actions to limit UPF intake for better health. Public health strategies, like front-of package labeling, taxes on sugary drinks, and limiting UPFs in schools, have already shown promise in other countries. These measures, alongside guidance from organizations like the World Health Organization (WHO) and the American Heart Association (AHA), emphasize a preference for unprocessed or minimally processed foods. Continued exploration of such policies could support healthier choices, especially as research advances on the exact impacts of UPFs on health.
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