A major new international study has sounded a stark warning over the health risks posed by ultra-processed foods (UPFs), revealing that their consumption significantly increases the risk of preventable premature deaths worldwide.
Published in the American Journal of Preventive Medicine, the study analyzed dietary patterns and mortality data across eight countries — Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom, and the United States. Researchers found a direct, linear link: every 10% increase in UPFs as a proportion of total energy intake is associated with a 3% rise in the risk of death from all causes.
Ultra-processed foods are ready-to-eat or ready-to-heat products created using industrial techniques. These foods often contain little to no whole ingredients, relying instead on additives, emulsifiers, artificial sweeteners, colorants, and other synthetic components to enhance flavor, appearance, and shelf life. They are typically high in sodium, trans fats, and sugars — elements already known to contribute to a range of chronic health conditions.
“UPFs affect health beyond the individual impact of the high content of critical nutrients,” said lead researcher Dr. Eduardo AF Nilson of the University of Sao Paulo in Brazil. “The industrial processing and artificial additives used in these foods play a significant role in increasing mortality risk.”
The study’s modeling estimates that in countries with low UPF consumption, such as Colombia (15% of dietary intake), approximately 4% of all premature deaths could be attributed to these foods. In contrast, countries with high UPF consumption — such as the U.S., where over half of total caloric intake comes from UPFs — may see that figure rise to nearly 14%.
While consumption in high-income countries remains stable at high levels, the study raised concern about rising UPF intake in low- and middle-income countries, where traditional diets are rapidly being replaced by processed alternatives.
“This shows that policies that disincentivize the consumption of UPFs are urgently needed globally,” Nilson urged. “We must promote traditional dietary patterns based on local fresh and minimally processed foods.”
The findings add to a growing body of research linking UPFs to more than 30 diseases, including cardiovascular disease, diabetes, obesity, cancer, and depression. Experts are calling for stronger regulatory and fiscal policies — such as front-of-package warning labels, marketing restrictions, and taxes — to limit UPF consumption and foster healthier food environments.
As global health authorities face rising burdens from non-communicable diseases, the message from this study is clear: food processing matters, and diets high in ultra-processed foods come with a heavy cost to public health.
