Every extra 100 grams of ultra-processed food linked to higher disease risks
Higher ultra-processed food (UPF) intake is linked to a heightened risk of several major chronic health issues, such as digestive diseases, high blood pressure and metabolic syndrome/diabetes, as well as death, finds a pooled data analysis of the available evidence published in the open-access journal Family Medicine and Community Health.
The study, published in Family Medicine and Community Health, reveals that consuming more ultra-processed foods (UPFs) increases the risk of several chronic health issues and death. For every additional 100 grams of UPF eaten daily, the risk of cardiovascular events rises by 14%, cancer risk by 4%, all-cause mortality by 3%, and metabolic syndrome/diabetes risk by 2%.
Furthermore, higher UPF intake correlates with increased risks of hypertension (11%), obesity/overweight (23%), depression/anxiety (27%), digestive diseases (31%), and death from any cause (18%). The researchers analyzed data from 51 prospective cohort studies involving 8.8 million participants across the Americas, Europe, Asia, and Oceania.
UPFs are energy-dense, high in sugar and salt, low in fiber, protein, vitamins, and minerals, and typically contain additives. While the study establishes clear associations between UPF consumption and various health risks, the researchers acknowledge limitations such as reliance on self-reported dietary assessments and the exclusion of participants under 18.
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