A recent meta-analysis involving over 240,000 participants has identified a concerning link between the intake of ultraprocessed foods and an increased risk of premature death. The study, co-authored by Carlos Augusto Monteiro from the University of São Paulo, focused on individuals aged 30 to 69 and concluded that each 10 per cent rise in caloric intake from ultraprocessed foods correlates with nearly a 3 per cent increase in the risk of dying prematurely.
Monteiro, who developed the NOVA classification system for food processing, defined ultraprocessed foods as products that contain little to no whole food. Instead, they are made from cheap, chemically processed ingredients and often include synthetic additives designed to enhance taste and increase consumption. He argued that the human body does not easily adapt to these types of foods, which might lead to harmful health implications.
The discussion around ultraprocessed foods is not new. Previous studies indicate that even slight increases in their consumption are associated with a range of negative health outcomes, including a 50 per cent heightened risk of death from cardiovascular diseases, a significant increase in anxiety, obesity, sleep disorders, type 2 diabetes, and depression. The studies suggest that just one extra serving of ultraprocessed food daily, equating to roughly 10 per cent more of one’s total diet, can elevate these risks.
Despite these alarming findings, industry representatives have raised concerns about the messaging surrounding ultraprocessed foods. Sarah Gallo from the Consumer Brands Association argues that demonising convenient and affordable food options could hinder access to nutritious foods and exacerbate health disparities.
The impact of ultraprocessed foods on global health is stark. A study published in the American Journal of Preventive Medicine revealed that up to 14 per cent of premature deaths in countries with high ultraprocessed food consumption could be attributed to these foods. However, some experts caution against overinterpretation of the data. Nerys Astbury from the University of Oxford noted that while the evidence shows a correlation, it does not definitively link ultraprocessed food consumption to increased mortality.
In the United States, ultraprocessed foods constitute nearly 55 per cent of the average diet, and researchers estimate that completely eliminating these foods could have prevented over 124,000 deaths in 2017 alone. Conversely, countries with lower consumption, such as Colombia and Brazil, would potentially see fewer preventable deaths by reducing ultraprocessed food intake.
As experts highlight the risks associated with ultraprocessed foods, it remains essential to approach this issue with a balanced understanding of dietary choices and their broader implications for public health. While the potential health risks are significant, further research is necessary to establish causality and understand the complex relationship between diet and health outcomes.