Consumption of ultraprocessed foods linked to premature deaths

The study, published in the American Journal of Preventive Medicine, analysed data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico, United Kingdom, and United States). The data revealed that premature deaths attributable to consumption of UPFs increase significantly according to their share in individuals’ total energy intake.

Ultraprocessed foods are ready-to-eat-or-heat industrial formulations that are made with ingredients extracted from foods or synthesised in laboratories, with little or no whole foods in their composition. These have gradually been replacing traditional foods and meals made from fresh and minimally processed ingredients.

Eduardo Augusto Fernandes Nilson, lead investigator of the study, said, "UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colourants, artificial flavours and sweeteners, emulsifiers, and many other additives and processing aids, so assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health."