Study links daily intake of ultra-processed foods to higher chronic disease risk

A large observational analysis involving nearly 8.8 million adults across the Americas, Europe, Asia and Oceania reported that consuming an extra 100 grams of ultra-processed foods (UPFs) each day was associated with a 14% higher risk of cardiovascular events, a 4% increase in cancer risk, a 3% rise in all-cause mortality and a 2% elevation in the likelihood of metabolic syndrome or diabetes, according to a news release accompanying the study published in Family Medicine and Community Health.

The researchers, led by cardiologist Xiao Liu of Sun Yat-sen Memorial Hospital and a research fellow at Duke-NUS Medical School, noted that people with the highest UPF intake also showed higher rates of digestive disorders, mental health conditions, obesity and other chronic diseases compared with those who ate the least.

"Given that UPF-related chronic diseases often cluster as multimorbidity, reducing consumption of UPFs and replacing them with minimally processed alternatives may be relevant for chronic disease prevention and primary care management," the authors wrote.

Registered dietitian Kelly Springer, who was not involved in the research, said the findings highlight how UPFs can displace more nutrient-dense options. She emphasized that occasional consumption is not prohibited, but recommended increasing protein and fiber through foods such as fruit with nut butter, vegetable-based snacks or meals centered on beans, poultry or fish alongside whole grains and produce.

"A diet built around whole, minimally processed foods is one of the best investments we can make in our long-term health," Springer added.

Springer cautioned that the study’s observational design cannot prove causation and relies on self-reported dietary data, which may not fully capture other lifestyle factors. Nonetheless, she said the results provide useful insight into the relationship between ultra-processed food consumption and chronic disease risk.