Ultraprocessed Foods Linked to Higher Risk of Early Death

A recent study published in the American Journal of Preventive Medicine links higher consumption of ultraprocessed foods to an increased risk of premature death. Led by Eduardo Nilson, Epidemiologist, Center for Research in Nutrition and Health (Nupens) at the University of São Paulo, the research found that a 10% increase in caloric intake from these products is associated with a 3% rise in the likelihood of early mortality.

The findings are based on the NOVA classification system, which categorizes foods by their level of processing. The study focused on the ultraprocessed category, which includes items such as soft drinks, frozen pizzas, packaged snacks, processed meats, and industrial baked goods. These products are typically high in added sugars, sodium, and unhealthy fats and often contain multiple industrial additives like artificial flavorings, emulsifiers, and preservatives.

By analyzing data from seven prior studies, the researchers identified a consistent correlation between the intake of ultraprocessed foods and early death. In countries with high consumption levels, such as the United States, up to 14% of premature deaths may be attributable to these products.

“The processing changes the structure of the food drastically. This affects digestion, satiety, and even gut microbiota,” Nilson explained.  According to the specialist, these structural changes, combined with the accessibility and palatability of ultraprocessed foods, make them a staple in modern diets, often replacing fresher and more nutritious alternatives.

The study emphasizes not only the nutritional drawbacks of these foods but also their physiological impact. Regular consumption has been associated with obesity, insulin resistance, high blood pressure, altered gut microbiome, and elevated cholesterol levels.

Nilson and his colleagues argue that reducing ultraprocessed food intake should be a public health priority, particularly in regions where consumption is on the rise. They advocate for preventive nutrition policies, better food labeling, taxes on unhealthy products, and education campaigns to promote fresh, local foods.