Ultra-processed foods linked to higher risk of early death, study finds

A major international study has linked higher consumption of ultra-processed foods (UPFs) to an increased risk of early death. Published in the American Journal of Preventive Medicine, the study found that each 10% rise in UPF intake, such as bread, cakes, and ready meals, raises the risk of dying before age 75 by 3%.

Researchers, analyzing data from eight countries including the US, England, and Australia, estimated that UPFs contribute to 124,107 early deaths annually in the US and 17,781 in England. England had the highest rate of premature deaths related to UPF, with 13.8% of cases linked to consumption.

Lead investigator Eduardo Augusto Fernandes Nilson emphasized that health risks stem not only from fat, salt, and sugar but also from additives and industrial processing. The study urges governments to introduce measures such as marketing restrictions and taxes on UPFs. However, researchers noted they found an association, not definitive causation.