New research links UPFs to higher risk of cancer, heart disease, and death

A recent study including over eight million people has found that for every 100 g of ultra-processed foods (UPFs) daily, the risk of several diseases, including hypertension, cardiovascular issues, and cancer, increases. 

“UPFs are characterized by high sugar, high salt, and other non-nutritive components, exhibiting low nutritional density yet high caloric content,” says Xiao Liu, MD, Department of Cardiology at Memorial Hospital of Sun Yat-sen University in Guangzhou, China. 

Such foods include sugar-sweetened beverages, potato chips, and packaged cookies. Studies also suggest they increase the risk of digestive diseases and mortality.

Patterns observed across continents 

The researchers examined 41 prospective cohort studies across the Americas, Europe, Asia, and Oceania. They looked at the link between UPFs and health outcomes before April 2024.

In total, 8,286,940 adult patients — 30.8% male and 69.2% female — over 18 were involved in the study.

According to the study, every additional 100 g/day of ultra-processed food consumed increased the risk of hypertension by 14.5%, cardiovascular events by 5.9%, cancer by 1.2%, digestive diseases by 19.5%, and all-cause mortality by 2.6%.

People were also at higher risk of obesity, overweight, metabolic syndromes, diabetes, depression, and anxiety.

“These products may contribute to adverse health outcomes through multiple mechanisms, including but not limited to dysregulation of blood lipid profiles, alterations in gut microbiota composition, promotion of obesity, induction of systemic inflammation, exacerbation of oxidative stress, and impairment of insulin sensitivity,” says Liu.

Eating a certain amount of ultra-processed food daily raises the risk of cancer, heart disease, and early death.All studies in the review used the Nova food classification system to define UPFs as industrially manufactured food products derived from natural foods or other organic constituents.

Canadian research on ultra-processed foods

Meanwhile, recent research from McMaster University, Canada, suggests a direct link between UPFs, like chips, frozen pizzas, and breakfast cereals, and poor health outcomes. Six thousand Canadians were examined, and those consuming high junk foods had higher body mass index, waist circumference, blood pressure, insulin, and triglyceride levels than those who consumed the least.

Alarmingly, the associations persisted even if people changed physical activity, smoking, the total amount of food consumed, and socioeconomic factors, including income and education.

“We have this very complex food supply that is more than just the nutritional composition of a food,” comments senior author Anthea Christoforou, assistant professor in the Department of Kinesiology at McMaster University. 

“It may be about the additives. The way the food is prepared. It’s related to the packaging and the marketing of that food. All these things come together to create this food environment that affects the healthfulness of our diets.”

The study in Nutrition and Metabolism found that UPF consumption is linked to C-reactive protein. The liver produces this protein in response to inflammation and increased white blood cells. 

“These two biomarkers indicate that these foods are causing an inflammatory response in our bodies. In a sense, this suggests that our bodies are seeing these as non-foods, as some kind of other element,” says Christoforou.

Co-author Angelina Baric, a graduate student in the Department of Kinesiology, adds: “UPFs are impacting health across all socioeconomic groups.” 

A global review of over eight million adults reveals a clear dose-response link to serious health issues.“While some populations are more exposed to these foods, our findings show that the health risks persist independently of income and education. This highlights the need for broad, equitable food policies that protect everyone.”

Recommendations 

Liu’s team urges governments to implement measures to reduce UPF consumption to mitigate health outcomes. 

For instance, she suggests regulations for food labeling and manufacturers should be created to disclose ingredients clearly, including all additives present. Clinicians can encourage patients to reduce UPFs and consume more nutritious, minimally processed foods.

“Clinicians should clearly explain that UPFs are typically high in added sugars, sodium, and unhealthy fats, while low in fiber, essential vitamins, and other protective nutrients. This nutritional imbalance contributes to a wide range of adverse health outcomes,” Liu comments. 

“Emerging evidence suggests a dose-response relationship between UPFconsumption and negative health outcomes — meaning the more ultra-processed foods consumed, the greater the health risk. Therefore, reducing UPFs intake, even modestly, may offer measurable health benefits.”

Lui’s study also highlights the importance of embracing whole foods, simple ingredients, and culturally appropriate healthy eating patterns, such as the Mediterranean or Dietary Approaches to Stop Hypertension diet. 

Other researchers challenge current processed food classification systems, suggesting that prioritizing biochemical composition and the nutritional value of plant-based foods like tempeh and soy chunks that retain soybean phytochemicals is more effective.

Moreover, experts are pushing back on a new study linking UPF consumption to preventable, premature deaths. They note that more research is needed to determine a causal link amid an ongoing debate about what causes adverse health impacts of UPFs — their processing level or poor nutritional profile, which tends to be lower in many of these food options.