A major international study has found that high consumption of ultra-processed foods (UPFs) significantly increases the risk of dying prematurely, sparking renewed calls for governments to crack down on unhealthy food products.
Research published in the American Journal of Preventive Medicine found that for every 10% increase in the intake of UPFs — such as bread, cakes, and ready meals — an individual’s risk of dying before age 75 rises by 3%.
The study, which examined dietary and mortality data from eight countries including the US, England, Australia, Brazil, Canada, Colombia, Chile, and Mexico, linked UPF consumption to 124,107 early deaths per year in the US and 17,781 premature deaths annually in England.
Lead investigator Eduardo Augusto Fernandes Nilson, from Brazil’s Oswaldo Cruz Foundation, said:
“UPFs affect health beyond just their fat, salt, and sugar content. The industrial processing and use of artificial ingredients like sweeteners, emulsifiers, and colourants have damaging effects on health.”
The data revealed a clear “linear dose-response” relationship, meaning the more UPFs consumed, the greater the risk of early death. England had the highest rate among the countries surveyed, with 13.8% of premature deaths attributed to UPF consumption — closely followed by the US at 13.7%.