A new study reveals ultra-processed foods contribute to 13.8 percent of premature deaths in the UK, highlighting urgent health risks.
Ultra-processed foods (UPFs) have been linked to a significant rise in premature deaths across eight countries, including the UK and US, according to a new study published in the American Journal of Preventive Medicine.
Researchers analysed nationally representative dietary surveys and mortality data from Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom and the United States, and found that each 10 percent increase in UPF consumption raised the risk of death from all causes by three percent.
What are ultra-processed foods (UPFs)?
There is no single, universally agreed definition for ultra-processed foods. However, the most commonly used is the NOVA classification which describes it as food which contains “formulations of ingredients, mostly of exclusive industrial use, typically created by a series of industrial techniques and processes.”
They are typically made using substances extracted from foods or created in laboratories – such as preservatives, emulsifiers, artificial sweeteners, colourants and flavourings.
Common examples include:
Packaged snacks
Bread and cakes
Ready meals
Fizzy drinks
Breakfast cereals.
UPFs are often high in salt, sugar, and unhealthy fats, and are designed to be hyper-palatable, shelf-stable and convenient, often at the expense of nutritional quality.
Lead investigator Dr Eduardo Augusto Fernandes Nilson, DSc, of the Oswaldo Cruz Foundation (Fiocruz) in Brazil, said:
UPFs affect health beyond the individual impact of high content of critical nutrients – sodium, trans fats and sugar – because of the changes in the foods during industrial processing and the use of artificial ingredients, including colourants, artificial flavours and sweeteners, emulsifiers and many other additives and processing aids.”
These foods, often high in salt, sugar, and unhealthy fats, are designed to be hyper-palatable, shelf-stable, and convenient. However, their nutritional quality is compromised, making them a major contributor to chronic health conditions, including obesity, diabetes, cardiovascular disease, and certain cancers.
Global impact and rising death rates
Unlike previous research that focused on specific nutrients or ingredients, this study assessed overall food patterns and processing levels to model the total burden of UPFs on mortality.
“Premature deaths attributable to the consumption of ultra-processed foods increase significantly according to their share in individuals’ total energy intake. A high amount of UPF intake can significantly affect health,” the researchers found.
In Colombia, where UPFs make up just 15 percent of the diet, only 4 percent of premature deaths were linked to these foods. However, in countries like the US and UK, where UPFs account for over 50 percent of energy intake, the impact is far more severe, with nearly 14 percent of deaths attributed to their consumption.
The UK stands out, with UPFs contributing 53.4 percent of the average person’s energy intake – the second highest after the US at 54.5 percent. The study estimates that 13.8 percent of premature deaths in the UK are directly linked to UPFs, equating to 17,781 deaths in 2018–19 alone, marking a significant public health issue that needs urgent attention.
Call for worldwide action
The authors of the study have urged governments worldwide to introduce bold measures to tackle the growing burden of UPF consumption. These include tighter regulation of food marketing, restrictions on the sale of UPFs in schools and workplaces, and the introduction of taxes on UPF products to curb their sales.
Dr Nilson warned that the trend is worsening in emerging economies. While the burden of ill-health from UPFs is highest in high-income countries, it is growing in low- and middle-income nations.
Nilson added:
This shows that policies that disincentivise the consumption of UPFs are urgently needed globally, promoting traditional dietary patterns based on local fresh and minimally processed foods.”
Ben Cornwell