A groundbreaking new study by researchers at Tufts University has found that ultra-processed foods (UPFs) pose health risks that go beyond their nutritional content. Published in the American Journal of Public Health, the research suggests that the industrial processing methods and additives used in these foods may independently contribute to chronic diseases such as heart disease, diabetes, and premature death.
UPFs Are Problematic Beyond Ingredients
While UPFs are often high in saturated fat, sodium, and added sugars—all linked to numerous health issues—the new study highlights additional concerns. According to the researchers at the Food is Medicine Institute at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University, the industrial processing and additives make these foods even more harmful.
“The findings suggest ultra-processed food factors beyond nutrients—such as changes to foods’ cellular structure, loss of beneficial chemical compounds, additives, and chemicals from packaging—may create health risks not addressed by traditional nutrition metrics or policies,” said the study’s senior author, Dariush Mozaffarian, a cardiologist and director of the Food is Medicine Institute.
The Study
The research team analyzed data spanning nearly two decades, using information from the National Health and Nutrition Examination Survey (NHANES) from 1999 to 2018, linked with mortality data through 2018. Participants completed one or two 24-hour dietary recalls. Foods were grouped based on their processing level, ranging from minimally processed items like fruits and vegetables to ultra-processed products containing industrial ingredients and additives not typically used in cooking. The nutritional quality of foods was also rated, and participants’ diet-quality scores were assessed. The researchers examined how UPF consumption was linked to current health measures such as weight, blood sugar, and cholesterol, as well as long-term risk of death.
What They Found
The results showed that for every 10% increase in calories from ultra-processed foods, health markers worsened. People who consumed more UPFs had higher body weight, poorer blood sugar control, higher blood pressure, and less favorable cholesterol levels. They were also more likely to have conditions such as diabetes, metabolic syndrome, and cancer, and had a slightly higher risk of dying during the study period. These links remained even after accounting for the ingredients and nutritional quality of the foods.
“Ultra-processed foods make up a substantial portion of the American diet, accounting for more than 50% of adults’ and about 60% of children’s caloric intake. Understanding how these foods affect health is a critical public health priority, given the large proportion of the population affected,” said Juna Hatta-Langedyk, first author and an undergraduate biology student at Tufts.
“Addressing structural and policy-related barriers to accessing fresh and minimally processed foods remains critical for promoting dietary changes that improve health and lifespan for all Americans. Our findings can help inform many current policy efforts, such as a national definition of ultra-processed foods and multiple states’ efforts to propose and pass laws addressing ultra-processed foods, including warning labels, bans on certain additives and limits in school meals,” Mozaffarian added.
