An observational study from researchers at the Food is Medicine Institute at Tufts University suggests that the processing of ultra-processed foods may independently contribute to health risks such as diabetes, heart disease, and early mortality. Published in the American Journal of Public Health, the study indicates that the negative health outcomes associated with these foods extend beyond their nutritional content, which often includes high levels of refined grains, added sugars, and sodium.
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The research team analyzed data from 10 cycles of the National Health and Nutrition Examination Survey (NHANES) from 1999 to 2018, linking this data to the National Death Index. Participants were asked to complete one or two 24-hour dietary recalls. Foods were classified from minimally processed items, like fruits and vegetables, to ultra-processed products high in industrial additives.
Findings revealed that for every 10% increase in calories from ultra-processed foods, participants exhibited worse health markers, including higher body weight, impaired blood sugar control, increased blood pressure, and unfavorable cholesterol levels. Moreover, individuals who consumed more ultra-processed foods were at a higher risk for diabetes, metabolic syndrome, and cancer, and had a slightly increased risk of death.
The study's senior author, Dariush Mozaffarian, highlighted that the adverse effects might stem from factors beyond nutrients, such as alterations to cellular structure, loss of beneficial compounds, and harmful additives or packaging materials. This suggests that conventional nutritional metrics may not address all health risks posed by ultra-processed foods.
Juna Hatta-Langedyk, the study's first author, pointed out that ultra-processed foods constitute over 50% of adults' and about 60% of children’s caloric intake in the United States. The researchers emphasize that addressing access to fresh and minimally processed foods is vital for improving public health outcomes in the American population.
The study supports ongoing policy discussions, including potential definitions for ultra-processed foods and legislative measures aimed at regulating their use, such as warning labels and restrictions in schools. The research was funded by the National Institutes of Health, among other organizations.