A new meta-analysis of over 240,000 people has found that consuming more ultraprocessed foods increases the risk of premature death from any cause. The study, published in the American Journal of Preventive Medicine, shows that for every 10% increase in total calories from ultraprocessed foods between ages 30 and 69, the risk of dying prematurely rises by nearly 3%.
The term “ultraprocessed” was coined by Carlos Augusto Monteiro, an emeritus professor at Brazil’s University of São Paulo. According to Monteiro, these foods contain little to no whole food and are manufactured from cheap ingredients with synthetic additives.
The study found associations between ultraprocessed food consumption and increased risks of cardiovascular disease, common mental disorders, anxiety, obesity, sleep disorders, type 2 diabetes, and depression. Adding just one serving of ultraprocessed food per day may also increase the risk of cognitive decline and stroke.
According to the researchers, nearly 70% of the US food supply is ultraprocessed, with two-thirds of calories consumed by children being from these foods. The study estimates that reducing ultraprocessed food consumption to zero would prevent over 124,000 deaths in the US in 2017.
However, some experts note that the study’s methods cannot determine if the deaths were caused by ultraprocessed food consumption. Others suggest that the true causal risk factor may not be ultraprocessed foods themselves, but related factors such as physical fitness. Despite this, the associations found in the study raise suspicion about the potential harm of consuming more processed foods.
Source: https://edition.cnn.com/2025/04/28/health/ultraprocessed-food-death-wellness/index.html