Ready-to-eat products based on meat, poultry, and seafood present the highest risk, emphasising the importance of scrutinising specific food categories.
A recent study involving 74,563 women and 39,501 men, all free from cancer, cardiovascular diseases, or diabetes at the outset, investigated the impact of ultra-processed food consumption on mortality. Here are the key findings from the comprehensive, population-based cohort study:
Dietary quality matters
A higher intake of ultra-processed foods was associated with a slight increase in all-cause mortality, though this association was less pronounced compared to the impact of overall dietary quality. The risk of mortality varied among different types of ultra-processed foods, with ready-to-eat products based on meat, poultry, and seafood consistently showing the strongest link to increased mortality.
Additionally, a positive correlation was found between the percentage of energy derived from ultra-processed foods and respiratory mortality. Increased consumption of ultra-processed foods is linked to a higher risk of respiratory multimorbidity, with processed red meat potentially contributing to respiratory mortality due to its heme iron and nitrate/nitrite content.
The good and the bad
A meta-analysis of prospective cohort studies found that the highest consumption levels of ultra-processed foods were linked to a 21 per cent higher risk of all-cause mortality compared to the lowest levels. In the US cohorts, “sauces, spreads, and condiments” and “sweet snacks and desserts” were the main contributors to ultra-processed food intake, together comprising nearly 50 per cent.
Processed foods can lead individuals to consume excessive amounts of sugar, salt, and fat, as they might not be aware of the quantities added to their food. Notably, nuts and dark chocolate, common in “sweet snacks and desserts”, are inversely related to cardiovascular diseases, with dark chocolate specifically associated with reduced mortality.
Brain health
There was a significant association between ultra-processed food consumption and higher neurodegenerative mortality. Ultra-processed foods have been linked to an increased risk of central nervous system demyelination, lower cognitive function, and dementia, potentially due to neuro-inflammation and blood-brain barrier impairment.
Among subgroups, dairy-based desserts showed the strongest link to neurodegenerative mortality, with prior research indicating a connection between sherbet/frozen yogurt intake and increased Parkinson’s disease risk. Moreover, additives found in ultra-processed foods, including specific artificial sweeteners and monosodium glutamate, can disrupt the production and release of essential brain chemicals, potentially impacting mental and emotional health.
While the consumption of ultra-processed foods is associated with a modest increase in all-cause mortality, the impact varies significantly depending on the type of food. Ready-to-eat products based on meat, poultry, and seafood present the highest risk, emphasising the importance of scrutinising specific food categories. Moreover, the link between ultra-processed food intake and respiratory mortality, particularly due to components in processed red meat, further underscores the complex health risks these foods pose. Therefore, it is crucial for dietary guidelines to differentiate between different types of ultra-processed foods and encourage a focus on overall dietary quality to mitigate these risks.
