Ultraprocessed Foods and Early Death: The Shocking Link and Health Risks You Need to Know
A sweeping new study spanning multiple continents links frequent consumption of ultraprocessed foods to a significantly higher risk of premature death.
Published April 28, 2025 — Global
A major international study published this week in The BMJ has found a direct association between diets high in ultraprocessed foods and increased risk of premature death. Conducted across multiple countries with a sample size exceeding 100,000 participants, the research tracked individuals’ health over more than a decade and offers one of the clearest warnings yet about the dangers of processed diets.
Scope and Background of the Study
Researchers from institutions including Harvard T.H. Chan School of Public Health and Brazil’s University of São Paulo collaborated on the study. The investigation tracked adults from the U.S., Europe, and South America over a 14-year period, examining their eating habits and health outcomes.
Ultraprocessed foods—defined as items made mostly from substances extracted from foods, like oils, fats, starches, and sugars, and containing additives such as colorings, flavorings, and emulsifiers—were found to have strong links with chronic health issues.
Key Findings: Risk Beyond Calories
The study found that individuals who consumed the highest quantities of ultraprocessed foods had a 15% to 30% higher risk of dying early, particularly from cardiovascular diseases and metabolic conditions, compared to those who consumed the least.
The association held even after adjusting for overall diet quality, body mass index, and physical activity levels—indicating the problem isn’t just about empty calories but also chemical additives and lack of whole nutrients.
“This is not just about sugar or fat. The level of processing and the chemical composition of these foods is directly harming our health,” said Dr. Fang Zhang, co-author and nutritional epidemiologist.
Impact on Public Health and Daily Life
The implications of the study are profound, particularly in developed nations where ultraprocessed foods account for more than 50% of total caloric intake. Fast foods, packaged snacks, sweetened beverages, frozen meals, and even certain breakfast cereals are among the common culprits.
Health officials warn that rising rates of heart disease, obesity, and type 2 diabetes may be linked less to individual behavior and more to systemic dietary environments heavily reliant on ultraprocessed options.
Policy and Regulatory Reactions
Following the release of the findings, several health advocacy groups and policymakers called for stricter regulation of food labeling, advertising, and manufacturing practices.
“Consumers deserve transparency,” stated Marion Nestle, professor emerita of nutrition, food studies, and public health at New York University. “It’s time we treat ultraprocessed foods the same way we do tobacco and alcohol—with clear warnings and public education campaigns.”
Some governments, including Brazil and France, have already begun integrating warnings into national dietary guidelines, discouraging the consumption of industrially processed food products.
Industry Response
Food industry representatives pushed back, arguing that the study does not establish causation and fails to account for socioeconomic factors.
“While the research raises important questions, food choices are complex and personal,” said a spokesperson for the American Food Manufacturers Association. “We support further research and education but caution against demonizing entire categories of food.”
What Comes Next?
The authors of the study recommend further randomized trials to understand the mechanisms linking ultraprocessed foods to health deterioration. However, they argue that the current evidence is strong enough to advise reducing consumption as a preventative health measure.
Meanwhile, public health organizations are expected to amplify campaigns promoting whole foods and home cooking.
The growing body of evidence linking ultraprocessed foods to premature death marks a critical moment for global nutrition policy. While the convenience of ready-to-eat meals has reshaped modern life, experts are increasingly sounding the alarm that such convenience may come at the cost of health and longevity.
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