Ultra-processed foods may be fuelling a global health crisis. A study spanning over 8.3 million adults across multiple continents links these products to rising rates of chronic illness and all-cause mortality, according to research presented by Dr Xiao Liu at a major cardiology summit in Singapore.
Defining Ultra-Processed Foods in the Modern Food Supply Chain
Ultra-processed foods, as defined by the Nova system, undergo multiple industrial procedures and contain a range of additives. Common examples include soft drinks, potato crisps, and confectionery.
“These products may contribute to adverse health outcomes through multiple mechanisms, including but not limited to dysregulation of blood lipid profiles, alterations in gut microbiota composition, promotion of obesity, induction of systemic inflammation, exacerbation of oxidative stress, and impairment of insulin sensitivity,” said Liu.
“Ultra-processed foods are characterised by high sugar, high salt, and other non-nutritive components, exhibiting low nutritional density yet high caloric content,” Liu added.
The Dose-Response Relationship and Health Outcomes
The study revealed a dose-response relationship, showing that each additional 100 grams per day of ultra-processed food intake significantly raised the risk of multiple health conditions. The key findings include:
- A 14.5% increase in the risk of hypertension
- A 5.9% rise in cardiovascular events
- A 1.2% higher risk of cancer
- A 19.5% increase in digestive diseases
- A 2.6% rise in all-cause mortality
“Emerging evidence suggests a dose-response relationship between ultra-processed food consumption and negative health outcomes — meaning the more ultra-processed foods consumed, the greater the health risk,” said Liu.
The researchers also noted increased risks of obesity, metabolic syndrome, and mental health conditions such as depression and anxiety among participants with higher intakes of ultra-processed foods.
Public Health Considerations and Strategic Policy Recommendations
The researchers emphasised the urgent need for public health interventions to curb the rising consumption of ultra-processed foods.
According to Liu, governments should consider implementing stringent food labelling regulations that require explicit disclosure of additives and processing methods.
“Clinicians should clearly explain that ultra-processed foods are typically high in added sugars, sodium, and unhealthy fats, while being low in fibre, essential vitamins, and other protective nutrients. This nutritional imbalance contributes to a wide range of adverse health outcomes,” Liu said.
Reducing ultra-processed food consumption, even modestly, could provide significant health benefits, the study suggests. “Therefore, reducing ultra-processed foods intake, even modestly, may offer measurable health benefits,” Liu emphasised.
Promoting Nutrient-Dense Alternatives and Cultural Dietary Models
The study also stressed the importance of promoting nutrient-dense, minimally processed foods, such as whole grains, vegetables, and lean proteins. Liu pointed to culturally appropriate diets like the Mediterranean and DASH diets, which emphasise whole foods and simple ingredients.
“The findings are not just about what to avoid, but also about what to embrace,” Liu said. “Emerging evidence has linked health benefits to whole foods, simple ingredients, and culturally appropriate healthy eating patterns.”
The study, supported by the American Academy of Cardiology and other health organisations, provides a compelling case for rethinking food choices to reduce the burden of diet-related diseases globally.
Conclusion
Future research should focus on standardising definitions of ultra-processed foods to enhance data comparability across studies, Liu noted. Additionally, more high-quality, long-term studies are needed to better understand the cumulative impact of ultra-processed food consumption on diverse populations.