A new study published in the American Journal of Preventive Medicine shows that eating more ultraprocessed foods (UPFs) is linked to a significant increase in premature deaths. Analyzing data from dietary surveys and mortality figures in eight countries—Australia, Brazil, Canada, Chile, Colombia, Mexico, the United Kingdom, and the United States—the study reveals that the risk of dying early rises markedly with every increase in the proportion of UPFs in an individual’s total energy intake.

UPFs are ready-to-eat formulations made primarily from ingredients extracted from foods or created in labs, with little to no whole foods included. Over time, these products have steadily replaced traditional meals made from fresh or minimally processed ingredients.

Lead investigator, Eduardo Augusto Fernandes Nilson, explains the broader impact of UPFs on our health:

“UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colorants, artificial flavors and sweeteners, emulsifiers, and many other additives and processing aids, so assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health.”

Unlike earlier research that focused on individual dietary risk factors, this study looked at overall food patterns. By modeling data on both UPF consumption and mortality rates across these diverse countries, the researchers established a linear association between the dietary share of UPFs and all-cause mortality.

The study found that high UPF consumption is associated with an astonishing 32 different diseases, including cardiovascular disease, obesity, diabetes, various types of cancer, and depression. The researchers have quantified the burden of UPF intake on premature deaths, showing that in settings where UPF consumption is high, nearly 14% of premature deaths could be preventable. In contrast, countries with lower UPF consumption, such as Colombia (around 15% of total energy intake), experience a much lower attributable mortality rate.

The researchers raise concerns about the global trends in UPF consumption, noting that while high-income countries have seen high but stable UPF intake for over a decade, low- and middle-income countries are rapidly increasing their consumption. The study emphasizes the urgent need for policies aimed at reducing UPF intake and promoting traditional dietary patterns based on local, fresh, and minimally processed foods:

“It is concerning that while in high-income countries UPF consumption is already high but relatively stable for over a decade, in low- and middle-income countries the consumption has continuously increased, meaning that while the attributable burden in high-income countries is currently higher, it is growing in the other countries. This shows that policies that disincentivize the consumption of UPFs are urgently needed globally, promoting traditional dietary patterns based on local fresh and minimally processed foods,” stated Nilson.

There is without doubt that many studies have shown the danger of UPF. Limiting, even better is eliminating, these foods and switching to a whole food, plant-based diet will not only improve one’s health, but also significantly improve public health, healthcare spending, and national security of nations as a whole.

EAF Nilson et al. Premature Mortality Attributable to Ultraprocessed Food Consumption in 8 Countries. American Journal of Preventive Medicine (2025). DOI: 10.1016/j.amepre.2025.02.018