A greater intake of ultraprocessed foods is associated with an increased risk of several chronic diseases, including cardiovascular diseases, cancer, diabetes, digestive diseases and hypertension, as well as a higher risk of death from any cause, according to a new analysis of 51 studies involving nearly 8.8 million people.
The investigation, published in the open-access scientific journal Family Medicine and Community Health, analyzed data from 8,819,894 participants, with mean ages ranging from 23 to 77 years. The studies were conducted in the Americas, Europe, Asia and Oceania and had follow-up periods ranging from two to 32 years.
Ultraprocessed foods are defined by the researchers as ready-to-consume or ready-to-heat products that have undergone extensive industrial processing. They typically contain several additives, are energy-dense and high in sugar and salt, but contain less dietary fiber, protein, vitamins and minerals.
In light of the sharp rise in the global consumption of these products over the past decades, the researchers sought to understand whether there are consumption levels considered safe and to identify possible thresholds from which health risks increase.
To this end, they analyzed scientific databases in search of relevant studies published up to the end of April 2026. Fifty-one prospective cohort studies were included, in which ultraprocessed food consumption was assessed through food frequency questionnaires, 24-hour dietary recalls or dietary histories.
The joint analysis of the results revealed that greater consumption of ultraprocessed foods was associated with higher risks of several health problems and of death from any cause, with the risk increasing as the amount consumed rose.
Higher consumption of these foods was associated with a 24% higher risk of cardiovascular events, 12% cancer, 23% overweight or obesity, 24% metabolic syndrome or diabetes, 27% depression or anxiety, 31% digestive diseases, 11% hypertension and 18% death from any cause.
The researchers also analyzed the effect of specific increases in consumption. Each additional 100 grams of ultraprocessed foods consumed daily was associated with a 14% increase in the risk of cardiovascular events, 4% in the risk of cancer, 3% in the risk of death from any cause and 2% in the risk of metabolic syndrome or diabetes.
Furthermore, each 10% increase in weight/energy intake was associated with a 16% higher risk of metabolic syndrome or diabetes.
The authors point to several possible explanations for these associations. Recent evidence suggests that the combination of different additives present in ultraprocessed foods could produce a so-called ‘cocktail effect’ on health. Laboratory studies also indicate that the physical composition of these foods, heavily altered during processing, may negatively affect the gut microbiome and promote processes such as inflammation and insulin resistance.
Some compounds that can form during the processing of foods have also been associated with health problems. This is the case for acrylamide, a contaminant that can arise in processed foods subjected to high temperatures, and for acrolein, produced during the heating of fats, which the researchers associate with a higher incidence of cardiovascular diseases.
Despite the results, the researchers highlight several limitations. All included studies depended on subjective assessments of diet and none included participants under 18 years old. In addition, ultraprocessed consumption often occurs in the context of other lifestyle and behavioral patterns, which are difficult to fully control and which may influence long-term health risks.
In conclusion, the researchers argue that, «given that chronic diseases related to ultraprocessed foods often cluster in multimorbidity, reducing consumption of ultraprocessed foods and substituting them with minimally processed alternatives may be relevant for the prevention of chronic diseases and for the management of primary health care».
The authors emphasize, however, that the results show associations between the consumption of ultraprocessed foods and various health problems, not by themselves demonstrating a direct cause-and-effect relationship.
