Study Links Ultra-Processed Food Additives to Increased Mortality Risk

A significant study has identified specific additives in ultra-processed foods that may heighten the risk of early death. It’s been known for a while that consuming these foods can lead to serious health issues.

Researchers in Germany analyzed data from over 180,000 participants, categorizing harmful food additives into five groups: flavoring agents, flavor enhancers, coloring agents, sweeteners, and various sugars—common in ultra-processed items.

They pinpointed 12 particular markers in ultra-processed foods (MUPs) that were notably linked to increased mortality. Among these were flavor enhancers like glutamate and ribonucleotides, plus sweeteners such as acesulfame, saccharin, and sucralose. Additionally, certain processing aids, including caking agents and thickeners, as well as sugars like fructose, contributed to the risk. Interestingly, gelatine was associated with a lower risk of death.

The researchers also noted that modified oils, protein sources, and fibers showed no significant impact on mortality risk. In their publication in the journal eClinicalMedicine, they mentioned, “To the best of our knowledge, no prior study has assessed associations of such a broad range of MUP categories and specific MUPs with all-cause mortality.”

Using data from the UK Biobank, which tracked adults from 2006 to 2010, participants had an average age of 57, with a majority being female. The study found that around 20% of their dietary intake consisted of ultra-processed foods, which contain ingredients rarely used in home cooking.

After 11 years, it was revealed that 10,203 participants had died, with findings indicating that as ultra-processed food consumption exceeded 18%, the risk of mortality rose accordingly. However, the authors did caution that the consumption data relied on self-reports, which weren’t independently verified.

Despite this, previous research has pointed to ultra-processed foods being linked to obesity, heart disease, type 2 diabetes, specific cancers, and overall increased mortality risk. Just last month, it was reported that consuming too many UPFs might hinder weight loss. A British study suggested that adults who avoided these foods lost twice as much weight compared to those who consumed them regularly.

Cooking with fresh ingredients might help lessen food cravings, although ultra-processed foods appeared to have minimal effects on blood pressure, heart rate, liver function, and cholesterol levels. The researchers argued that while certain types of UPFs should be limited, not all are “inherently unhealthy.” Dr. Samuel Dicken from University College London, a co-author of the study, noted, “We saw significantly greater weight loss on the minimally processed food diet.”

What Are Ultra-Processed Foods?

Ultra-processed foods are high in added fats, sugars, and salt, yet low in protein and fiber. They contain artificial ingredients like colorings and preservatives that you wouldn’t typically find in home-cooked meals. Examples include ready meals, ice cream, and sausages. Unlike processed foods—like cured meats or fresh bread—ultra-processed items are often made primarily from substances derived from foods and additives, containing little to no unprocessed ingredients.

These foods are usually cheap, ready-to-eat, and widely appealing, making them an easy choice for many.