Scientists are becoming more concerned about ultra-processed foods. Many recent studies have linked these foods to serious health problems. These include heart disease, type 2 diabetes, and a higher risk of early death. But one big question remains. What exactly makes these foods harmful?
Some experts believe the problem comes from poor nutrition. Ultra-processed foods are often high in sugar, salt, unhealthy fats, and refined carbohydrates. A new study from researchers at the Food is Medicine Institute at Tufts University says the way ultra-processed foods are made could be the problem itself.
The study was published in the American Journal of Public Health. Researchers found that people who ate more ultra-processed foods had worse health outcomes. This remained true even when scientists considered the overall nutritional quality of their diets. This means harmful effects may come from more than just sugar, fat, or sodium.
According to the researchers, several factors could explain the risks. Processing can change the natural structure of food. It can remove useful compounds found in whole foods. It can also introduce additives, preservatives, artificial ingredients, and chemicals from packaging.
Dr Dariush Mozaffarian, senior author of the study, said these factors may create health risks that normal nutrition labels do not capture. To conduct the research, scientists used data from the National Health and Nutrition Examination Survey, also called NHANES. They examined information collected between 1999 and 2018. The study included data from 10 survey cycles.
Participants reported what they ate over a 24-hour period. Some completed one dietary recall, while others completed two. Researchers then grouped foods by how much processing they went through. Fresh fruits and vegetables were placed in minimally processed categories. Industrial products made with ingredients rarely used in home cooking were classified as ultra-processed.
The team also measured the nutritional quality of each person’s diet. They used a scoring system that rated foods based on how healthy they were overall. After these measurements, researchers looked for links between ultra-processed food intake and health markers. They studied body weight, blood sugar, cholesterol, and blood pressure. They also looked at long-term risk of death. The results were clear.
For every 10% increase in calories from ultra-processed foods, health markers became worse. People who consumed more of these foods tended to weigh more. They also had poorer blood sugar control. Their blood pressure was often higher. Cholesterol levels were also less healthy. These individuals were more likely to have diabetes. They also had higher rates of metabolic syndrome and cancer. In addition, they faced a slightly greater risk of dying during the study period.
One important finding stood out. The health risks remained even after researchers adjusted for nutrients such as saturated fat, added sugar, and sodium. In other words, poor nutrition alone did not fully explain the harmful effects.
The patterns were also similar across many different groups of people. This suggests the level of processing itself may independently affect health. Juna Hatta-Langedyk, the study’s first author, noted that ultra-processed foods constitute a large share of American diets. More than half of calories consumed by adults come from these foods. For children, the number is even higher at around 60%.
That makes this issue a major public health concern. Researchers say improving access to fresh and minimally processed foods is important. Many families face barriers such as high prices, limited availability, and lack of access to healthy food options. The study could also influence future food policies.
Policymakers are currently debating how to define ultra-processed foods. Some states are considering warning labels, restrictions on additives, and limits on processed foods in school meals. Researchers hope these findings will help shape better nutrition policies and improve long-term health.
