A 30-year study conducted by researchers at the Harvard T.H. Chan School of Public Health has established a slightly elevated risk of premature death associated with the consumption of ultra-processed foods, notably including ready-to-eat meats. These findings, published in The BMJ, underscore a significant correlation between specific ultra-processed food categories and heightened mortality risks.
Ultra-processed foods encompass a wide range of items, from packaged baked goods and snacks to sugary cereals and ready-to-eat-or-heat products. These foods often contain additives such as colors, emulsifiers, and flavors, while lacking essential nutrients like vitamins and fiber. While the study does not advocate for a blanket restriction on all ultra-processed foods, it supports the notion of curbing the consumption of certain types for long-term health benefits.
The research involved tracking the dietary habits and health outcomes of over 100,000 US healthcare workers for an average of 34 years. Participants, initially free of cancer, cardiovascular diseases, or diabetes, provided health and lifestyle data every two years and completed detailed food questionnaires every four years. Analysis revealed that individuals with the highest intake of ultra-processed foods, averaging seven servings per day, faced a 4 percent higher risk of total deaths and a 9 percent higher risk of deaths from other causes, including neurodegenerative diseases.
Notably, the study did not find a significant association between increased ultra-processed food consumption and deaths related to cancer, cardiovascular diseases, or respiratory diseases. However, specific food groups within the ultra-processed category exhibited stronger and more consistent associations with mortality. Processed meat products emerged as the most strongly linked, followed by sugar-sweetened and artificially sweetened beverages, dairy-based desserts, and ultra-processed breakfast foods.
The researchers cautioned that while the observed correlation between ultra-processed food consumption and mortality risk is notable, the study’s observational nature precludes definitive causal conclusions. Moreover, the study’s participants, primarily comprising health professionals and predominantly white individuals, may limit the generalizability of the findings.
Despite these limitations, the study’s rigorous methodology, extensive participant pool, and long-term follow-up lend credibility to its conclusions. Moving forward, the researchers advocate for further investigations to refine the classification of ultra-processed foods and validate these findings in diverse populations.
In a related editorial, New Zealand researchers from the University of Auckland emphasized the importance of addressing nutritionally poor foods through initiatives such as warning labels and taxes on sugary beverages, without allowing debates over ultra-processed foods to overshadow actionable policies aimed at improving public health outcomes.
