Ultra-Processed Foods and Mortality: Evidence From a Pan-European Study

Consumption of ultra-processed foods (UPFs) has been linked to a higher risk of death from various causes.

This study explored how the degree of food processing, categorized using the Nova classification, relates to overall and specific mortality risks.

Data were drawn from the European Prospective Investigation into Cancer and Nutrition.

Deaths were analyzed based on causes such as cancer, circulatory diseases, digestive diseases, Parkinson’s disease, and Alzheimer’s disease.

Advanced statistical models were used to identify associations between food processing and mortality risks.

Substitution analyses examined the benefits of replacing UPFs with minimally processed foods.

Higher consumption of UPFs was associated with an increased risk of all-cause mortality.

Significant associations were observed between UPF consumption and deaths from circulatory diseases, including cerebrovascular disease and ischemic heart disease.

An increased risk of death was also linked to digestive diseases and Parkinson’s disease.

No associations were found between UPFs and deaths from cancer or Alzheimer’s disease.

Replacing UPFs with unprocessed/minimally processed foods was associated with a lower risk of death.

Higher UPF consumption is associated with an increased risk of death from specific diseases, including circulatory diseases, digestive diseases, and Parkinson’s disease.

Replacing UPFs with unprocessed foods may significantly reduce the risk of death.

The study highlights the potential health benefits of consuming fewer UPFs and increasing unprocessed food intake.   Learn More