Consumption of ultra-processed foods linked to rising premature deaths: Study

A study analyzing data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico, United Kingdom, and United States) shows that premature deaths attributable to consumption of ultra-processed foods (UPFs) increase significantly according to their share in individuals' total energy intake.

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The new study, appearing in the American Journal of Preventive Medicine, published by Elsevier, reinforces the call for global action to reduce UPF consumption, supported by regulatory and fiscal policies that foster healthier environments.

UPFs are ready-to-eat-or-heat industrial formulations that are made with ingredients extracted from foods or synthesized in laboratories, with little or no whole foods in their composition.

These have gradually been replacing traditional foods and meals made from fresh and minimally processed ingredients.