Ultraprocessed foods linked to worse cardiometabolic health

A new study provides some of the strongest evidence to date that the industrial processing of food itself, beyond poor nutritional content, poses significant health risks. Research published in the American Journal of Public Health found that higher consumption of ultraprocessed foods is independently linked to worse cardiometabolic health and a higher risk of death.

The observational study from Tufts University analyzed dietary data from tens of thousands of U.S. adults over nearly two decades. It found that for every 10% increase in calories from ultraprocessed foods, people exhibited worse health markers, including higher body weight, poorer blood sugar control, elevated blood pressure, and less favorable cholesterol levels. These associations held even after researchers accounted for the overall nutritional quality of the diet and levels of saturated fat, sodium, and added sugars.

The findings suggest that factors inherent to industrial processing—such as changes to food structure, loss of beneficial compounds, additives, and chemicals from packaging—may create health risks not captured by traditional nutrition labels. Ultraprocessed foods, which are made with industrial...