A new study suggests that the health risks from ultra-processed foods go beyond their ingredients. The way these foods are manufactured may itself be a source of harm, according to research reported by Healthline.
The study, published in the American Journal of Public Health, found that people who ate more ultra-processed foods had worse health outcomes even after accounting for the overall nutritional values of the foods. That means factors like changes in the food's cellular structure, loss of beneficial chemical compounds, and chemicals in packaging may all independently pose health risks.
Researchers used data from the National Health and Nutrition Examination Survey, known as NHANES, to investigate the relationship between ultra-processed food consumption and cardiometabolic risk factors, prevalent disease conditions, and all-cause mortality. They evaluated those associations both with and without adjusting for the nutritional quality of the foods eaten.
To group foods, the research team used a standard classification system that ranged from minimally processed foods like fruits and vegetables to ultra-processed foods made with industrial ingredients and additives not typically used in home cooking. Each participant also received an overall diet quality score based on what they reported eating.
The debate among scientists has centered on whether the nutritional content of ultra-processed foods drives the health risks, since these foods tend to be high in sodium, added sugars, and refined grains, or whether the industrial processing and additives used to make them are the real problem. This study adds weight to the idea that processing itself plays an independent role.
Mir Ali, MD, medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center in Fountain Valley, California, was not involved in the study but commented on the findings. He described the pull of these foods in plain terms.
"UPFs [ultra-processed foods] do offer some advantages, but at the expense of the consumer's health. They are convenient, affordable, have a long shelf life, and are often engineered to be highly palatable, which contributes to their widespread consumption," Ali said.
He also addressed why consumption remains so high despite growing public awareness of the risks. "Because of these factors, UPFs are extremely prevalent in the modern diet. While many people are generally aware that these foods are not optimal for health, convenience and taste often drive decision making," he told Healthline.
Research has increasingly linked ultra-processed foods to a higher risk of conditions including heart disease, diabetes, obesity, and early death. The new findings add to that body of evidence by suggesting the risks are not simply a matter of poor nutritional profiles, but may also stem from what happens to food during industrial manufacturing.
