The analysis, led by researchers from Duke‑NUS Medical School in Singapore, pooled data from 51 observational studies spanning the Americas, Europe, Asia and Oceania. Together the studies covered more than 8.8 million participants aged between 23 and 77, with follow‑up periods ranging from two to 32 years.
Dose‑response modelling showed that each additional 100 grams of ultra‑processed foods per day was linked to an 11 % increase in hypertension risk, a 14 % rise in cardiovascular events, a 4 % uptick in cancer incidence and a 3 % higher all‑cause mortality rate. Moreover, a 10 % rise in the proportion of energy derived from these foods corresponded to a 16 % greater risk of metabolic syndrome or diabetes.
Across the pooled cohort, high consumption of ultra‑processed foods was also associated with elevated odds of obesity or overweight (23 %), cancer (12 %), metabolic syndrome or diabetes (24 %), depression and anxiety (27 %), digestive diseases (31 %), high blood pressure (11 %) and overall death (18 %).
Ultra‑processed foods are defined as ready‑to‑eat or heat‑and‑serve products that have undergone extensive industrial processing and are typically low in fibre, protein, vitamins and minerals while being high in sugar, salt and unhealthy fats. The authors cite laboratory evidence that the altered physical structure of these foods can disrupt the gut microbiome, trigger inflammation and promote insulin resistance.
The paper also highlights a possible “cocktail effect” from multiple food additives. Compounds such as acrylamide, formed during high‑temperature processing, and acrolein, generated when fats are heated, have been linked in prior studies to cardiovascular disease.
The authors conclude that, given the clustering of chronic conditions linked to ultra‑processed foods, public‑health strategies should prioritize reducing their intake and replacing them with minimally processed alternatives to curb the growing burden of non‑communicable diseases.