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Ultra-processed foods have been linked to everything from obesity to certain forms of cancer, but new research suggests these products could also raise your risk of early death.
That’s the major takeaway from a study published in the American Journal of Preventive Medicine. Ultra-processed foods currently make up about 70% of our food supply, raising a lot of questions about whether it’s OK to have a little bit of these products or if you should try to avoid them entirely.
Of course, there are plenty of serious illnesses, including cancer and genetic diseases, that can raise the risk of dying prematurely. But the study didn’t weed those out.
Meet the experts: Jessica Cording, R.D., author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety; Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy; Keri Gans, R.D.N., dietitian and host of The Keri Report podcast
Here’s what the research found, plus what dietitians want you to keep in mind when you head to the grocery store.
What did the study find?
For the study, researchers analyzed data from more than 240,000 people on their diet and overall health in eight countries: Colombia, Brazil, Chile, Mexico, Australia, Canada, the U.K., and the U.S.
The researchers found that there was a link between a person’s ultra-processed food consumption and how likely they were to die between the ages of 30 and 69 (which they dubbed as premature). The scientists found that up to 14% of all premature deaths in the U.S. were linked to ultra-processed foods. They also discovered that for every 10% increase in total calories someone had from ultra-processed foods, the risk of dying prematurely jumped by nearly 3%.
