A major longitudinal study following 114,000 adults over 30 years found that each 10 percent increase in ultra-processed food consumption was associated with a 14 percent increase in all-cause mortality, with the strongest relationships for cardiovascular disease and cancer. The findings held after statistical adjustment for known confounders including overall caloric intake, body mass index, and socioeconomic status.
Ultra-processed foods, defined by the NOVA classification system as industrially formulated products containing additives not used in home cooking, now account for 58 percent of caloric intake in the average American diet. Researchers have identified multiple potential mechanisms for harm including disruption of gut microbiome composition, exposure to chemical contaminants from packaging, and displacement of more nutritious whole foods.
