Fang Z, Rossato S L, Hang D et al. Association of ultra-processed food consumption with all cause and cause specific mortality: population based cohort study. BMJ 2024; DOI: 10.1136/bmj-2023-078476.

The consumption of ultra-processed foods (ready to eat/heat meals) is increasing in high- and middle-income countries. The foods are typically of poor nutritional value, have added sugars, sodium and fats with little fibre, and may contain harmful additives and contaminants for the processes involved. Analysing health data from the 1980s to 2018 for 100,000+ health professionals in the USA, with no history of cancer, cardiovascular diseases or diabetes at baseline, showed that all cause mortality was 4% higher in those with the highest intake of ultra-processed foods and 9% higher from causes other than cancer or cardiovascular diseases.

Foods showing the strongest associations with all cause mortality were meat/poultry/seafood ready-to-eat products, drinks sweetened with sugar or artificial sweeteners, dairy-based deserts, and ultra-processed breakfast foods. No differences were found between men and women. Better dietary quality intake showed an inverse association with mortality.

Limiting consumption of ultra-processed foods may benefit long-term health.