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Findings strengthen evidence for link between processed foods and chronic disease

A US study has provided further evidence for the relationship between consumption of UPFs – in particular, processed meat – and chronic disease risk.

Writing in Nature Medicine in June, scientists investigated the health effects associated with the consumption of processed foods, specifically processed meat, sugar-sweetened beverages (SSBs) and trans fatty acids (TFAs).

They analysed the impact that these foods have on three chronic diseases – type 2 diabetes, ischaemic heart disease (IHD) and colorectal cancer – and found that higher intakes were linked with a significantly increased risk of chronic disease.

Consumption of processed meat, in particular, resulted in detrimental health effects.

“In our study, we did not identify a level of consumption that is safe to eat on a daily basis – or in other words, as part of one’s typical diet,” Demewoz Woldegebreal, research scientist at the Institute for Health Metrics and Evaluation at the University of Washington, told Ingredients Network.

No safe limits?

Concerns around the impact of ultra-processed foods (UPFs) on consumers’ health have intensified amid a growing body of evidence regarding their risk.

According to the Agriculture and Horticulture Development Board (AHDB), more than nine in 10 (94%) UK consumers are now aware of UPFs, and almost two-thirds (64%) attach a negative sentiment to the food group.

However, there is also confusion among the public. US research published in July found that consumers’ responses in relation to their understanding of processed foods and their health links was highly subjective.

The foods and beverages analysed in the study are categorised under the UPF umbrella, which refers to those that are typically high in calories, sugar, salt and unhealthy fats, and are linked to an increased risk of chronic diseases.

A 2024 study found direct connections between exposure to UPFs and 71% (32) of the health parameters analysed, including those related to mortality, cancer, and mental, respiratory, cardiovascular, gastrointestinal, and metabolic health.

Data from the Global Burden of Diseases, Injuries, and Risk Factors Study (GBD) 2021 estimates that diets high in processed meat contribute to almost 300,000 deaths worldwide and 10 million disability-adjusted life years (DALYs) – the number of years lost in life plus those living with a disability.

Researchers found that diets high in SSB consumption contributed approximately 3.6 million DALYs, while TFAs were linked to around 2.5 million DALYs.

UPFs: Risks attached to daily consumption

In the latest research, greater consumption of processed meats was associated with an increased risk of all three chronic diseases assessed.

A higher intake of SSBs was connected to a raised risk of increased type 2 diabetes and IHD, while increased intake of TFAs was linked to an elevated IHD risk.

The researchers highlighted the connection between consuming processed meat and detrimental health outcomes.

“Our analysis showed that daily consumption within the commonly observed range (0.6 to 57 g/day) was associated with at least an 11% increase in the risk of type 2 diabetes, while consumption within the range of 0.78 to 55 g/day was associated with a 7% increase in the risk of colorectal cancer,” Woldegebreal said.

His team found that intakes of 1.5 to 390 g per day of SSBs resulted in at least an 8% rise in type 2 diabetes risk and a 2% increase in IHD risk, at 365 g/per day.

Consuming TFAs amounting to 0.25 to 2.56% of daily energy intake was linked with at least a 3% average increase in IHD risk.

The researchers stated that the high burden of these chronic diseases warranted the ongoing recommendation to restrict consumption of processed meat, SSBs, and TFAs, adding that their evidence supports recommendations to avoid or reduce consuming these foods.

However, owing to a lack of consistent data, they called for “stronger, more diverse evidence beyond conventional observational epidemiological studies”.