Every extra 100 grams of ultra-processed food linked to higher disease risks

Higher ultra-processed food (UPF) intake is linked to a heightened risk of several major chronic health issues, such as digestive diseases, high blood pressure and metabolic syndrome/diabetes, as well as death, finds a pooled data analysis of the available evidence published in the open-access journal Family Medicine and Community Health.

Every additional 100 g (3.5 ounces) consumed was associated with correspondingly greater risks, the analysis indicates.

Ultra-processed foods are defined as ready-to-eat or heat-and-serve products that have undergone extensive industrial processing. Typically, they contain a range of additives, are energy-dense and high in sugar and salt but low in dietary fiber, protein, vitamins and minerals, the researchers explain.

Amid a sharp rise in global UPF consumption in recent decades, the researchers wanted to find out whether there are any safe consumption levels and where the potential threshold levels for ill health might lie.

They therefore scoured research databases for relevant studies published through the end of April 2026. A total of 51 prospective cohort studies met their eligibility criteria for inclusion in the pooled data analysis.

The studies, from the Americas, Europe, Asia and Oceania, involved 8,819,894 participants whose average ages ranged from 23–77. The monitoring periods ranged from 2–32 years.

UPF consumption was assessed by food frequency questionnaires, 24-hour dietary recall or dietary history in the included studies. To assess the potential impact of exposure on health, the researchers converted g/day of UPF intake into 50 g (1.8-ounce) servings.

They focused on the following health outcomes: high blood pressure; cardiovascular events (heart attack, stroke, transient ischemic attacks or “mini-strokes,” coronary artery disease, cardiovascular death); cancer events, including death from cancer; metabolic syndrome/diabetes; digestive diseases; obesity/overweight; depression/anxiety; and death from any cause.

Risks rise with consumption

Pooled data analysis of the results of the included studies showed that higher UPF consumption was associated with greater risks of multiple chronic health issues and death from any cause, with risks rising in tandem with the quantity consumed.

High consumption of ultra-processed foods was associated with higher risks of cardiovascular events (24%), cancer (12%), obesity/overweight (23%), metabolic syndrome/diabetes (24%), depression/anxiety (27%), digestive diseases (31%), high blood pressure (11%) and death from any cause (18%).

Further analyses showed that each additional 100 g/day (3.5 ounces per day) consumed was associated with greater risks of cardiovascular events (14%), cancer (4%), death from any cause (3%) and metabolic syndrome/diabetes (2%).

And every 10% increase in weight/energy intake was associated with a 16% greater risk of metabolic syndrome/diabetes.

Processing may affect the gut

Emerging evidence suggests that the combination of multiple additives may exert a “cocktail effect” on human health, while laboratory studies have shown that the extensively altered physical composition of UPFs may adversely affect the gut microbiome and promote inflammation and insulin resistance, among other effects, the researchers point out.

Several compounds that may form during food processing, such as acrylamide—a contaminant formed in heat-treated processed foods—and acrolein, generated during fat heating, have been associated with a higher incidence of cardiovascular disease, they add.

Limits of the evidence

The researchers acknowledge various limitations to their findings, including the reliance of all the included studies on subjective dietary assessments and the exclusion of participants younger than 18.

And UPF intake often occurs in the context of broader lifestyle and behavioral patterns that are difficult to fully adjust for and that may influence long-term health risks, including death, they highlight.

“Given that UPF-related chronic diseases often cluster as multimorbidity, reducing consumption of UPFs and replacing them with minimally processed alternatives may be relevant for chronic disease prevention and primary care management,” they conclude.

Who’s behind this story?

Swati Mestri

Swati Mestri holds a bachelor’s degree in Electronics Engineering and has worked as a content editor since 2019. She has experience editing research documents across technology, health care, and materials science, and has a particular interest in technology and space.

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Robert Egan

Bachelor’s in mathematical biology, Master’s in creative writing. Well-traveled with unique perspectives on science and language.

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