A global investigation has tied over 124,000 annual U.S. deaths to ultra-processed food consumption, sparking renewed warnings about the dangers lurking in everyday grocery items. The findings suggest that even small increases in the share of ultra-processed foods (UPFs) in a person’s diet can have deadly consequences.
According to the data, every 10% increase in UPFs as a portion of daily caloric intake raises the risk of death from all causes by 2.7%. In high-consumption nations like the United States and the United Kingdom, that translates into tens of thousands of preventable deaths annually—more than 124,000 in the U.S. alone and nearly 18,000 in the U.K.
What Makes Ultra-Processed Foods So Dangerous?
Ultra-processed foods are items that are industrially manufactured and often bear little resemblance to whole foods. These products are engineered for taste, shelf life, and convenience. Common examples include packaged snacks, frozen meals, sugary breakfast cereals, instant noodles, and soft drinks.
What sets UPFs apart from other processed foods is their heavy use of additives: emulsifiers, preservatives, flavor enhancers, colorants, and artificial sweeteners. While these ingredients may make foods more appealing and long-lasting, experts say they come at a steep cost to human health.
“These foods do more than just contain excess sodium, trans fats, or sugar,” said Dr. Eduardo Nilson, lead researcher from Brazil’s Oswaldo Cruz Foundation. “The entire process of industrialization introduces harmful changes that negatively impact the body.”
Widespread and Growing Consumption
The multinational study analyzed national dietary data and mortality rates from eight countries: the United States, United Kingdom, Australia, Canada, Brazil, Chile, Colombia, and Mexico. Data years ranged from 2010 to 2019.
Countries with the lowest UPF intake included Colombia and Brazil, where less than 20% of daily calories come from ultra-processed products. In contrast, the United States and United Kingdom showed the highest levels—over 50% of total caloric intake.
Despite the variation in consumption levels, the study consistently found that individuals who ate the most UPFs in each country had significantly higher mortality rates than those who ate the least.
Even in countries with relatively low UPF intake, like Colombia, the pattern held: higher consumption was linked to more premature deaths.
The Health Fallout: More Than Just Weight Gain
Ultra-processed foods have long been associated with poor nutritional value, but the extent of their negative health impacts is staggering. A recent 2024 review linked UPFs to 32 different health problems—both physical and mental.
These include obesity, depression, cardiovascular disease, diabetes, and several types of cancer. Nutritionists warn that UPFs are high in calories, salt, sugar, and unhealthy fats, while offering minimal fiber, vitamins, or minerals.
“They are stripped of all naturally occurring health benefits,” explained Dr. Dana Hunnes, a senior dietitian at the UCLA Fielding School of Public Health. “What’s left is a product that spikes blood sugar, contributes to insulin resistance, and encourages fat storage.”
Why Americans Keep Eating Them
Despite the risks, ultra-processed foods dominate supermarket shelves and dinner tables across the U.S., making up over 73% of the national food supply.
Experts say this is no accident. American consumers are bombarded with convenience, marketing, and deceptive labeling. While a product may claim to be a “good source of vitamin C,” it may also contain a long list of synthetic additives and preservatives.
“Convenience is a huge factor,” said Dr. Kanwar Kelley, CEO of Side Health. “People often choose these items because they’re easier, faster, and more accessible, especially in a country where cooking from scratch is becoming less common.”
Labels Mislead, Choices Narrow
Another challenge is labeling. Food products rarely identify themselves as ultra-processed. Instead, they highlight benefits—like added vitamins or being low in fat—while hiding a laundry list of synthetic ingredients in small print.
This leaves consumers unaware of what they’re really putting into their bodies.
“It’s no wonder people don’t understand the danger,” said Dr. Kelley. “They think they’re making a healthy choice based on packaging claims.”
Experts Call for Global Action
The researchers behind the study are calling for stronger regulations, clearer labeling, and public awareness campaigns to curb UPF consumption.
“This isn’t just a U.S. issue—it’s a global health threat,” said Dr. Nilson. “Low- and middle-income countries are rapidly increasing their consumption, which means their mortality rates may catch up to high-income countries unless we act now.”
He added that policies need to promote fresh, whole, and minimally processed foods. Educational efforts should also start early, as changing long-term eating habits becomes more difficult with age.
Changing Habits Isn’t Easy
Nutrition experts acknowledge that most people are aware of the risks but continue to choose UPFs out of habit, taste preferences, or cost concerns.
“Whole grains, fruits, vegetables, and lean proteins are healthier,” said Dr. Mir Ali, a bariatric surgeon in California. “But for many, making the switch is hard and often feels expensive.”
Still, small changes—like swapping packaged snacks for fresh fruit or cooking more meals at home—can gradually reduce reliance on ultra-processed foods and lower long-term health risks.
Conclusion: A Clear Warning for the Modern Diet
The new findings deliver a stark reminder that what’s on the plate matters more than ever. With over half the U.S. diet now coming from ultra-processed foods, the toll on public health is becoming impossible to ignore.
While cutting back may not happen overnight, experts agree that recognizing the dangers is the first step. Avoiding heavily packaged, chemically-laden products in favor of real, whole ingredients could help reverse the tide of preventable deaths—one meal at a time.
