Abstract: A recent study from the UK Biobank, involving over 186,000 adults followed for 11 years, dives deeper into why ultra-processed foods (UPFs) may be linked to higher health risks. Instead of just labelling foods as “processed,” researchers focused on markers of ultra-processing (MUPs), specific ingredients like artificial flavours, sweeteners, emulsifiers, and colouring agents. Using detailed dietary questionnaires and analysing multiple commercial products for each food item, they identified 57 MUPs across nine categories. The findings reveal that not all UPFs are equally harmful: categories like flavour, flavour enhancers, colouring agents, sweeteners, and varieties of sugar were strongly associated with higher mortality, while some additives, like certain gelling agents, appeared protective.
The study highlights that the health risks from UPFs are largely driven by specific ingredients rather than ultra-processing itself. Additives like glutamate, acesulfame, saccharin, sucralose, fructose, and maltodextrin were among those linked to higher mortality, potentially affecting metabolism, overeating, and long-term health. Interestingly, gelling agents, which include fibre-rich compounds like pectin, were associated with lower mortality, showing that not all additives are harmful. This research from the UK Biobank emphasises a smarter approach to diet: instead of avoiding all processed foods, focus on limiting harmful additives and understanding which ingredients may promote health. By shining a light on the exact components in UPFs that matter, this study gives a practical roadmap for making safer, healthier food choices in a modern diet dominated by processed products.
Read the full article here: Association of 37 markers of ultra-processing with all-cause mortality: a prospective cohort study in the UK Biobank – eClinicalMedicine
