US and UK studies link ultra‑processed foods to poorer health outcomes

A new long‑term observational study conducted by Tufts University researchers found that higher consumption of ultra‑processed foods in the United States is associated with greater body weight, worse blood‑sugar control, higher blood pressure, unfavorable cholesterol levels and increased risks of diabetes, metabolic syndrome, cancer and modestly higher mortality, even after accounting for saturated fat, added sugar and sodium.

A separate review published in the journal Science examined five randomized controlled trials from the United States, United Kingdom, Denmark and Japan. The authors concluded that the current trial evidence provides only weak support for a specific effect of food processing itself on weight gain or cardiometabolic health, suggesting that the typical nutritional profile of ultra‑processed foods—high calorie density, saturated fat, salt and low fiber or protein—remains the more likely driver of adverse health outcomes.