Health risks of ultra-processed food consumption

Research published in The American Journal of Medicine has identified links between the consumption of ultra-processed foods (UPFs) and significant health risks.

A study from Florida Atlantic University’s Charles E. Schmidt College of Medicine analyzed data from over 17,000 men in the United States via the National Health and Nutrition Examination Survey (NHANES) spanning 2003 to 2023. Using the NOVA classification system to categorize products like sugary cereals, sodas, and processed meats, researchers found that men in the highest consumption groups faced a 29% to 30% greater risk of prostate cancer compared to those with the lowest intake. These findings remained consistent after adjusting for age, race, smoking status, and socioeconomic factors.

Researchers suggest that high intake of foods containing refined fats, sugars, and additives may contribute to cancer through metabolic disruption, inflammation, and changes to the gut microbiome. Further systematic reviews indexed in PubMed suggest that high UPF intake is also associated with lower levels of essential nutrients, including vitamin A, vitamin E, selenium, and carotenoids. While these nutritional findings are based on cross-sectional studies involving children and pregnant or lactating women, they indicate a correlation between processed diets and micronutrient deficiencies.

In the United States, UPFs—including packaged snacks, fast food, and sugary drinks—account for nearly 60% of adult and 70% of children’s energy intake. Dr. Charles Henkenberg, a senior researcher and professor of medicine at Florida Atlantic University, noted that higher amounts of ultra-processed foods significantly increase risk among adult men. The foods often contain additives such as colors, emulsifiers, flavorings, and stabilizers while offering reduced nutritional value.