Study links higher ultra-processed food intake to chronic disease and early death

Practicing dietitians have offered commentary alongside coverage of the published analysis.

Stands on 5 placed sources from 3 publishers.

A study published September 22 in Family Medicine and Community Health found that higher consumption of ultra-processed foods is linked to an increased risk of chronic diseases and early death.^[1] Separate published research reports ultra-processed foods are associated with heart disease, type 2 diabetes, hypertension, obesity, colorectal cancer, and mental health disorders.^[2] Johannah Katz, MA, a registered dietitian at Nourish who was not involved in the study, stated that there is not currently a cutoff point at which ultra-processed foods become harmful.^[3] Vahista Ussery, MS, MBA, a registered dietitian nutritionist and chef also not part of the study, advocated for a step-wise approach to reducing ultra-processed food intake. This approach includes swapping favorite foods and cooking more at home.^[4] Jamie Simko, MS, LD, Registered Dietitian Nutritionist at Indiana University Health University Hospital, presented on liver-friendly food and nutrition through the American Liver Foundation.^[5]

Proof5 sources · 3 publishers · signed

What this stands on

A study published on September 22 in Family Medicine and Community Health found that higher consumption of ultra-processed foods (UPFs) is linked to an increased risk of chronic diseases and early death. · Healthline Media
Studies from MedlinePlus and other sources report that ultra-processed foods are linked to heart disease, type 2 diabetes, hypertension, obesity, colorectal cancer, and mental health disorders. · Vanguardia
Johannah Katz, MA, a registered dietitian at Nourish who was not involved in the study, stated that there isn't currently a cutoff point at which ultra-processed foods become harmful. · Healthline Media
Vahista Ussery, MS, MBA, a registered dietitian nutritionist and chef who was not part of the study, advocated for a step-wise approach to reducing UPF intake by swapping favorite foods and cooking more at home. · Healthline Media
Jamie Simko, MS, LD, Registered Dietitian Nutritionist at Indiana University Health University Hospital, presented on liver-friendly food and nutrition. · American Liver Foundation

We could not place any of them by their address. None is an official body: that part stands on reporting, not on the underlying document or transcript.