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Additives in ultra-processed foods linked to higher death risk in major study

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  Published in Food and Wine on Sunday, September 7th 2025 at 16:36 GMT by Fox News
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Additives in Ultra‑Processed Foods May Heighten Risk of Early Death, New Study Finds

A comprehensive, 10‑year analysis of nearly 20,000 adults across the United States has linked the consumption of ultra‑processed foods—those that are highly refined, contain additives, and are often marketed as convenient snacks—to a measurable rise in all‑cause mortality. The research, published in the Journal of the American Medical Association (JAMA) in early September, adds to a growing body of evidence that the modern food supply may carry hidden health risks beyond the simple calories it delivers.

What the Study Actually Examined

The investigators used data from the National Health and Nutrition Examination Survey (NHANES) and the National Health Interview Survey (NHIS), both of which collect detailed dietary intake information via 24‑hour recalls and longitudinal health follow‑ups. Participants were grouped according to the amount of ultra‑processed food they ate per day, as defined by the NOVA food classification system—a widely accepted framework that categorizes foods based on the degree and purpose of processing. Foods in the “ultra‑processed” bracket include sugary drinks, packaged snacks, instant noodles, and ready‑made meals, all of which often contain additives such as high‑fructose corn syrup, sodium nitrite, artificial sweeteners, emulsifiers, and preservatives.

Over the study period, researchers recorded 1,842 deaths—roughly 10% of the cohort. They adjusted for a range of potential confounders, including age, sex, race, socioeconomic status, smoking status, physical activity, body mass index, and pre‑existing conditions like hypertension and diabetes.

Key Findings

• Higher Mortality with Greater Intake: Those who consumed the highest quintile of ultra‑processed foods (about three servings per day or more) had a 12% increased risk of death from any cause compared to those in the lowest quintile (less than one serving per day). This risk was most pronounced for cardiovascular disease, which accounted for roughly 40% of the excess deaths.
• Dose‑Response Relationship: Each additional serving of ultra‑processed food per day corresponded to a 4% rise in overall mortality risk. The association was statistically significant even after accounting for total calorie intake, suggesting that the quality of calories matters.
• Additives Under the Microscope: When the researchers isolated the impact of specific additives—particularly sodium and artificial sweeteners—the mortality risk remained elevated. Sodium, in particular, was implicated in a 10% rise in cardiovascular deaths among high‑sodium consumers of processed foods.

Expert Commentary

“Ultra‑processed foods are essentially industrialized meals designed for maximum palatability and convenience,” said Dr. Emily Carter, a nutrition epidemiologist at the University of Michigan who was not involved in the study. “The additives, such as emulsifiers and preservatives, can alter gut microbiota and trigger low‑grade inflammation, which are both linked to chronic disease.”

The study’s lead author, Dr. Jonathan Liu of the Harvard T.H. Chan School of Public Health, emphasized the public health implications: “If our findings are replicated, it would suggest that dietary guidelines should move beyond calorie counting and address the processing level of foods. Consumers need clearer labels indicating how far a food has been processed.”

Contextualizing the Findings

This research builds on earlier studies that have shown a correlation between processed foods and obesity, hypertension, and diabetes. For instance, a 2022 cohort study in the British Medical Journal found that ultra‑processed food consumption was associated with a 17% increase in the risk of developing type 2 diabetes. Meanwhile, the World Health Organization (WHO) has classified industrially produced sugary drinks as “high‑risk” foods and has called for stricter regulation of added sugars.

The current study adds a mortality endpoint, providing more concrete evidence that the problem extends beyond metabolic derangements. It also highlights the importance of additives, which have historically received less regulatory scrutiny than nutrient content.

Policy and Practical Implications

The findings arrive at a time when policymakers are revisiting food labeling standards. In the United States, the FDA recently approved a draft rule requiring clearer front‑of‑pack labeling for added sugars and trans fats, but it does not yet mandate disclosures about processing level or additive content. Some states, such as California, have already implemented “traffic‑light” nutrition labeling that flags high sodium, added sugar, and saturated fat.

Public health advocates argue that the new evidence should prompt a multi‑tiered approach:

1. Labeling Reform – Incorporate a processing‑level indicator, similar to the NOVA system, on food packages.
2. Additive Transparency – Mandate disclosure of major additives, particularly sodium, artificial sweeteners, and preservatives.
3. Consumer Education – Expand nutrition literacy programs to help consumers identify processed foods and make healthier choices.
4. Industry Incentives – Offer tax credits or subsidies to manufacturers that reduce additive use or shift toward minimally processed products.

Limitations and Future Research

While the study’s longitudinal design and large sample size are strengths, the authors acknowledge several limitations. Dietary intake was self‑reported, which can introduce recall bias. Additionally, the study cannot prove causality—only association. The researchers plan to conduct similar analyses in other populations, including Europe and Asia, to determine whether the link holds across different dietary cultures.

Bottom Line

The new JAMA study reinforces the notion that “what you eat” matters far more than the sheer number of calories you consume. Ultra‑processed foods, with their array of additives, appear to contribute to a higher risk of death from cardiovascular disease and other chronic conditions. For consumers, the takeaway is clear: when possible, choose whole or minimally processed foods, read labels carefully, and be mindful of the additives lurking in seemingly innocent snacks and meals. For policymakers, the study offers a compelling argument to rethink how we regulate and label the modern food supply.