A new study has linked ultra-processed foods (UPFs) to tens of thousands of premature deaths in the UK, raising further concerns over the nation’s eating habits.
The research, published in the American Journal of Preventive Medicine, found that UPFs account for 53% of the average Briton’s daily energy intake — the second-highest percentage among the eight countries surveyed, just behind the United States at 55%.
According to the study’s model, approximately 17,781 premature deaths in the UK during 2018/19 could be associated with the consumption of UPFs.
Premature deaths linked to UPFs ranged from 4% in lower consumption countries like Colombia to as high as 14% in both the UK and the US.
Researchers urged governments to include advice on reducing UPF consumption in national dietary guidelines.
A spokesperson for the Department of Health and Social Care stated: “This government is committed to tackling poor diets and the obesity crisis to protect future generations.” They highlighted actions already taken, such as restricting junk food advertising targeted at children and strengthening local authorities’ powers over new takeaway establishments.
The study comes amid growing public interest in reducing UPF consumption, with brands like M&S and Crosta Mollica introducing products free of additives and emulsifiers. The surge in awareness follows the success of Chris van Tulleken’s book Ultra-Processed People, which challenges the classification of many UPFs as “food.”
While there is no universally agreed definition, UPFs are generally considered foods containing additives such as emulsifiers, thickeners, colourings, and artificial sweeteners — ingredients not typically used in home kitchens. Examples include popular breakfast cereals, flavoured yoghurts, packaged breads, ready meals, biscuits, and crisps.
Although previous studies have linked UPFs to higher risks of obesity, heart disease, cancer, and early death, scientists say more research is needed to fully understand the health impacts.
One theory is that UPFs are often high in fat, salt, and sugar, displacing more nutritious options from diets.
Another suggests that the additives themselves may disrupt gut health or cause inflammation.
Lead investigator Eduardo Nilson from the Oswaldo Cruz Foundation in Brazil noted that industrial processing, alongside artificial ingredients, could significantly affect health outcomes.
He said: “Each 10% increase in UPF consumption raises the risk of death from all causes by 3%.”
However, some experts urge caution before making policy changes. Dr. Nerys Astbury from the University of Oxford warned that the Nova classification system used to define UPFs has limitations and that current evidence does not conclusively establish a causal link.
“Rushing to add recommendations on UPFs to national dietary guidelines is not warranted based on this study,” she said.
In the meantime, health officials advise moderation. While cutting down on UPFs is recommended, occasional indulgences, like leftover Easter treats, may still have their place in a balanced lifestyle.
