A new European research study links ultra-processed foods to an increased risk of mortality

New data from a large European study, published in The Lancet Regional Health – Europe, indicate a connection between regular consumption of ultra-processed foods and a higher risk of mortality from a number of serious diseases, including Parkinson’s disease, strokes, and cardiovascular conditions.

The study covered more than 400,000 European residents aged 35–74 and lasted nearly 16 years. Researchers documented participants’ diets in detail and compared them with their health status. According to the results, frequent consumption of large amounts of ultra-processed foods was associated with a 23% increase in the risk of death from Parkinson’s disease.

An 11% increase in stroke-related mortality was also observed, along with a 5–9% rise in deaths from cardiovascular diseases. Mortality from digestive system disorders was higher by 12%. Overall, consuming such foods raised the likelihood of premature death by 4%, regardless of the initial state of health.

Ultra-processed foods include industrial products with added sweeteners, colorings, preservatives, and emulsifiers: ready meals, frozen pizzas, packaged sweets, snacks, and processed meat. A high level of processing alters the structure of foods and accelerates their absorption, which, according to the researchers, may influence the gut microbiome and trigger inflammatory processes.

The study was based on data from 428,728 people, around 70% of whom were women. Participants filled out detailed questionnaires about their diet over the previous year, after which their diets were classified according to the level of ultra-processed food content.

According to the results, the highest average consumption was recorded in Norway — about 23% of the daily diet. Next were the United Kingdom and Germany (17% each). The lowest levels were found in France (7%), Spain (8%), and Italy (10%).

Researchers note that even reducing the proportion of ultra-processed foods in the diet by 10% can significantly decrease risks: by 22% for Parkinson’s-related mortality, by 18% for digestive diseases, by 13% for strokes, and by 11–12% for cardiovascular conditions.

At the same time, scientists emphasize that the data have limitations: the diet was recorded only at the starting point, and the study is observational, which does not allow establishing a direct causal relationship.