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Cut Mortality Risk by 48%: The Power of Minimally Processed Food EP. 1282 FEB 2026
The data revealed that individuals consuming the highest amount of ultra-processed foods (measured by weight ratio) experienced a 48% higher rate of all-cause mortality and a 57% higher rate of cancer-specific mortality compared to those in the lowest consumption tier. Crucially, this association persisted even after adjusting for overall diet quality, indicating that the industrial processing itself—rather than just a poor nutrient profile—plays an independent and harmful role in long-term health. The study identified that increased systemic inflammation and an elevated resting heart rate accounted for over 37% of this link, demonstrating how artificial additives and industrial processing disrupt metabolic function.
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