A new study from Germany has identified specific additives in ultra-processed foods (UPFs) that may significantly increase the risk of early death.
Published in the journal eClinicalMedicine, the study followed nearly 187,000 adults aged 40 to 75 over 11 years, during which about 10,200 deaths were recorded. On average, UPFs made up 20% of participants’ diets.
Researchers found that five types of commonly used UPF ingredients were linked to increased mortality: flavorings, flavor enhancers, sweeteners, coloring agents, and various sugars.
Key additives associated with higher risk included:
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Flavor enhancers: glutamate, ribonucleotides
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Sweeteners: acesulfame, saccharin, sucralose
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Processing aids: caking agents, firming agents, thickeners
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Sugars: fructose, inverted sugar, lactose, maltodextrin
In contrast, gelling agents, especially pectin, were linked to a lower risk of early death. Pectin is a fiber-based substance that may support digestion, blood sugar regulation, and cholesterol levels.
The study found no connection between early death and other UPF ingredients such as modified oils, proteins, or added fiber.
Researchers emphasized that only some UPF additives appear to increase health risks, while others may have no effect. The findings could help shape future food safety regulations and public health strategies.
UPFs currently make up over 70% of the U.S. food supply, and have been previously linked to at least 32 health issues, including heart disease, cancer, obesity, type 2 diabetes, and premature death.
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