If a food-like product contributes to 14% of early deaths, should we still call it food? High consumption of ultra processed foods (UPF) has been associated with 32 different diseases, including cardiovascular disease, obesity, diabetes, some types of cancer, and depression. Now, a global study links consumption of ultra processed foods to preventable premature deaths. UPFs are convenient, ready-to-eat or heat “foods” made from substances extracted from real food or synthesized in labs. Think: artificial flavors, sweeteners, colorants, emulsifiers, and other additives you can’t pronounce—and little to no whole foods involved. Here’s the kicker: it’s not just about the sugar, sodium, or trans fats in these products. The processing itself—along with the synthetic additives—may be a major driver of disease. 🧪 The lead investigator of the study noted that “UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colorants, artificial flavors and sweeteners, emulsifiers, and many other additives and processing aids” In countries with the highest UPF consumption, up to 14% of premature deaths could be preventable if we returned to more traditional, minimally processed diets. What are you doing to minimize your intake of ultra processed foods? DOI: 10.1016/j.amepre.2025.02.018 #ultraprocessedfoods #chronicdisease #chronicdiseases #wholebodyhealth #eatrealfoods