News | Fried chicken, chips, and instant cereal: Canadian study confirms that ultra-processed foods significantly harm health
A large study led by McMaster University in Canada used nationally representative biomarker data to systematically confirm significant direct associations between ultra-processed foods (UPFs) and multiple health risks. The study found that people who consumed more UPFs were more likely to have high blood pressure, blood glucose, and blood lipids; a larger waist circumference; higher BMI; chronic inflammation; and other cardiometabolic risks.
What are ultra-processed foods?
UPFs are ready-to-eat foods that undergo multiple stages of industrial processing and contain numerous flavorings, preservatives, sweeteners, and other additives. Common examples include:
Chips, frozen pizza, and processed meats
Sweetened breakfast cereals, canned soups, and bottled sauces
Soft drinks, energy drinks, and prepared desserts
These foods are often high in fat, sugar, and sodium; low in fiber; and lacking in vitamins and minerals. Yet their convenience, low cost, and extensive advertising make them widely popular.
Study methods and data sources
This was Canada’s first systematic population-based study to combine nationwide data with biomarkers. It used data from the Canadian Health Measures Survey, jointly conducted by Health Canada and Statistics Canada. The research team selected more than 6,000 adults across ages, sexes, racial groups, health conditions, and socioeconomic backgrounds.
Participants first completed detailed dietary questionnaires. Mobile clinics then measured key indicators including BMI, waist circumference, blood pressure, blood lipids, insulin, white blood cells, and C-reactive protein (CRP).
Key finding: UPFs do more than promote weight gain; they are directly associated with inflammation
The study found:
Those who consumed the most UPFs were more likely to be male, have lower income and education, and eat fewer fruits and vegetables;
They generally had higher BMI, waist circumference, blood pressure, blood lipids, insulin, and triglycerides;
White blood cell counts and C-reactive protein were significantly elevated, indicating a systemic inflammatory response;
The associations remained significant even after controlling for weight, smoking, physical activity, total food intake, and socioeconomic factors.
Lead author Anthea Christoforou, an assistant professor in the Department of Kinesiology, said:
‘This suggests that ultra-processed food is not simply a matter of poor nutrition. The body appears to treat it as nonfood, triggering an immune response.’
Fat and sugar are only part of the issue; the broader problem is the food environment
Christoforou said the harms associated with UPFs extend beyond their nutritional composition and reflect a complex food-system problem:
‘Processing methods, additives, packaging design, and brand marketing all help create a food environment that affects health.’
The study also found that Canadians consumed more than three servings of UPFs per day on average, while those in the highest-consumption group ate more than six. More concerning, UPFs are gradually replacing whole foods that people should be eating, including vegetables, fruit, and whole grains.
Health risks cross income groups, highlighting the need for population-wide policy intervention
Although lower-income groups consumed more UPFs, the study clearly stated:
‘The harms of UPFs apply across all social groups; health risks do not disappear with higher income or education.’ —Co-author and graduate student Angelina Baric
The finding reinforces the urgency of developing fair and broadly applicable food policies. Health Canada has begun preliminary consultations on including UPFs in national intervention strategies.
The team also plans focused studies of UPF consumption in children and its relationship with women’s fertility and menopausal health, as well as further research into the biological mechanisms by which UPFs may cause metabolic dysfunction and chronic inflammation.
News | Fried chicken, chips, and instant cereal: Canadian study confirms that ultra-processed foods significantly harm health
News | Fried chicken, chips, and instant cereal: Canadian study confirms that ultra-processed foods significantly harm health
A large study led by McMaster University in Canada used nationally representative biomarker data to systematically confirm significant direct associations between ultra-processed foods (UPFs) and multiple health risks. The study found that people who consumed more UPFs were more likely to have high blood pressure, blood glucose, and blood lipids; a larger waist circumference; higher BMI; chronic inflammation; and other cardiometabolic risks.
What are ultra-processed foods?
UPFs are ready-to-eat foods that undergo multiple stages of industrial processing and contain numerous flavorings, preservatives, sweeteners, and other additives. Common examples include:
Chips, frozen pizza, and processed meats
Sweetened breakfast cereals, canned soups, and bottled sauces
Soft drinks, energy drinks, and prepared desserts
These foods are often high in fat, sugar, and sodium; low in fiber; and lacking in vitamins and minerals. Yet their convenience, low cost, and extensive advertising make them widely popular.
Study methods and data sources
This was Canada’s first systematic population-based study to combine nationwide data with biomarkers. It used data from the Canadian Health Measures Survey, jointly conducted by Health Canada and Statistics Canada. The research team selected more than 6,000 adults across ages, sexes, racial groups, health conditions, and socioeconomic backgrounds.
Participants first completed detailed dietary questionnaires. Mobile clinics then measured key indicators including BMI, waist circumference, blood pressure, blood lipids, insulin, white blood cells, and C-reactive protein (CRP).
Key finding: UPFs do more than promote weight gain; they are directly associated with inflammation
The study found:
Those who consumed the most UPFs were more likely to be male, have lower income and education, and eat fewer fruits and vegetables;
They generally had higher BMI, waist circumference, blood pressure, blood lipids, insulin, and triglycerides;
White blood cell counts and C-reactive protein were significantly elevated, indicating a systemic inflammatory response;
The associations remained significant even after controlling for weight, smoking, physical activity, total food intake, and socioeconomic factors.
Lead author Anthea Christoforou, an assistant professor in the Department of Kinesiology, said:
‘This suggests that ultra-processed food is not simply a matter of poor nutrition. The body appears to treat it as nonfood, triggering an immune response.’
Fat and sugar are only part of the issue; the broader problem is the food environment
Christoforou said the harms associated with UPFs extend beyond their nutritional composition and reflect a complex food-system problem:
‘Processing methods, additives, packaging design, and brand marketing all help create a food environment that affects health.’
The study also found that Canadians consumed more than three servings of UPFs per day on average, while those in the highest-consumption group ate more than six. More concerning, UPFs are gradually replacing whole foods that people should be eating, including vegetables, fruit, and whole grains.
Health risks cross income groups, highlighting the need for population-wide policy intervention
Although lower-income groups consumed more UPFs, the study clearly stated:
‘The harms of UPFs apply across all social groups; health risks do not disappear with higher income or education.’ —Co-author and graduate student Angelina Baric
The finding reinforces the urgency of developing fair and broadly applicable food policies. Health Canada has begun preliminary consultations on including UPFs in national intervention strategies.
The team also plans focused studies of UPF consumption in children and its relationship with women’s fertility and menopausal health, as well as further research into the biological mechanisms by which UPFs may cause metabolic dysfunction and chronic inflammation.
Source:
Collected online