Ultra-processed foods and gut health: what current science shows
Researchers from a major UK institution have found that highly processed foods can negatively affect gut health and may raise the risk of several chronic diseases. The findings are drawn from a comprehensive review published in Nature Reviews Gastroenterology & Hepatology.
The review examines prior studies on ultra-processed foods, which include items such as fast food, fried snacks, sweets, and other heavily refined products. These foods are typically made from industrially processed ingredients, incorporating emulsifiers, thickeners, and artificial flavors to achieve long shelf life and strong taste profiles.
Across multiple studies, higher consumption of ultra-processed foods correlated with an elevated risk of cancer, heart disease, and type 2 diabetes. Some observational analyses also indicated potential links to depression and obesity, underscoring the broad impact these foods may have on health.
Attention is drawn to certain additives used in ultra-processed foods, notably the emulsifier polysorbate 80, which may alter the gut microbial community. In addition, artificial sweeteners like aspartame, sucralose, and saccharin have been associated with concerns about gut barrier integrity, a condition sometimes described as increased intestinal permeability.
Earlier discussions in the scientific community have also highlighted concerns around plant-based meat products, which are often categorized as ultra-processed. These conversations reflect a growing interest in how processing levels influence long-term health outcomes.