A groundbreaking Canadian study has confirmed a direct and significant link between the consumption of ultra-processed foods (UPF) and adverse health outcomes. These foods, including common staples like chips, frozen pizzas, and breakfast cereals, are typically high in fat, sugar, and artificial additives.

Researchers at McMaster University investigated the relationship between UPF consumption and key cardiometabolic risk factors. These included:

• Blood pressure
• Cholesterol levels (LDL and HDL)
• Waist circumference
• Body mass index (BMI)

key Findings from the Canadian Health Measures Survey

This study marks the first in Canada to utilize population-based data and robust biomarker analysis to examine the impact of UPFs. The research team analyzed data from over 6,000 adults across Canada,representing a diverse range of ages,health conditions,and socioeconomic backgrounds.

Participants completed questionnaires for the Canadian Health Measures Survey, conducted by Health Canada and Statistics Canada, and underwent personal assessments at mobile clinics.

the study revealed several critical associations:

• Individuals with the highest UPF consumption were more likely to be men with lower incomes and less education.
• This group also reported lower fruit and vegetable intake.
• They exhibited considerably higher BMI, waist circumference, blood pressure, insulin, and triglyceride levels compared to those with the lowest UPF consumption.

Beyond Weight Gain: The Underlying Mechanisms

Researchers emphasized that the links between UPF consumption and cardiometabolic risk factors remained significant even after adjusting for BMI. This suggests that ultra-processed foods may negatively influence health through mechanisms beyond just weight gain.

These mechanisms may include:

• Inflammation
• Insulin resistance
• Poor metabolic regulation

All of which are well-established predictors of heart disease and type 2 diabetes.

The associations persisted even after adjusting for physical activity, smoking, total food consumption, and socioeconomic factors like income and education.

Expert Insights on the Food Environment

We have this very complex food supply that is more than just the nutritional composition of a food, explains Anthea Christoforou,assistant professor in the Department of Kinesiology at McMaster university and senior author of the paper.

it may be about the additives. the way the food is prepared. It’s related to the packaging and the marketing of that food. All these things come together to create this food environment that really affects the healthfulness of our diets.

Anthea Christoforou, McMaster University

Inflammatory Response and Biomarkers

The study, published May 7 in the journal of Nutrition and Metabolism, revealed a strong association between UPF consumption and the presence of C-reactive protein (CRP), an inflammatory marker produced by the liver, and also an increase in white blood cells.

These two biomarkers indicate that these foods are causing an inflammatory response in our bodies. In a sense, this suggests that our bodies are seeing these as non-foods, as some kind of other element, says Christoforou.

The Prevalence and Impact of Ultra-Processed Foods

UPFs are typically ready-to-eat, pre-packaged foods high in sodium, sugar, and unhealthy fats, while being low in fiber, minerals, and vitamins.

These foods are often more convenient, heavily marketed, and appeal to time-pressed consumers, factors that may contribute to higher consumption among lower-income groups and exacerbate health disparities.

Researchers note that UPFs have come to dominate the global food supply, particularly in middle- and high-income countries.

Canadian study participants consumed an average of more than three servings of UPFs per day. Those with the highest consumption averaged six servings daily, suggesting that UPFs might potentially be replacing healthier options like fruits and vegetables.

Call for Equitable Food Policies

Ultra-processed foods are impacting health across all socioeconomic groups, says co-author Angelina Baric, a graduate student in the Department of Kinesiology.

While some populations are more exposed to these foods, our findings show that the health risks persist independently of income and education. This highlights the need for broad, equitable food policies that protect everyone.

Health Canada currently recommends reducing the consumption of processed foods as part of its healthy eating guidelines and has initiated consultations to develop broader strategies for limiting upfs in the Canadian food supply.

We found consistent evidence that eating ultra-processed foods is associated with cardiometabolic risk factors, which not only reinforces the evidence we have seen linking these foods with rising overweight and obesity rates in Canada and other parts of the world, but also provides more detailed details about what’s happening in the body before a full disease, says Baric.

Future Research Directions

The research team plans to conduct a study on children’s eating habits related to processed foods, as well as investigate female health, focusing on fertility, menses, and the onset of menopause.

They are also exploring the biological mechanisms by which UPFs may trigger inflammation and metabolic dysfunction,and examining the role of affordability and food environments in driving UPF consumption. The goal is to inform more equitable public health strategies.

Reference: Baric A, malik VS, christoforou A. Ultra-processed food consumption and cardiometabolic risk in Canada: a cross-sectional analysis of the Canadian health measures survey. Nutr Metab (Lond). 2025. doi:10.1186/s12986-025-00935-y