New Biomarkers Unveil Ultraprocessed Food Consumption Impact

A recent study led by Erikka Loftfield, a researcher at the National Cancer Institute, has identified specific biomarkers in blood and urine that can objectively measure an individual's consumption of ultraprocessed foods. Published on May 21, 2025, in the journal PLOS Medicine, this research addresses the limitations of traditional self-reported dietary assessments, which often lack accuracy.

By analyzing data from over 1,000 older U.S. adults, the study developed scores based on 28 blood and up to 33 urine markers that reliably predict ultraprocessed food intake levels. These biomarkers were validated against a controlled 2019 NIH study, suggesting their effectiveness in tracking dietary patterns on an individual level. Some markers also indicated potential health risks, such as a link to type 2 diabetes.

Ultraprocessed foods are industrially manufactured products designed for convenience, palatability, and affordability. They often contain multiple ingredients and additives such as preservatives, sweeteners, colorings, and emulsifiers not typically found in home kitchens. Common examples include packaged snacks, soft drinks, ready meals, and processed meats. These foods tend to be low in fiber and high in calories, salt, added sugar, and fat, which are all related to poor health outcomes when consumed excessively.

Consuming ultraprocessed foods has been associated with a range of adverse health effects. Diets high in ultraprocessed foods are strongly linked to obesity and weight gain. Individuals with such diets consume approximately 500 more calories per day compared to those consuming unprocessed foods, resulting in around a pound of weight gain per week. A 2023 meta-analysis of 415,554 participants found that each 10% increase in ultraprocessed food consumption led to a 12% higher risk for type 2 diabetes. These foods often have a high glycemic index, leading to rapid spikes in blood sugar, a leading contributor to developing type 2 diabetes. Ultraprocessed foods often contain trans fats and high levels of saturated fats, which can raise LDL cholesterol (bad cholesterol) levels and lower HDL cholesterol (good cholesterol) levels. Elevated LDL cholesterol is a major risk factor for atherosclerosis, a condition that can lead to heart attacks, strokes, and cardiovascular disease. High consumption of ultraprocessed foods has been associated with increased risks of various cancers, including colorectal and pancreatic cancers.

The study led by Erikka Loftfield analyzed data from over 1,000 older U.S. adults who were AARP members. More than 700 participants provided blood and urine samples, as well as detailed dietary recall reports collected over a year. The researchers identified metabolite patterns linked to ultraprocessed food consumption and developed scores based on 28 blood and up to 33 urine markers that reliably predict intake levels. These biomarkers were validated against a controlled 2019 NIH study, suggesting their effectiveness in tracking dietary patterns on an individual level.

Dr. Dariush Mozaffarian, director of the Food Is Medicine Institute at Tufts University, praised the findings as a major scientific advance. He stated, "With more research, these metabolic signatures could help us understand how ultraprocessed foods affect health and guide interventions to improve dietary habits."

The identification of these biomarkers opens avenues for future research to explore connections between ultraprocessed food consumption and diseases like cancer. However, funding remains a challenge. Additionally, while some countries have policies addressing ultraprocessed foods, the U.S. Dietary Guidelines for Americans do not currently mention them. The scientific advisory committee for the 2025-2030 U.S. Dietary Guidelines has been tasked with evaluating research related to ultraprocessed foods consumption as it relates to weight gain.

The study led by Erikka Loftfield represents a significant advancement in objectively measuring ultraprocessed food intake through biomarkers. This development has the potential to enhance our understanding of the health impacts of ultraprocessed foods and inform future research and policy decisions.