Consumption of ultra-processed foods and risk of all-cause and cause-specific mortality: the Singapore Chinese Health Study

In 62,197 Chinese adults followed for a median of 24.9 years (29,472 deaths), higher UPF consumption (weight ratio, NOVA) was associated with increased all-cause (HR 1.06; 95% CI 1.02–1.10), cardiovascular (HR 1.08; 1.01–1.15), and respiratory (HR 1.10; 1.02–1.19) mortality—independent of Alternative Healthy Eating Index‑2010 and antioxidant capacity (VCEAC); cancer mortality was null. Sweetened beverages and sugary products drove the association; effect modification suggested stronger associations among baseline non‑smokers (P‑interaction = 0.03). Implication: reducing UPFs—particularly sugary drinks and products—could lower cardiometabolic and respiratory mortality in Asian populations. [148+ source]