Ultraprocessed food is often treated as a single category in discussions about diet and health. A new review argues that approach may overlook meaningful differences between foods that share the same processing label.
Researchers affiliated with the Physicians Committee for Responsible Medicine reviewed existing studies examining how food processing relates to the risk of type 2 diabetes and heart disease. Their conclusion: ultraprocessed animal products and ultraprocessed plant-based foods appear to be associated with different health outcomes.
The review, published in BMJ Nutrition Prevention & Health, analyzed 14 studies that assessed food processing using the NOVA classification system, which groups foods based on the extent and purpose of industrial processing.
Across multiple studies, processed meats such as hot dogs, bacon and deli meats were consistently associated with higher risks of type 2 diabetes, hypertension and all-cause mortality. In contrast, several ultraprocessed plant-based foods, including breads, breakfast cereals and plant-based meat alternatives, were associated with lower risks of diabetes and, in some cases, cardiovascular outcomes.
“Our review helps clear up the confusion around ultraprocessed foods,” said Hana Kahleova, MD, PhD, director of clinical research at the Physicians Committee for Responsible Medicine and lead author of the review. “Ultraprocessed animal products like bacon and deli meats increase the risk of diabetes and heart disease, while ultraprocessed plant-based foods like cereal and veggie burgers can help reduce the risk.”
One analysis included in the review followed nearly 200,000 participants across three large U.S. cohorts. It found that higher consumption of animal-based ultraprocessed foods was associated with increased diabetes risk, while higher intake of ultraprocessed breads and cereals was linked to lower risk. A separate analysis of more than 300,000 individuals reported similar patterns, including reduced diabetes risk among those consuming plant-based meat alternatives.
The authors suggest nutrient composition may help explain the differences. Processed meats tend to be high in saturated fat, sodium and nitrates or nitrites, which have been linked to inflammation, impaired blood vessel function and insulin resistance. By contrast, many ultraprocessed plant-based foods contain dietary fiber, whole grains and lower levels of saturated fat, factors associated with improved blood sugar control and cardiovascular health.
Still, the review does not argue that all ultraprocessed foods are beneficial or that processing itself is irrelevant. Instead, the authors highlight limitations of the NOVA system, which classifies foods based on processing methods without distinguishing between animal- and plant-derived products.
“People are missing out on the health benefits of some ultraprocessed plant-based foods because they are placed under the same umbrella as disease-causing ultraprocessed animal products,” Kahleova said.
She added that food classification systems may benefit from a more nuanced approach that considers both processing and nutritional profile.
Because the review synthesizes existing observational research rather than testing diets directly, it cannot prove that specific foods cause or prevent disease. The authors also note that dietary patterns, portion sizes and broader lifestyle factors play important roles in shaping health outcomes.
The Physicians Committee for Responsible Medicine is a nonprofit organization that promotes preventive medicine and plant-forward dietary patterns. While the review was funded by the organization, the authors report that the funder had no role in the study design, data analysis or interpretation, or the decision to publish.