Ultra-processed foods (UPFS) such as chips, cookies and soft drinks are typically packed with additives, emulsifiers, sugars and unhealthy fats. Studies focusing on the effects of these foods are numerous, and often highlight different harmful consequences for health.

Now, a new study reports that ultra-processed foods can impact sleep quality. For the first time, a link between the consumption of UPFs and chronic insomnia has been established in a study published in the Journal of the Academy of Nutrition and Dietetics.

Researchers from the Department of Medicine at Columbia University in New York worked in conjunction with the Center for Research in Epidemiology and Statistics in France to analyse the dietary intake of 38,570 adult participants. Nearly 20% of them suffered from chronic insomnia, and UPFs accounted for 16% of their dietary intake.

Indeed, the scientists highlighted that individuals who reported chronic insomnia consumed a higher percentage of their overall energy intake from UPFs. For the moment, no causal link has been established; the conclusion is more a matter of statistical observation, “independent of sociodemographic, lifestyle, diet quality, and mental health status”.

While the association between higher intake of UPFs and insomnia was observed in both men and women, men were found to have a slightly higher risk.

“At a time when more and more foods are highly processed and sleep disturbances are rampant, it is important to evaluate whether diet could contribute to adverse or good-quality sleep,” lead researcher Marie-Pierre St-Onge of Columbia University outlined.

“Our research team has previously reported associations of healthy dietary patterns, like the Mediterranean diet, with a reduced risk of insomnia and poor sleep quality (both cross-sectionally and longitudinally), and high carbohydrate diets with an elevated risk of insomnia.”

What about plant-based UPFs?

From heart health to cancer, weight management, and even the environment, the vegan diet seems to tick all the right boxes.

However, plant-based UPFs appear to be an exception: recent research published in The Lancet Regional Health Europe suggests a link between the consumption of these foods and an increased risk of cardiovascular disease (+5%) and premature death (+12%).

To reach this conclusion, scientists investigated the impact of plant-based UPFs on overall health, focusing on data from 118,397 participants aged 40-69 who were followed for an average of nine years. Their diet was taken into account, and later coupled with data collected from hospitalisation and mortality records.

Food was divided into two distinct groups – plant-sourced foods and non-plant/animal-sourced foods – and in turn separated into two categories: ultra-processed foods and unprocessed foods.

The researchers specify that all UPFs, whatever their nature, were associated with a higher risk of cardiovascular disease and mortality. In contrast, no evidence of an association between the intake of all plant-sourced foods and the incidence of cardiovascular disease and mortality was observed.

“This study shows that the dietary contribution of plant-sourced non-UPFs is associated with lower risks of cardiovascular disease, while the contribution of plant-sourced UPFs is associated with higher risks.

“It’s important to note that the dietary contribution of all plant-sourced foods is not associated with cardiovascular disease risk, while the dietary contribution of all UPFs is associated with higher cardiovascular disease risk,” the researchers summarised.