Large U.S. analysis finds rising consumption of ultraprocessed foods is associated with measurable increases in pregnancy complications and adverse outcomes.
By yourNEWS Media Newsroom
A large U.S. study has identified a measurable association between higher consumption of ultraprocessed foods during pregnancy and increased risks of preterm birth and hypertensive disorders, conditions that are leading contributors to illness and mortality among mothers and newborns.
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Researchers reported that for every 10 percentage-point increase in calories derived from ultraprocessed foods, the risk of preterm birth—defined as delivery before 37 weeks—rose by approximately 11%. The same increase in intake was linked to a 5% higher likelihood of developing high blood pressure disorders, including preeclampsia.
The findings, published in the journal Nutrients, were based on an analysis of more than 6,600 pregnancies and contribute to a growing body of research connecting ultraprocessed food consumption to adverse maternal and fetal health outcomes.
In a separate investigation involving 1,221 high-risk pregnancies, increasing intake of ultraprocessed foods between the second and third trimesters was also associated with a higher risk of preeclampsia.
“A growing body of evidence links higher ultra-processed food intake to worse health outcomes, including in vulnerable populations such as pregnant women and children,” said Mingyu Zhang, Ph.D., an epidemiologist and assistant professor of medicine at Harvard Medical School. “In pregnancy, this is especially concerning because it is a sensitive developmental window during which maternal diet may influence placental function, fetal growth, and the risk of complications such as those seen in this study.”
Ultraprocessed foods—commonly including packaged snacks, sugary beverages, and ready-made meals—are increasingly recognized not only for poor nutritional quality but also for their formulation and marketing strategies. Research has described how such products are engineered by corporations, including links to the tobacco industry, to encourage frequent consumption.
Dietary patterns high in ultraprocessed foods have previously been associated with a range of chronic conditions, including obesity, Type 2 diabetes, cardiovascular disease, infertility, dementia, Parkinson’s disease, cancer, behavioral issues in children, and increased mortality.
The study drew on data from the Nulliparous Pregnancy Outcomes Study: Monitoring Mothers-to-Be, a large cohort that followed more than 10,000 first-time pregnant women between 2010 and 2013. Researchers analyzed dietary data from 6,693 participants who completed detailed questionnaires covering approximately 120 food and beverage items consumed in the months before pregnancy.
Participants ranged from ages 13 to 45, with a median age of 28. Researchers excluded individuals with certain medical conditions, prior pregnancy complications, or incomplete dietary data to refine the analysis.
Using a U.S. Department of Agriculture database and the NOVA food classification system, foods were categorized based on processing levels. Instead of grouping participants into categories, researchers assessed ultraprocessed food intake as a continuous variable, evaluating risk increases for each incremental rise in calorie share.
Initial findings showed that participants who experienced complications—including preterm birth, hypertensive disorders, smaller-than-expected infants, and fetal or neonatal death—consumed a higher proportion of their daily calories from ultraprocessed foods.
Researchers noted that, on average, more than half of participants’ daily caloric intake came from ultraprocessed foods, aligning with previous findings that approximately half of pregnant women’s diets consist of these products.
Differences were also observed across subgroups. Individuals with higher physical activity levels tended to consume fewer ultraprocessed foods, while intake was significantly higher among those with preexisting conditions such as obesity or chronic hypertension.
Scientists identified several possible mechanisms underlying the associations, including inflammation, hormonal disruption, nutrient deficiencies affecting fetal development, and increased cardiometabolic stress. Changes to gut microbiota were also cited as a potential contributing factor.
“This may drive persistent inflammation that contributes to an increased risk of adverse pregnancy outcomes, and perhaps even lasting epigenetic modifications in the fetus,” researchers stated.
The study acknowledged limitations, including reliance on self-reported dietary data collected after the time period examined, which may introduce recall bias. Exclusion of participants with incomplete data and a relatively low incidence of gestational diabetes in the cohort may also affect the generalizability of certain findings. Additionally, while the NOVA classification system is widely used, it groups all ultraprocessed foods together despite differences among products.
Researchers and public health advocates point to broader systemic factors influencing dietary patterns, including the widespread availability, affordability, and marketing of ultraprocessed foods. Approximately 70% of packaged foods fall into this category, and children derive more than 60% of their caloric intake from them.
Policy discussions are ongoing as lawmakers and regulators consider responses. While food manufacturers push back against potential regulation, some advocates are calling for measures similar to those used to address tobacco-related harms, including restrictions on marketing to children, taxation, enhanced labeling, and institutional limits.
A federal definition for ultraprocessed foods is expected, with potential regulatory actions such as front-of-package labeling under consideration. At the state level, legislative efforts are expanding, including measures targeting additives and ultraprocessed ingredients in schools.
States including California have enacted policies to phase ultraprocessed foods out of school lunches and are considering certification programs such as the “California Certified” label for minimally processed foods.
In Louisiana, legislation now requires labeling for foods containing certain additives and restricts ingredients such as Red Dye No. 3, propylparaben, and aspartame in school meals.
As research continues, the findings add to ongoing discussions about dietary patterns during pregnancy and their potential impact on maternal and infant health outcomes.
Source: U.S. Right to Know
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