Ultra-Processed Foods May Increase Systemic Lupus (SLE) Risk, New Study Finds

Key takeaways:

• A recent study found that increased consumption of ultra-processed foods can lead to systemic lupus erythematosus.
• Ultra-processed foods are high in calories but low in nutritional value.
• Ultra-processed foods lead to many diet-related diseases,

Ultra-processed foods (UPF), which include foods that contain ingredients like emulsifiers, sweeteners, and artificial colorings, have been linked with numerous diseases, and systemic lupus erythematosus (SLE) is a recent addition to that growing list.

Recently, a group of researchers studied how the consumption of ultra-processed foods predisposed to SLE in 204,175 women. 

Ultra-processed foods increase the risk of systemic lupus erythematosus

Systemic lupus erythematosus occurs when the immune system—the body’s defenses—attacks the body. It can cause problems, from mild skin issues to multiple organ damage, including damage to the brain and spinal cord.

People assigned female at birth are ten times more likely to develop SLE than those assigned male at birth, and the disease tends to occur at a younger age. 

Researchers in a recent 2024 study published in Arthritis Care and Research analyzed data from two long-term studies that involved the Nurses’ Health Study (NHS) and the Nurses’ Health Study II (NHSII). The NHS study ran from 1984 to 2016, and the NHSII from 1991 to 2015. The studies took into account various factors, including:

• Body mass index (BMI) 
• Total calorie intake per day 
• Alcohol consumption 
• Income 
• Smoking habit 
• Race
• Age
• Physical activity
• Menopausal hormone status
• Oral contraceptive use

How the study was conducted and what it found

The research looked at how much ultra-processed food (UPF) participants ate over the past year, using food frequency questionnaires given every 2–4 years. These questionnaires helped calculate the average daily intake of UPFs based on the NOVA classification.

The food categories considered include:

The studies showed that people who consumed the most ultra-processed foods (UPF) had a significantly higher risk of developing SLE. This risk was even higher if they had the dsDNA antibody, which is a protein marker that’s highly specific for SLE.

The health impacts of consuming ultra-processed foods (UPFs)

Ultra-processed foods have significantly contributed to an increase in long-term non-communicable diseases and a higher chance of deaths caused by these diseases. Some of these diseases include:

• Obesity
• Heart diseases
• Diabetes
• High blood pressure
• Problems with cholesterol level
• Infection of different parts of the body and organs.

According to Maria Tointon, a registered dietitian nutritionist (LDN, CSR), ultra-processed foods contain ingredients your body does not need, as they can cause inflammation and harm to gut health, creating an environment for disease to thrive. 

Not only have these foods been linked to an increased risk of autoimmune diseases (such as SLE, celiac, MS, and Crohn’s disease), but also type 2 diabetes, cardiovascular disease, high blood pressure, and even depression, she says.

Should you avoid ultra-processed foods?

Avoiding ultra-processed foods or significantly reducing their intake reduces the risk of having diet-related diseases.  

Weighing in on this, Raquel Durban, (RD, LD/N, MS), a registered dietitian at Carolina Asthma and Allergy Center, explains that even though UPFs contribute significant amounts of calories from added fats and sugar, they contain fewer nutrients. They are also made from inflammatory ingredients and carry the risk of exposure to chemicals, she adds.

However, most people may find it difficult to avoid UPFs. They are cheap, have long shelf lives, are readily available, and are either ready-to-eat or ready-to-heat.

In addition, most UPFs are designed to keep consumers wanting more through increased appealing taste, high-calorie values, and aesthetics of the final product. 

Several consumer goods companies also do marketing campaigns to position their products in front of customers. Some manufacturers even claim their products to be just as good, or perhaps even “better,” than foods made from whole foods. This makes it even more difficult to break the cycle of UPF consumption.

It can be difficult or nearly impossible to avoid UPFs completely—you also don’t have to. But you don’t want these foods to be the foundation of your diet.

Tointon advises that you crowd them out by including more plant foods such as vegetables, fruits, nuts, seeds, beans, lentils, and whole grains. These foods provide more nutrients, fiber, antioxidants, and phytochemicals (plant compounds) which help support a healthy gut and lower inflammation, she says.

Consult your doctor to make an informed decision. Your doctor can make a health assessment and properly advise if you should completely cut out UPFs or reduce the amount you consume.

What ultra-processed foods (UPFs) are, and how to identify them

Ultra-processed foods are food preparations that have undergone multiple processes to refine them, contain minimal whole foods, and have been chemically modified using additives. These foods will often come in cans and packages in your grocery stores. 

To identify UPFs, check for ingredients that are not used or hardly used in the kitchen (industrial ingredients) and “cosmetic” additives. These can include:

Industrial ingredients

Examples of industrial ingredients typically found in ultra-processed foods include:

• Gluten
• Casein
• Fruit juice concentrate
• Hydrolyzed proteins
• High-fructose corn syrup

Cosmetic additives

UPFs typically contain cosmetic additives, such as:

• Emulsifiers
• Emulsifying fats
• Sweeteners
• Bulking fats
• Gelling and glazing agents

Furthermore, Durban says, reviewing for added sugars (typically no more than 25g per day for women and 30g per day for men) is a tip you should keep in mind while checking the ingredient label.

Although most ultra-processed foods have been chemically modified or contain minimal whole foods, they can still be difficult to identify. This difficulty is due to effective marketing strategies to present UPFs as healthy foods. 

Also, manufacturing industries, especially in underdeveloped and developing countries, are not obligated to state the production processes or the purpose of the processes on food labels.

The way forward: Breaking the cycle of UPF consumption

Leading a healthy lifestyle requires making tough but necessary decisions. Although ultra-processed foods might be more convenient, their long-term negative impact on health outweighs the few positives. 

You can significantly reduce your risk of developing many diseases associated with ultra-processed foods by opting for whole foods, such as:

• Fresh vegetables
• Fresh fruits 
• Fresh meat
• Whole grains, including brown rice, quinoa, wheat, millet, and rye oats
• Fresh or refrigerated fish
• Eggs
• Fresh nuts
• Legumes like beans and lentils

When buying canned or packaged foods, always check the ingredient labels for industrial ingredients and cosmetic additives. If you’re working with a tight budget, look for alternative stores or marketplaces to get whole foods at more affordable rates. 

Also, Tointon suggests swapping out foods made with refined white flour for whole wheat, buckwheat, or almond flour.

If you can’t find cheaper whole foods, create a meal plan that includes more minimally processed foods and fewer UPFs. You can also bulk prepare your meals on your days off or during the weekend. That way, you remove the need to prepare a fresh meal each time you want to eat. 

Take it one step at a time by gradually substituting UPFs for whole foods. For example, substitute orange-flavored drinks for freshly made orange juice. Be gracious to yourself, accept that the change won’t happen overnight, and give yourself time to adjust.