Ultra-processed foods under scrutiny for their effects on bone health

By Elodie Vaz | Published on March 18, 2026 | 3 min read


Bone fragility is a major public health concern. It is characterized in particular by a reduction in bone mineral density (BMD), a key factor in the occurrence of fractures—especially hip fractures, which are associated with significant morbidity and mortality in adults. Osteoporosis and osteoporotic fractures result from an imbalance between bone formation and resorption, influenced by age, physical activity, genetics, and diet.

In this context, researchers have recently focused on ultra-processed foods (UPFs). From flavored yogurts and frozen pizzas to breakfast cereals and instant oatmeal, these industrial products are rich in salt, sweeteners, and saturated fats. They are generally calorie-dense and contain few whole foods. In the United States, they accounted for approximately 55% of total caloric intake among youth and adults in 2023, according to the Centers for Disease Control and Prevention (CDC). Excessive consumption has already been associated with diabetes, cardiovascular diseases, and certain cancers.

A study conducted by researchers at Tulane University and published on March 6 in the British Journal of Nutrition investigated the potential link between UPF consumption and bone health in humans.

“Our study cohort was followed for more than 12 years, and we found that high consumption of ultra-processed foods was associated with lower bone mineral density at several sites, particularly the proximal femur and the lumbar spine,” explained Lu Qi, co–senior author of the study and professor at the Celia Scott Weatherhead School of Public Health and Tropical Medicine at Tulane University, in a press release.

According to him, “although recent studies have suggested that ultra-processed food consumption may affect bone health, this is the first time this relationship has been directly examined in humans.”

The more consumption increases, the higher the fracture risk

The researchers analyzed data from more than 160,000 participants from the UK Biobank. Dietary habits were assessed to estimate daily intake of ultra-processed foods.

On average, participants reported consuming about eight servings of UPFs per day. The researchers then examined the association between this consumption, bone mineral density measured at different skeletal sites, and the occurrence of hip fractures.

Participants were followed for more than twelve years, allowing long-term effects of dietary habits to be assessed.

Stronger effects in specific populations

The analyses show that higher consumption of ultra-processed foods is associated with lower bone mineral density. This association is particularly evident at the proximal femur and lumbar spine, two key sites for fracture risk assessment.

The results also indicate an increased risk of hip fracture with higher UPF consumption. For each additional 3.7 daily servings—approximately equivalent to one frozen ready meal, a cookie, and a soda—the risk of hip fracture increases by 10.5%.

The association appears stronger in individuals under 65 years of age and in those with a body mass index below 18.5. Low BMI is already a known risk factor for poor bone health and may amplify the negative effects of ultra-processed foods. The authors also suggest that more efficient digestion in younger individuals could enhance the absorption of potentially harmful components.

Findings consistent with existing literature

These observations align with a growing body of research on the metabolic effects of ultra-processed foods. A 2024 study had already linked high UPF consumption to an increased risk of osteoporosis. In addition, a 2016 study in pregnant women and their children showed that greater proximity to fast-food outlets was associated with lower bone mineral density in infants.

“Our findings are not surprising,” said Lu Qi. “Ultra-processed foods are consistently associated with various nutritional disorders, and bone health depends on adequate nutrition.”

Toward a new avenue for protecting bone health?

This study provides further evidence suggesting that high consumption of ultra-processed foods may represent a modifiable risk factor for bone health. Although the precise biological mechanisms remain to be clarified, the poor nutritional quality of these products—combined with their high content of additives, salt, and saturated fats—may contribute to reduced bone density.

These findings call for further research to better understand the underlying mechanisms and to assess the potential impact of nutritional policies aimed at reducing ultra-processed food consumption. As these products occupy an increasing share of modern diets, their role in bone health may become an important target for preventing fractures and osteoporosis.

Read next: Probiotics for stronger bones?

About the Author – Elodie Vaz
Health journalist, CFPJ graduate (2023).
Élodie explores the marks diseases leave on bodies and, more broadly, on human life. A registered nurse since 2010, she spent twelve years at patients’ bedsides before exchanging her stethoscope for a notebook. She now investigates the links between environment and health, convinced that the vitality of life cannot be reduced to that of humans alone.