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