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May 21, 2025 — Scientists have identified molecules in blood and urine that could serve as biological markers to estimate how much ultraprocessed food a person consumes, according to a groundbreaking study published this week in PLOS Medicine. The research, led by Erikka Loftfield of the National Cancer Institute, marks the first time that such biomarkers have been linked to ultraprocessed food intake—a dietary pattern associated with a range of health concerns.
Ultraprocessed Foods: A Widespread Dietary Staple
Ultraprocessed foods—such as breakfast cereals, sodas, chips, and frozen pizzas—are made using industrial ingredients like additives, colorings, and preservatives that are rarely used in home kitchens. In the United States, these foods make up nearly 60% of the average diet.
Despite their prevalence, studying the health effects of ultraprocessed foods has been challenging. Most nutrition research relies on people recalling what they ate, a method prone to error and forgetfulness. “There is a pressing need for both a more objective and potentially more precise measurement,” Loftfield explained.
The Search for Reliable Biomarkers
To address this challenge, Loftfield and her team analyzed data from a previous study of over 1,000 older adults, more than 700 of whom provided blood and urine samples alongside detailed dietary records over a year. The researchers identified hundreds of metabolites—byproducts of digestion and other bodily processes—linked to the proportion of energy people got from ultraprocessed foods.
From this data, the team created a scoring system using up to 28 blood markers and 33 urine markers that could reliably indicate ultraprocessed food consumption. “We identified a signature that was predictive of a dietary pattern characterized by high ultraprocessed food intake, rather than just isolated food items,” Loftfield said.
Some of these markers, including two amino acids and a carbohydrate, appeared consistently in the testing, and one was associated with a higher risk of type 2 diabetes.
Validating the Findings
To validate their findings, the researchers used data from a tightly controlled 2019 National Institutes of Health study in which 20 adults lived at an NIH facility for a month. Participants alternated between diets high and low in ultraprocessed foods. The metabolite scores successfully revealed when participants were eating more ultraprocessed foods.
“These markers were valid at the individual level,” Loftfield noted.
Implications for Future Research
Experts say the discovery could transform nutrition science. “With further research, these metabolic signatures could help clarify the biological pathways and adverse effects of ultraprocessed foods, as well as the varying health impacts of specific food groups, processing techniques, and additives,” said Dush Mozarian of the Food Medicine Institute at Tufts University, who was not involved in the study.
Loftfield hopes to use the new tool in existing studies that have blood and urine samples to explore links between ultraprocessed food consumption and diseases such as cancer. However, she noted that funding for such research is uncertain amid government budget cuts.
“There’s considerable interest from scientific, public, and political spheres regarding whether ultraprocessed foods affect health and, if so, how,” Loftfield said. “How can we secure funding for the necessary studies to address these questions promptly?”
Disclaimer:
This article summarizes findings from a recent scientific study and is intended for informational purposes only. The research is still in its early stages, and further studies are needed to confirm these results and their implications for health. Individuals should consult healthcare professionals for personalized dietary advice.
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