High consumption of ultra-processed food products significantly raises the likelihood of asthma onset in school-age children, according to a longitudinal study.1


RT’s Three Key Takeaways:

  1. Increased Asthma Risk: Children who consumed more than 30% of their daily calories from ultra-processed foods had nearly a fourfold higher risk of developing asthma compared to those with lower intake.1
  2. Non-Atopic Pathway: The study found no significant link between ultra-processed foods and traditional allergic conditions like food allergies or eczema, suggesting the risk may be driven by systemic inflammation rather than classic allergies.1
  3. Modifiable Risk Factor: Researchers identified ultra-processed food consumption as a potent modifiable factor that could be targeted through public healthcare strategies to prevent respiratory disease in children.1


High consumption of ultra-processed foods (UPFs) in early childhood is associated with a significantly increased risk of developing asthma, according to a prospective cohort study published in Allergy.1

Researchers analyzed data from 691 children enrolled in the Child Follow-Up for Optimal Development (SENDO) project in Spain.1 After a mean follow-up of 3.4 years, children whose UPF intake exceeded 30% of their total energy intake exhibited a 3.76-fold higher risk of asthma compared to those in the lowest consumption group, according to the study.1

The research team evaluated dietary information using a 147-item food frequency questionnaire and categorized items based on the NOVA classification system.1 The adjusted risk for asthma showed a significant linear trend, rising from 2.6% in the lowest consumption tertile to 7.6% in the highest.1

Inflammatory Mechanisms Beyond Allergy

While the study established a strong link between UPFs and asthma, researchers found no significant association between processed food consumption and other allergic outcomes.1 These included allergic asthma, atopic dermatitis, food allergy, and aeroallergen sensitization.1

The lack of association with strictly atopic outcomes suggests that UPF-driven inflammation may operate through pathways distinct from the classic immunoglobulin E (IgE) mediated cascade.1 The authors noted that the pro-inflammatory profile of UPFs—often high in saturated fatty acids and low in fiber—may promote low-grade systemic inflammation.1 Specifically, saturated fatty acids can activate pathways that release cytokines, increasing airway hyperresponsiveness.1

Additionally, thermal processing of these foods generates advanced glycation end-products, which may further amplify oxidative stress and bronchial remodeling.1

Implications for Pediatric Healthcare

The findings strengthen the evidence linking modern dietary patterns to the rising burden of respiratory disease in industrialized countries. Because the study followed children from ages 4 to 5, it captured the period of highest asthma incidence.1

“Higher UPF consumption may be associated with an increased risk of developing asthma in school-age children,” the authors concluded.1

The researchers acknowledged certain limitations, including the small number of incident cases and a study population consisting primarily of highly educated families. However, they noted that the longitudinal design establishes a clear temporal sequence, minimizing the risks of reverse causation common in retrospective research.1

The study authors suggested that if these results are confirmed in diverse populations, limiting UPF consumption could serve as a vital preventive strategy in pediatric healthcare.1 They called for further mechanistic studies to investigate airway inflammatory markers and the role of the gut microbiome in mediating the relationship between diet and respiratory health.1


Reference

  1. Galindo O, et al. Ultra-Processed Food Consumption and Childhood Allergic Diseases: Increased Risk of Asthma Onset in the SENDO Project. Allergy. 2026:1-11. https://doi.org/10.1111/all.70378. https://onlinelibrary.wiley.com/doi/10.1111/all.70378