A growing number of health experts are warning that ultra-processed foods — including fried chicken, snacks, and instant meals that many Koreans eat frequently — may significantly increase the risk of early death.
The warning comes as global research continues to highlight the dangers of ultra-processed food consumption, especially among younger generations who rely heavily on fast and convenient meals.
Experts Say Ultra-Processed Foods May Be More Dangerous Than Smoking
British infectious disease specialist Chris van Tulleken, author of the book Ultra‑Processed People, recently warned that ultra-processed foods are becoming one of the biggest threats to public health.
According to his statement cited by international media, ultra-processed foods — which include products made through heavy industrial processing with additives such as artificial sweeteners, preservatives, and colorings — are now being linked to rising cases of early death, heart disease, and mental health issues.
Typical examples include:
- Fast food
- Processed meat
- Sugary drinks
- Packaged snacks
- Instant ready-to-eat meals
The More You Eat, the Higher the Risk
Several large-scale studies support this concern.
A major French cohort study published in 2019 found that every 10% increase in ultra-processed food consumption was linked to a 14% higher risk of overall mortality.
Another study by researchers in the United States also found that higher consumption of ultra-processed food was associated with poorer cardiovascular health scores. More recently, an international research team analyzing studies involving nearly 10 million people reported that people who consumed more ultra-processed foods had about a 50% higher risk of dying from cardiovascular disease.
These findings are why experts around the world are now calling for stricter awareness about ultra-processed food — especially in countries where convenience food culture is rapidly growing.
Why This Matters for the Global Future of K-Food
As Korean food continues to expand globally, many experts say it is important to focus not only on popularity but also on health.
Traditional Korean food is often based on vegetables, fermented ingredients, and balanced nutrition. However, the modern version of K-food that is spreading worldwide increasingly includes fried chicken, packaged snacks, and instant meals.
If Korea wants to build a sustainable global food image, reducing reliance on ultra-processed food could become one of the most important challenges in the future.
KOREA FBI Editor’s Comment
K-food is becoming one of the biggest cultural trends in the world. But long-term global success will depend not only on taste and popularity, but also on health and sustainability.
If the next generation of K-food focuses more on healthy ingredients rather than ultra-processed food, Korea could lead not just a food trend — but a global healthy-food movement.
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