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US study links ultra-processed food to higher risk of early death
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US study links ultra-processed food to higher risk of early death
by Clarence Oxford
Los Angeles CA (SPX) May 10, 2024

A 30-year study in the United States has found a connection between high consumption of ultra-processed foods and a modest increase in mortality risk, particularly from neurodegenerative diseases. The research, published in The BMJ, points to significant risks associated with specific types of ultra-processed foods, such as ready-to-eat meat, poultry, seafood, sugary drinks, dairy desserts, and processed breakfast foods.

According to the study, "not all ultra-processed food products should be universally restricted," but the findings support the idea of reducing consumption of certain types for better long-term health.

Ultra-processed foods, which include items like packaged snacks, fizzy drinks, and ready-made meals, are generally rich in sugars, fats, and salts but lack essential nutrients such as vitamins and fiber. These foods are also often loaded with artificial additives like colors and emulsifiers.

The study tracked 74,563 female nurses and 39,501 male health professionals across the United States, excluding those with a history of major diseases at the start. Participants updated their health and dietary information biennially, and their diets were evaluated using the Alternative Healthy Eating Index-2010 (AHEI) score.

Over the course of approximately 34 years, 48,193 deaths were recorded, with data showing a 4% increase in overall mortality and a 9% increase in deaths from other causes for those consuming the highest amounts of ultra-processed foods.

The research noted no significant links between ultra-processed food intake and deaths from cancer, cardiovascular, or respiratory diseases. However, the risk profiles varied with different food groups, with meat, poultry, and seafood-based products showing the most consistent negative impacts.

The study also observed that overall dietary quality could mitigate some of the risks associated with ultra-processed food consumption.

As an observational study, the researchers cautioned that the results do not establish a direct cause-and-effect relationship and highlighted the limitations of the ultra-processed food classification system, which may lead to potential misclassification errors. The participant group, consisting predominantly of white health professionals, may also limit the wider applicability of the findings.

Despite these limitations, the research provides robust evidence, backed by detailed and validated data, supporting the need for dietary adjustments. The study concludes with a call for further research to refine food classification and expand these findings to more diverse populations.

In an associated editorial, New Zealand researchers emphasized the need for comprehensive food policies, including marketing restrictions and taxes on unhealthy food products, to bolster public health and environmental sustainability efforts.

Research Report:Association of ultra-processed food consumption with all cause and cause specific mortality: population based cohort study

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