Lifestyle
Everyday Foods Linked to Higher Health Risks: What You Need to Know
In today’s fast-paced world, the convenience of frozen meals, the refreshing taste of a cold soda, and the ease of pre-packaged pastries often make them go-to choices for many. However, these popular items share a common trait: they belong to the category of ultraprocessed foods (UPF). While indulging in less nutritious foods occasionally is generally acceptable, experts suggest that ultraprocessed foods are best avoided altogether.
A recent study highlights a significant concern for individuals who frequently consume these foods. According to the research, Americans who regularly eat ultraprocessed foods face a 14% higher risk of premature death. This alarming statistic underscores the potential dangers associated with these widely consumed products.
Ultraprocessed foods differ from their processed counterparts. They are typically made from ingredients such as oil, fat, sugar, starch, and protein, along with other substances extracted from food or derived from hydrogenated fats or modified starches. As noted by Yale Medicine, these foods are often laden with flavor enhancers, food dyes, thickeners, and additives, none of which are considered beneficial for health. Their ingredient lists tend to be lengthy and complex.
Common examples of ultraprocessed foods include processed meats, sugar-sweetened or artificially sweetened drinks, pastries, frozen meals, instant noodles, and flavored yogurts. In contrast, processed foods are natural foods that contain processed culinary ingredients, like olive oil, sugars, honey, butter, and coarse salt.
Eduardo Augusto Fernandes Nilson, DSc, the lead author of the study from the Oswaldo Cruz Foundation in Brazil, emphasized the importance of understanding the impact of ultraprocessed foods on health. “Assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health,” he stated in a press release.
The study examined the relationship between dietary habits and all-cause mortality to better understand the link between ultraprocessed foods and early death. Researchers analyzed dietary surveys from 239,982 participants aged 30 to 69 across eight countries, including the U.S., U.K., Mexico, Canada, Brazil, Australia, Chile, and Colombia. These surveys were compared with 14,779 death records.
The findings revealed a concerning trend: for every 10% increase in ultraprocessed food consumption as part of total energy intake, the risk of all-cause mortality rose by 2.7%. In the U.S. and U.K., approximately 14% of premature deaths were linked to ultraprocessed foods. Between 2017 and 2018, 124,107 premature deaths in the U.S. were associated with high consumption of these foods.
The study identified 32 different diseases that were either exacerbated or caused by ultraprocessed food consumption. These include cardiovascular disease, obesity, diabetes, certain cancers, and depression. Nilson described the study’s results as “concerning” and a wake-up call for society to improve dietary habits.
“It is concerning that, while in high-income countries ultraprocessed food consumption is already high but relatively stable for over a decade, in low- and middle-income countries the consumption has continuously increased,” Nilson noted. This trend indicates that while the burden is currently higher in wealthier nations, it is growing in other regions as well.
He concluded by emphasizing the need for global policies that discourage the consumption of ultraprocessed foods and promote dietary patterns centered around fresh and minimally processed local foods.
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