With ultra-processed foods, one is at higher risk of premature death, reveals 30-year study

A 30-year study conducted in the United States suggested a concerning connection between the consumption of ultra-processed foods and a higher risk of premature death, with particular emphasis on ready-to-eat meat products and sugary drinks. Published in The BMJ, the research underscored the importance of reevaluating dietary habits for long-term health benefits.

Ultra-processed foods are products that have undergone extensive processing and often contain additives, preservatives, artificial flavours, colours, and other substances. These foods typically contain minimal amounts of whole foods and are often high in sugar, unhealthy fats, and sodium while lacking in essential nutrients like fibre, vitamins, and minerals.

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Examples include sugary drinks, packaged snacks, ready-to-eat meals, and many fast food items. These foods have long been under scrutiny for their potential health implications. The study, tracking the health of over 100,000 participants for several decades, revealed a notable association between increased consumption of such foods and elevated mortality rates.

Data collection for study

The study, involving extensive data collection and analysis from two large cohorts of health professionals, identified over 48,000 deaths during the observation period. Notably, those with a higher intake of ultra-processed foods exhibited a 4 per cent higher risk of total mortality and a 9 per cent higher risk of death from various causes, including neurodegenerative diseases.

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The association between ultra-processed food consumption and mortality varied across food categories. The study is observational and prevents from making any definitive conclusions about causality. In addition to this, the study is mostly white with more health professional participants and thus it may limit generalisability.

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The researchers stressed the need for nuanced dietary recommendations and cautioned against oversimplification.

They asserted that the "findings provide support for limiting consumption of certain types of ultra-processed food for long-term health" and that "future studies are warranted to improve the classification of ultra-processed foods and confirm our findings in other populations."

"Our focus should be on advocating for greater global adoption of these and more ambitious interventions and increasing safeguards to prevent policies from being influenced by multinational food companies with vested interests that do not align with public health or environmental goals," they added.

(With inputs from agencies)