‘ULTRA-PROCESSED’ FOODS LINKED TO HEALTH PROBLEMS
EATING “ultra-processed” foods could increase the risk of cardiovascular disease and death, new research suggests.
Two separate studies, published in The British Medical Journal, highlight the potential link between a high intake of packaged snacks and ready meals, and harm to health.
People should eat fresh where possible, researchers said, though more evidence is needed to understand the effect of highly-processed foods.
“Ultra-processed” foods are manufactured through multiple industrial processes and are often ready-to-eat or heat, and higher in fat, added sugar and salt. Sweet and savoury packaged snacks, ready meals and instant noodles, pictured, are among the examples of the food group given by researchers.
The first study, carried out by scientists from France and Brazil, included more than 105,000 French adults.
A 10% increase in the proportion of “ultra-processed” food in the diet was linked with a 12% increased risk of cardiovascular disease, 11% for cerebrovascular diseases, affecting the blood supply to the heart and brain, and 13% increase for coronary heart disease the study found.
An association was also seen between intake of unprocessed or minimally-processed foods and lower risk of reported diseases.
In a separate study, researchers from the University of Navarra in Spain analysed data from around 20,000 adults over 10 years.
They found that eating more than four servings of “ultraprocessed” food per day was linked with a 62% increased risk of death from any cause, compared with those who ate less than two servings.
Each additional daily serving increased mortality risk by 18%.
“Improving diet based on adherence to minimally processed food – a key aspect of the Mediterranean diet – has been shown to protect against chronic disease,” researchers said.