Two large European studies published by The BMJ highlight alarming associations between the consumption of ultra-processed foods and an increased risk of cardiovascular disease and death. These findings have sparked calls for policies promoting the consumption of fresh or minimally processed foods. This article delves into the studies’ findings, implications, and recommendations for a healthier diet.
UNDERSTANDING ULTRA-PROCESSED FOODS
Ultra-processed foods include packaged baked goods and snacks, fizzy drinks, sugary cereals, ready meals with food additives, dehydrated vegetable soups, and reconstituted meat and fish products. These foods often contain high levels of added sugar, fat, and/or salt while lacking essential vitamins and fibre. Alarmingly, ultra-processed foods account for 25-60% of daily energy intake in many countries.
STUDY 1: CARDIOVASCULAR AND CEREBROVASCULAR RISKS
The first study, conducted by researchers in France and Brazil, assessed the potential associations between ultra-processed foods and the risk of cardiovascular and cerebrovascular diseases. The study involved 105,159 French adults, with an average age of 43 years, who completed dietary questionnaires as part of the NutriNet-Santé study.
Key Findings
Increased Disease Risk: A 10% increase in the proportion of ultra-processed foods in the diet was associated with significantly higher rates of overall cardiovascular disease (12%), coronary heart disease (13%), and cerebrovascular disease (11%).
Minimally Processed Foods: There was a significant association between the consumption of unprocessed or minimally processed foods and lower risks of all reported diseases.
STUDY 2: MORTALITY RISK
The second study, based in Spain, evaluated the possible associations between ultra-processed food intake and the risk of death from any cause. This study involved 19,899 Spanish university graduates with an average age of 38 years, who completed dietary questionnaires as part of the Seguimiento Universidad de Navarra (SUN) study.
Key Findings
Increased Mortality Risk: Higher consumption of ultra-processed foods (more than 4 servings per day) was associated with a 62% increased risk of all-cause mortality compared with lower consumption (less than 2 servings per day).
Dose-Response Effect: For each additional daily serving of ultra-processed food, the mortality risk relatively increased by 18%.
LIMITATIONS AND CONSIDERATIONS
Both studies are observational and cannot establish causality. There’s a possibility that some observed risks may be due to unmeasured confounding factors. However, the studies took into account well-known lifestyle risk factors and markers of dietary quality, reinforcing the link between ultra-processed food consumption and poor health outcomes.
POLICY RECOMMENDATIONS AND FUTURE RESEARCH
Both research teams and supporting Australian researchers in a linked editorial call for policies that limit the proportion of ultra-processed foods in the diet. They emphasize promoting the consumption of unprocessed or minimally processed foods to improve global public health.
POLICY FOCUS
Shift Priorities: Policy makers should move away from food reformulation, which positions ultra-processed foods as solutions to dietary problems, and instead promote the availability, affordability, and accessibility of unprocessed or minimally processed foods.
Public Health Campaigns: Public health campaigns should educate the population about the risks associated with ultra-processed foods and the benefits of a diet rich in whole foods.
FUTURE RESEARCH DIRECTIONS
Diverse Populations: Future research should explore associations between ultra-processed food and health harms in different populations worldwide.
Mechanisms of Harm: Investigate how ultra-processed foods cause harm, such as altering the gut microbiome in ways that could disturb energy balance.
The studies published by The BMJ provide compelling evidence linking ultra-processed foods to increased risks of cardiovascular disease and mortality. While further research is needed to establish a direct causal relationship, the findings underscore the importance of dietary choices in maintaining health. By prioritizing unprocessed or minimally processed foods, individuals and policymakers can take significant steps towards improving public health and reducing the burden of diet-related diseases.
