A recent 30-year study published in The BMJ sheds light on the relationship between ultra-processed foods and mortality risk. The research, based on data from the Nurses' Health Study and the Health Professionals Follow-up Study, involved over 110,000 participants and revealed significant associations between certain types of ultra-processed foods and higher mortality rates.
The study identified ready-to-eat meat, poultry, and seafood-based products, sugary drinks, dairy-based desserts, and highly processed breakfast foods as particularly concerning. Participants who consumed higher quantities of these items faced a slight increase in the risk of death over the study period.
Ultra-processed foods, characterized by their high energy content, added sugars, saturated fats, and salt, but low vitamin and fiber content, have long been linked to health issues like obesity, heart disease, and diabetes. This study further highlights their potential role in mortality, with those consuming the most ultra-processed foods showing a 4% higher risk of total deaths and a 9% higher risk of other deaths compared to those with lower consumption.
Interestingly, while the study found no direct link between ultra-processed food intake and deaths from cardiovascular diseases, cancer, or respiratory diseases, it did reveal an increased risk of neurodegenerative deaths among heavy consumers of these foods.
When considering dietary quality, the association between ultra-processed food consumption and mortality was somewhat mitigated, suggesting that overall diet plays a significant role in long-term health outcomes.
However, it's important to note that this study, being observational, cannot establish causation. Additionally, the classification of ultra-processed foods may not capture the full range of processing complexity, potentially leading to misclassification. The study's participants, primarily health professionals and predominantly white, also limit the generalizability of the findings.
While the researchers caution against universal restrictions on all ultra-processed foods, they emphasize the importance of limiting certain types for better long-term health. They call for further research to refine the classification of these foods and validate the findings in diverse populations.
In a related editorial, researchers from New Zealand emphasize the need for action to improve public health, suggesting measures like restrictions on marketing unhealthy foods to children, warning labels on nutritionally poor products, and taxes on sugary drinks. They stress the importance of not allowing debates around ultra-processed foods to stall progress on policies aimed at promoting healthier eating habits.
