Those who eat more ultra-processed foods have slightly higher mortality rates.

Those who eat more ultra-processed foods have slightly higher mortality rates.

People who eat more ultra-processed foods have a “slightly higher” mortality rate, according to an analysis published in “BMZH”magazine British Medical Association. The study analyzes data more than 110,000 people followed for over 30 years in the United States. According to this study, the correlation between consumption of ultra-processed foods and increased all-cause mortality was strongest for the meat, poultry, and seafood group of foods, followed by sweetened and artificially sweetened beverages, and dairy desserts. This was especially noticeable in mortality from neurodegenerative diseases.

This is about observational studywhich allows correlations but not causation to be established, but is valued by experts for its large sample size and because it examines up to 9 subcategories

ultra-processed products. The cohort studied consisted of a large sample of nurses and healthcare professionals that exceeded 100,000 participants with no history of cancer, cardiovascular disease, or diabetes.

Carmen Romero Ferreiroresponsible for the study of nutritional status in Francisco de Vitoria Universitywho had access to the study, notes that “it provides new findings by examining the association of specific subgroups of ultra-processed foods with mortality (…) Despite these limitations, the study suggests that limiting some ultra-processed foods may have long-term health benefits,” – says researcher Science Media Center (SMC).

Mayra Bes-RastrolloProfessor of the Department of Preventive Medicine and Public Health University of Navarraemphasizes that “it has once again been observed that consumption of ultra-processed foods increases the risk of all-cause mortality, so we have more scientific evidence to support the need for urgent action to discourage their consumption and encourage the consumption of ultra-processed foods.” -processed foods are fresh and minimally processed.”

In statements to the SMC, the researcher clarified that “in contrast to previous findings, the authors did not find an association of risk with cardiovascular mortality or cancer, so the observed association of risk may be explained by increased mortality from neurodegenerative and other causes.”

Although the authors (Zhe Fanand others) concluded that the nutritional quality of ultra-processed foods has a more predominant effect on mortality than the consumption of these foods per se, Mayra Bes-Rastrollo recalls that “there is a lot of previous literature that confirms that the risk relationship of ultra-processed foods nutrition The healthfulness of processed foods is related not only to their nutritional quality, but also to their prosecution”

In its turn, Javier Sanchez PeronaSenior Researcher Fat Institute-CSIC, reminds the SMC that in recent months, “several reviews of all the studies on ultra-processed foods have been published, with clear conclusions. On the one hand, consumption of ultra-processed foods is associated with poor health, and on the other hand, there is no evidence that these types of foods have any health benefits.”

One of these umbrella reviews was published just two months ago, also in The BMJ, and found a direct link between exposure to ultra-processed foods and 32 health parameters

. The strongest evidence in this review (of 45 previous meta-analyses covering a total of nearly 10 million people) links this exposure to cardiometabolic health problems, mental disorders and overall mortality.