A recent study published in The Lancet Regional Health – Europe has highlighted the significant risks ultra-processed foods pose to public health. The research, based on a large European cohort, examines the association between food processing levels and mortality, focusing on the impacts of ultra-processed foods on overall health and specific causes such as circulatory diseases.
Background
The study analyzes data from over 428,000 participants across nine European countries, making it one of the largest investigations into ultra-processed foods and their effects on mortality. In modern societies, dietary habits have shifted dramatically, with ultra-processed foods now making up a substantial portion of daily caloric intake. In high-income countries, these foods account for 25% to 60% of total calories consumed.
There is a growing body of research linking ultra-processed foods to adverse health outcomes, including increased risks of cancer, cardiovascular disease, type 2 diabetes, and premature death. Despite extensive studies on the common causes of mortality, the effects of ultra-processed foods on other conditions, such as digestive or neurodegenerative diseases, remain understudied. Furthermore, few studies have explored whether replacing ultra-processed foods with minimally processed or unprocessed foods can lower mortality risks.
About the Study
The study used data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which followed 428,728 participants for an average of 15.9 years. Detailed information was gathered on dietary intake, health outcomes, and mortality, and participants with pre-existing conditions like cancer, cardiovascular disease, or diabetes were excluded to minimize reverse causality.
Dietary intake was assessed using validated food-frequency questionnaires tailored to each country. The foods were categorized according to the Nova classification system, which divides foods into four groups: minimally processed or unprocessed foods, processed culinary ingredients, processed foods, and ultra-processed foods. The analysis adjusted for variables such as age, sex, education, physical activity, smoking habits, alcohol consumption, and adherence to a Mediterranean diet.
The primary outcomes analyzed were all-cause mortality and mortality from specific causes, including circulatory diseases, cancer, digestive diseases, Alzheimer’s disease, and Parkinson’s disease.
Results
The study found a strong association between higher consumption of ultra-processed foods and increased risks of all-cause mortality as well as specific-cause mortality. Notably, consumption of ultra-processed foods was linked to a higher risk of mortality from circulatory diseases (including ischemic heart disease and cerebrovascular conditions), digestive diseases, and Parkinson’s disease.
For each standard deviation increase in the proportion of ultra-processed foods consumed, the study found:
- A 9% increase in the risk of death from circulatory diseases (HR: 1.09, 95% CI: 1.07–1.12).
- A 12% increase in the risk of death from digestive diseases (HR: 1.12, 95% CI: 1.05–1.20).
- A 23% higher risk of death from Parkinson’s disease (HR: 1.23, 95% CI: 1.06–1.42).
Interestingly, there were no significant associations found between ultra-processed food consumption and mortality from cancer or Alzheimer’s disease.
The researchers also examined the effect of dietary substitution, showing that replacing just 10% of ultra-processed foods with minimally processed or unprocessed foods was associated with significant reductions in mortality risks.
Alcohol’s Role
Sensitivity analyses revealed that alcohol content in ultra-processed foods also influenced the mortality associations. This finding underscores the need to disentangle the effects of alcohol consumption from those of food processing on health outcomes.
Conclusion
This study provides robust evidence linking ultra-processed food consumption to increased mortality risks, especially from circulatory diseases, digestive diseases, and Parkinson’s disease. However, simple dietary changes, such as replacing just 10% of ultra-processed foods with minimally processed or unprocessed options, can lead to significant reductions in these risks.
These findings highlight the urgent need for public health initiatives promoting healthier eating habits, particularly in high-income countries where ultra-processed foods dominate daily diets. Reducing the consumption of ultra-processed foods and increasing the intake of unprocessed or minimally processed alternatives could have a profound impact on public health and longevity.
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