Research suggests that some ultra-processed foods (UPFs), other than commercial breads and cereals, increase the risk of developing multiple diseases such as cancer and diabetes.
New study links ultra-processed breads and cereals, prepared meals, plant-based alternatives, sweets, desserts, and savory snacks to increased risk of contracting a combination of diseases. No gender was found.
But experts have found that when people consume large amounts of UPF from artificial sweeteners, sugary drinks, or animal sources such as processed meats, they are at increased risk of poor health outcomes.
Researchers who took part in the study included several from the World Health Organization’s cancer agency, the International Agency for Research on Cancer.
UPF are foods that contain ingredients that people typically don’t add when making homemade dishes.
These additives may include chemicals, colorants, sweeteners, and preservatives to extend shelf life.
Commonly eaten UPFs include mass-produced bread, ready-to-eat meals, breakfast cereals, reconstituted meat products such as ham, sweets, commercial biscuits, breads, and cakes.
Not all processed foods are bad. Some foods require processing to make them safe, such as milk, which must be pasteurized to remove bacteria.
The aim of the latest study was to investigate the association between UPF and the risk of having at least two chronic conditions from a list of cancer, cardiovascular disease and type 2 diabetes.
Experts included a review of the Nova food classification system, which includes more than 11,000 foods.
The study involved 266,666 people from seven European countries, 60% of whom were women.
Study subjects had their dietary intake assessed over a 12-month period through a food frequency questionnaire, which showed that the average UPF intake for men and women was 413g and 326g per day, respectively.
This compares to 34% of men’s daily calories coming from UPF and 32% for women.
After a typical follow-up of 11.2 years, a total of 4,461 people developed both cancer and cardiovascular disease or diabetes.
The analysis showed that people who consumed more UPF had a 9% increased risk of developing the two diseases.
However, when the researchers looked at subgroups of UPF, they said the link between animal-based UPF and beverages with artificial sweeteners and sugar was most significant.
“Other subgroups such as ultra-processed breads and cereals and plant-based alternatives were not associated with risk,” the researchers said.
The researchers said the study “shows evidence of differential relationships between subgroups of ultra-processed foods,” including “artificial sweeteners and sugar-sweetened beverages, animal-based products and sauces, spreads and “Condiments were not associated with other subgroups, but they were.” The risk is increasing, suggesting the need for more nuanced subgroup analyzes for ultra-processed foods. ”
Statistical analysis even showed that people who eat bread and cereals may have a lower risk, and researchers suggest that this may be due to their fiber content.
Lead researcher Reynalda Córdoba said that for every 260g increase in UPF intake, the risk of developing two diseases (comorbidities) increased by 9%.
“For each average amount of UPF per day, the risk increases by 9%,” she said.
IARC co-author and study director Heinz Freisling said the study “underlines that there is no need to completely avoid ultra-processed foods.” Rather, its consumption should be limited, and preference should be given to fresh or minimally processed foods. ”
Dr Helen Croker, assistant director of research and policy at the World Cancer Research Fund, which funded the study, said: , was associated with an increased risk of developing cancer along with other illnesses such as stroke and diabetes.
Dr. Ian Johnson, a nutrition researcher and emeritus research fellow at the Quadrum Institute, a food and health research center, said researchers found that “the definition of UPF covers a very broad and diverse range of foods.” He said he was aware of it.
“Therefore, they subdivided the UPF classification and investigated how different food types influence the risk of developing multiple diseases,” he said.
“We found that the ultra-processed foods most strongly associated with risk were artificially sweetened and sugar-sweetened beverages, animal products, and sauces and seasonings.
“However, a very wide range of other products, such as ready-to-eat meals, savory snacks, sweets and desserts, have not been shown to be associated with increased risk.
“While these observations suggest that some UPFs are involved in the development of multiple chronic diseases, the general assumption that all UPF foods are associated with adverse health effects It also shows that you are probably wrong.
“Additionally, ultra-processed cereal products may have health benefits, perhaps because they provide a convenient and tasty source of dietary fiber.”
Kevin McConway, emeritus professor of applied statistics at the Open University, said the absolute level of risk of disease was not significantly higher for people who reported consuming more UPF.
“About 17 of a group of 1,000 people similar to the study participants developed at least three related diseases (cancer, type 2 diabetes, and cardiovascular disease) during an average follow-up of 11 years,” he said. He will be diagnosed with two…”
“That 17/1,000 number goes up to 18/1,000 (as UPF intake increases). So we’re not talking about a huge increase in risk.”
