A recent study conducted across eight countries, including the UK and the US, reveals a concerning correlation between the consumption of ultra-processed foods (UPF) and a heightened risk of premature mortality. This research underscores the growing prevalence of UPFs in global diets, which include items such as processed meats, biscuits, fizzy drinks, ice cream, and various breakfast cereals.
Ultra-processed foods are typically characterized by having more than five ingredients that are rarely found in home cooking. These ingredients often include additives, sweeteners, and chemicals designed to enhance the food's texture, flavor, or appearance. Despite their convenience and widespread availability, experts remain uncertain about the specific reasons behind the health risks associated with UPFs. Some suggest that the adverse effects may stem from high levels of fat, sugar, and salt often present in these foods, rather than the processing itself.
The study, published in the American Journal of Preventive Medicine, analyzed previous research to evaluate how UPF consumption influences mortality rates. While the findings suggest a link, the study does not definitively prove that UPFs directly cause premature deaths. This is largely due to the complex interplay between UPF intake and various factors such as an individual's overall diet, exercise habits, lifestyle choices, and socioeconomic status, all of which significantly impact health outcomes.
Researchers examined dietary surveys and mortality data from eight nations, including Australia, Brazil, Canada, Chile, Colombia, Mexico, the UK, and the US. Their findings indicate that in the UK and the US, where UPFs comprise over half of total calorie intake, approximately 14% of early deaths can be attributed to the detrimental effects of these foods. In contrast, countries like Colombia and Brazil, where UPF consumption is much lower (less than 20% of total calorie intake), estimate that these foods are linked to about 4% of premature deaths.
Lead study author Dr. Eduardo Nilson from Brazil highlighted that UPFs negatively impact health due to industrial processing and the incorporation of artificial ingredients, including colorants, emulsifiers, and sweeteners. According to the researchers' estimates, there were an alarming 124,000 premature deaths in the US in 2018 linked to ultra-processed food consumption, with nearly 18,000 deaths in the UK.
In light of these findings, the study advocates for governments to revise their dietary guidelines, encouraging citizens to reduce their intake of ultra-processed foods. However, the expert panel on nutrition in the UK has expressed skepticism regarding the strength of the evidence linking food processing to adverse health outcomes.
Prof. Kevin McConway, an emeritus professor of applied statistics at the Open University, cautions that the study relies on numerous mathematical assumptions, making the implications of the findings uncertain. He emphasizes that it remains unclear whether the consumption of UPFs in itself is detrimental to health or if the effects are more closely tied to other dietary factors.
Dr. Nerys Astbury from the University of Oxford concurs that while diets high in energy, fat, and sugar are known to increase the risk of conditions such as type 2 diabetes, obesity, and heart disease, the current research has not definitively established that UPFs are the primary culprits. Dr. Stephen Burgess from Cambridge University argues that physical fitness may play a significant role in health outcomes and suggests that while UPFs may not be the sole cause of health issues, their impact should not be dismissed.
The Food and Drink Federation, representing food manufacturers, contends that labeling a broad range of foods as ultra-processed unfairly demonizes products that can contribute to a balanced diet, such as yogurt, pasta sauces, and breads. They maintain that all additives used in food production are approved by the Food Standards Agency, ensuring their safety for consumption.
