A group of diverse people dining on colorful, highly processed packaged meals in a modern kitchen setting. Brightly labeled food packaging, contrasting with natural whole food ingredients nearby. Scene showing concern and contemplation, with subtle hints of food additives and health warning symbols.
Ultra-processed foods, which include many ready-to-eat and ready-to-heat items, have seen rising consumption globally, particularly in high-income countries. Recent evidence continues to suggest a link between ultra-processed foods and various health outcomes, including a higher risk of mortality.
The current study delves into this association, drawing on data from two long-term cohort studies: the Nurses’ Health Study (NHS) and the Health Professionals Follow-up Study (HPFS). These studies involved over 110,000 participants and spanned more than three decades. The study tracked participants’ dietary habits and health outcomes with meticulous detail.
The researchers set out to examine how different categories of ultra-processed foods affected mortality. Among their findings, a higher intake of ultra-processed foods was associated with a modestly higher risk of all-cause mortality. Notably, this association was largely driven by causes other than cancer or cardiovascular diseases. “Our data suggest that while ultra-processed foods did not significantly increase cancer or cardiovascular mortality, the strongest correlations were observed in other causes of death, such as neurodegenerative diseases,” said Dr. Mingyang Song, one of the lead authors.
The researchers used a detailed categorization system for ultra-processed foods, including sugar-sweetened beverages, dairy-based desserts, packaged snacks, and meat/poultry/seafood-based ready-to-eat products. The latter group, in particular, showed the strongest correlation with higher mortality rates. “Processed meats and similar products had the most consistent associations with increased mortality,” Dr. Edward Giovannucci noted.
Interestingly, the study also explored the role of overall dietary quality in the equation. Participants with a higher dietary quality, as measured by the Alternative Healthy Eating Index (AHEI), showed reduced mortality risks, even when consuming ultra-processed foods. This suggests that a generally balanced diet could mitigate some of the negative effects of ultra-processed foods. “It’s not just about avoiding ultra-processed foods; it’s about maintaining an overall healthy diet that includes fruits, vegetables, and whole grains,” said Dr. Walter Willett, another co-author.
These findings underscore the need for public health policies that address the consumption of ultra-processed foods. Despite the convenience and widespread availability of such foods, their long-term impact on health cannot be ignored. “Reducing consumption of these products could be a key strategy in reducing preventable deaths, especially from non-cancer and non-cardiovascular causes,” added Dr. Sinara Laurini Rossato.
Moreover, the study offers insights into how ultra-processed foods interact with other lifestyle factors. For instance, participants who smoked or consumed high levels of alcohol exhibited stronger associations between ultra-processed food intake and mortality. This finding points to the complex interplay between diet and other health behaviors, suggesting that ultra-processed food consumption could amplify risks in individuals with unhealthy habits.
As the consumption of ultra-processed foods continues to rise worldwide, especially in middle-income countries, these findings highlight the urgent need for public health interventions. Reducing the intake of such foods and encouraging higher dietary quality could significantly improve global health outcomes.
Citation:
Fang Z, Rossato SL, Hang D, Khandpur N, Wang K, Lo C-H, Willett WC, Giovannucci EL, Song M. Association of ultra-processed food consumption with all-cause and cause-specific mortality: population-based cohort study. BMJ. 2024;385. doi:10.1136/bmj-2023-078476.
License:
This content is generated from the original article original article and it’s under Creative Commons Attribution Non-Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited and the use is non-commercial.
