A 30-year study found that eating ultra-processed foods is associated with a higher risk of early death.
The study, published Wednesday in the BMJ magazineexamined the eating habits of 115,000 people and found that a higher intake of ultra-processed foods was associated with a slightly higher mortality risk.
The results varied based on the foods people consumed, but “ready-to-eat” meat, poultry and seafood products showed strong associations with mortality.
“Ultra-processed foods, which are typically of low nutritional quality and high energy density, have dominated the food supply of high-income countries, and their consumption is increasing sharply in middle-income countries,” the study states.
According to National Health and Nutrition Examination Surveyultra-processed foods account for 57% of the daily energy intake of adults and 67% of youth in the United States.
Ultra-processed foods contain added sugars, sodium, saturated fats, trans fats, refined carbohydrates and add very little fiber. They may also contain harmful substances, such as additives and contaminants, that are added during food processing, according to the study.
The study found that ultra-processed foods were associated with increased risk of mortality, cardiovascular disease, metabolic syndrome, depression and postmenopausal breast cancer.
According to the Food and Agriculture Organization of the United Nations, ultra-processed foods are “never or rarely used in kitchens” and contain additives, such as salt, fat and sugar, which make the food more appealing.
The study followed people from 1986 to 2018 who had no underlying risks and interviewed them every two years. It found that people who ate the most ultra-processed foods had a 4% higher risk of death.
Meats “consistently” showed strong associations with mortality outcomes, while soft drinks, ice cream and processed breakfast foods also had high associations with mortality.
Processed foods, such as cereals or whole-grain products, were less likely to carry such high risks because they contain fiber, vitamins and minerals, said study lead author Dr. he told CNN.
Song said more needs to be examined, such as the effects that food additives, emulsifiers or flavors have on health, before making recommendations to the government on food regulation.
“If people maintain a generally healthy diet, I don’t think they need to be afraid or scared,” he told the outlet. “Overall dietary pattern is still the predominant factor determining health outcomes.”
Song recommended that individuals choose foods with low levels of additives and remain mindful of the nutritional content of the ultra-processed foods individuals choose to eat.
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