Researchers have revealed a link between the consumption of ultra-processed foods and an increased risk of developing a number of chronic diseases, including cancer, diabetes, and heart disease, as well as an increased risk of premature death.
The researchers found that every additional 100 grams of these foods consumed daily was associated with a 14% increased risk of major heart attack, a 4% increased risk of cancer, and a 3% increased risk of death from any cause.
Ultra-processed foods include popular products such as potato chips, biscuits, sweets, breakfast cereals, sliced bread, and ready meals.
One hundred grams of these foods is equivalent to a relatively small amount, such as two thick slices of supermarket bread, three to four chicken nuggets, or about a third of a frozen pizza.
The researchers analyzed the results of 51 studies involving more than eight million people aged between 23 and 77 in North America, Europe, Asia and Oceania, with some studies following participants for periods of up to 32 years.
The results showed that people who consumed the most ultra-processed foods were about a quarter more likely to suffer heart attacks or strokes, obesity, anxiety, or depression, compared to those who consumed less. Their risk of digestive problems also increased by 31%, while their risk of premature death was about a fifth higher.
The study also found that every 10% increase in the share of ultra-processed foods in the diet was associated with a 16% increased risk of developing diabetes.
Researchers believe that several factors may explain this relationship, including the fact that many of these products contain high amounts of sugar and salt, and low fiber content, in addition to the effect of some food additives and compounds that are formed during manufacturing and cooking processes.
Among these compounds is acrylamide, which is formed when starchy foods are cooked at high temperatures, and is found in products such as potato chips and biscuits.
However, the researchers stressed that the results do not prove that ultra-processed foods directly cause disease, as some studies rely on what participants remember about the foods they ate, and other factors, such as income, education, physical activity, and alcohol consumption, may influence the results.
Professor Gunter Kuhnle, a food scientist at the University of Reading, said that measuring the amount of food people eat is difficult, noting that the definition of ultra-processed foods is not always clear, and the way some products, such as bread, are classified may vary.
The researchers concluded that reducing consumption of ultra-processed foods and replacing them with less processed alternatives could help prevent chronic diseases and ease the burden on healthcare services. The UK's National Health Service (NHS) recommends a balanced diet based on fruits, vegetables, pulses, fish, eggs, and other protein sources, with whole grains and fiber-rich carbohydrate sources chosen whenever possible.
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