ISSUE 26 E-NEWSLETTER
Eating ‘Ultraprocessed’ Foods Linked with Early Death
Live Science – by Rachael Rettner, Senior Writer
They may be tasty, but so-called ultraprocessed foods are not what the doctor ordered. Yet, these foods – which are high in salt, sugar and other additives – are an increasingly large part of people’s diets. And now, a new study from France suggests that ultraprocessed foods may increase the risk of early death.
The research showed that increased consumption of ultraprocessed foods was associated with a higher risk of death over a 7-year period. The subjects must provide health measurements at the outset, learn the proper poses, continue to do them regularly for years and be regularly evaluated.
It’s important to note that the study found only an association and does not prove that ultraprocessed food consumption causes premature death. But the researchers hypothesized that these foods could contribute to a shorter life span in a number of ways – for example, by increasing a person’s risk of heart disease, cancer and other diseases. [7 Tips for Moving Toward a More Plant-Based Diet]
“Ultraprocessed foods consumption has largely increased during the past several decades and may drive a growing burden of noncommunicable disease deaths,” the authors wrote in their study, which was published online yesterday (Feb. 11) in the journal JAMA Internal Medicine. (“Noncommunicable” diseases are those that aren’t infectious and can’t be spread from person to person.)
Acording to the study, ultraprocessed foods are those that “contain multiple ingredients and are manufactured through a multitude of industrial processes.” Besides sugar, salt, fat and oil, these foods include additives such as flavors, colors, sweeteners and emulsifiers. (full story)