Consumption of ultraprocessed foods linked to rising premature deaths: Study

WASHINGTON DC: A study analyzing data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico,United Kingdom and United States) shows that premature deaths attributable to consumption of ultraprocessed foods (UPFs) increase significantly according to their share in individuals’ total energy intake.

The new study, appearing in the American Journal of Preventive Medicine, published by Elsevier, reinforces the call for global action to reduce UPF consumption, supported by regulatory and fiscal policies that foster healthier environments.

UPFs are ready-to-eat-or-heat industrial formulations that are made with ingredients extracted from foods or synthesised in laboratories, with little or no whole foods in their composition. These have gradually been replacing traditional foods and meals made from fresh and minimally processed ingredients.

Lead investigator of the study, Eduardo Augusto Fernandes Nilson, DSc, Oswaldo Cruz Foundation (Fiocruz), Brazil, says UPFs affect health beyond the individual impact of high content of critical nutrients (sodium, trans fats, and sugar) because of the changes in the foods during industrial processing and the use of artificial ingredients, including colorants, artificial flavors and sweeteners, emulsifiers, and many other additives and processing aids, so assessing deaths from all-causes associated with UPF consumption allows an overall estimate of the effect of industrial food processing on health.

While previous studies focused on specific dietary risk factors instead of food patterns, the current study modeled data from nationally representative dietary surveys and mortality data from eight countries (Australia, Brazil, Canada, Chile, Colombia, Mexico, United Kingdom, and United States) to link dietary patterns, considering the extent and purpose of industrial food processing, to deaths from all causes.

High consumption of UPFs has been associated with 32 different diseases, including cardiovascular disease, obesity, diabetes, some types of cancer, and depression.

For the first time, this study has estimated the burden of UPF intake on premature deaths from all causes in different countries, showing that the attributable mortality is significant in all settings and that addressing UPF consumption should be a global public nutrition priority. (ANI)