An international study has found that each additional 100 grams of ultra-processed food consumed daily correlates with increased risks of cardiovascular disease, cancer, and diabetes. Led by Dr. Xiao Liu of Duke-NUS Medical School in Singapore, the meta-analysis was published on the 23rd in the journal Family Medicine and Community Health and analyzed 51 prospective cohort studies published up to April.
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The research included a total of 8,819,894 participants from various regions: 16 studies from the Americas, 25 from Europe, 8 from Asia, and 2 from Oceania. Participants' ages ranged from 23 to 77, with follow-up periods lasting between two to 32 years. The objective of the analysis was to identify the dose-response relationship between the intake of ultra-processed foods and the occurrence of chronic diseases.
Ultra-processed foods are defined as products made via industrial processing, designed for immediate or reheated consumption. They are generally high in calories, sugar, and sodium, while offering low amounts of dietary fiber, protein, vitamins, and minerals.
Findings indicated that those consuming the most ultra-processed foods faced a 24% higher risk of cardiovascular disease compared to those consuming the least. Additionally, cancer risk was elevated by 12%, the risk of being overweight or obese by 23%, and the risk of metabolic syndrome and diabetes by 24%. The probability of experiencing depression and anxiety rose by 27%, while digestive diseases showed a 31% increase. Hypertension risk was 11% higher, and the overall mortality risk increased by 18%, based on data from nine studies involving about 400,000 individuals.
The study confirmed a dose-response relationship; every additional 100 grams of ultra-processed food led to a 14% increase in cardiovascular disease risk, a 4% increase in cancer risk, a 3% increase in mortality risk, and a 2% rise in the risk of metabolic syndrome and diabetes. It's important to note that these statistics represent generalized trends across multiple studies rather than specific individual risk assessments.
The researchers noted that the combined impact of food additives and structural alterations in food during processing could contribute to these health risks, invoking phenomena like the cocktail effect from multiple additives. They identified compounds like acrylamide and acrolein, which form during high-temperature processing, as linking factors to greater cardiovascular disease risk.
The study acknowledged certain limitations, such as relying on subjective dietary assessment methods—including food frequency questionnaires and 24-hour dietary recalls—and excluding individuals under 18. They also pointed out that ultra-processed food consumption is often intertwined with other lifestyle factors, complicating the isolation of its specific health effects.
"Chronic diseases associated with ultra-processed food consumption often appear as multiple conditions at the same time," Dr. Liu stated. He emphasized the importance of reducing ultra-processed food intake and replacing it with minimally processed foods to prevent and manage chronic diseases.