People who consume more ultra-processed foods have a slightly higher mortality rate compared to those who do not eat them. A new study, published in the journal BMJ, adds to the growing evidence that links this type of food to serious health problems. Ready-to-eat products based on meat, poultry and seafood, as well as sweetened beverages, dairy desserts and sugary breakfasts, were those that showed the “strongest and most consistent” associations, according to the report.
The findings indicate that not all ultra-processed foods should be universally restricted, but they do underscore the importance of “reducing intake of certain types of ultra-processed foods to promote long-term health.”
Ultra-processed foods include packaged baked goods and snacks, soft drinks, sugary cereals, and ready-to-eat or heat products. They often contain colorings, emulsifiers, flavorings and other additives and are often high in energy, added sugar, saturated fat and salt, but lack nutrients such as fiber, vitamins and minerals.
The study analyzed 30 years of data from more than 100,000 people in the United States who had no history of cancer, cardiovascular disease or diabetes. High consumption of ultra-processed foods was associated with a slight increase in the risk of premature mortality, especially among those who consumed seven or more servings a day. Additionally, those with a high intake of these foods were found to be 8% more likely to die from neurodegenerative diseases such as multiple sclerosis, dementia and Parkinson’s disease, although no increased risk was observed. death from cancer or cardiovascular diseases.
In Spain, 20.3% of the foods consumed are ultra-processed, which places it as the second Mediterranean country with the highest intake of these products, only behind Malta, which registers 27.6%. This implies that about a quarter of the foods consumed in the country are composed of high levels of sugar, salt, fats, additives and artificial preservatives.
