Ultra-processed food consumption increases all-cause mortality

[sl8]

https://www.2minutemedicine.com/ultra-processed-food-consumption-increases-all-cause-mortality/

Ultra-processed food consumption increases all-cause mortality

by Simon Pan and Alex Chan May 17, 2024 in Cardiology, Chronic Disease, Gastroenterology, Public Health
Reading Time: 2 mins read

1. Consumption of ultra-processed foods was associated with modestly higher all cause mortality, with meat/poultry/seafood based ready-to-eat products showing the strongest associations.

2. No association between consumption of ultra-high processed foods and mortality from cancer, cardiovascular disease and respiratory diseases was found.

Evidence Rating Level: 2 (Good)

Ultra-high processed foods are products made from substances extracted from whole foods. These products often have very low nutritional value and may even contain harmful substances in the form of additives and contaminants. In recent years, several prospective studies have indicated that the consumption of ultra-processed foods is associated with adverse health outcomes, but few such studies have investigated the association with all-cause mortality and also involved a follow-up time greater than 20 years. Researchers in this population-based cohort study therefore sought to evaluate the association between the consumption of total ultra-processed food and subgroups of ultra-processed food and mortality from all causes. The primary outcome was all-cause mortality and secondary outcomes included deaths from cancer, cardiovascular disease, and others. 74,563 women and 39,501 men from two prospective cohorts with a baseline of 1984 and 1986 were included, with diet being assessed via questionnaire every four years and outcomes verified via review of medical records and death certificates. Individuals in the highest quartile of ultra-processed food consumption had a 4% higher risk of total deaths (multivariable-adjusted hazard ratio = 1.04, 95% CI = 1.01 to 1.07, P = 0.005). The subgroup of ultra-high processed food with the strongest association with all-cause mortality was meat/poultry/seafood-based ready-to-eat products (hazard ratio = 1.13). Interestingly, there was no association for deaths due to cardiovascular diseases, cancer or respiratory diseases. However, an 8% higher risk of neurodegenerative deaths (hazard ratio = 1.08, P = 0.1) was observed. Overall, this study demonstrated an association between consumption of ultra-processed foods and all cause mortality and supports limiting the consumption of such foods to preserve overall health.

Click to read the study in BMJ

[Skittles]

1. hear that?

"No association between consumption of ultra-high processed foods and mortality from cancer, cardiovascular disease and respiratory diseases was found."

yup

[Elessar Zappa]

5. I thought that was interesting too.

I don’t really understand when they say all that isn’t affected but mortality is still up. If cancer and heart disease isn’t caused by processed foods then what is it that’s increasing mortality?

[Ritabert]

2. I've cut ultra-processed foods out

...as much as possible. I buy fresh veggies and make as much from scratch as I can.

[marybourg]

3. As people age and it becomes more difficult for them to shop, plan, prepare

and store fresh foods, they may be more likely to eat highly processed foods in the form of frozen meals. I’m sure I would be doing so if my multiple food intolerances didn’t make that impossible and I’m forced to prepare and eat simple home cooked meals. How long I can continue to do so is an issue for tomorrow.

[cliffside]

4. I started a heart healthy diet program at my cardiologist's office just before covid...

he did not even mention the program, it was just starting up with a 'pilot program' but I saw a flyer at the checkout desk.

Best thing that ever happened to me! They already had all the space/equipment for cardiac rehab so why not start this program. Two times a week, exercise, nutritional counseling/cooking, behavioral therapy, my least favorite. My interest was to decrease meds, which I did.

Long story short, and it took some time, but during covid it was easier, no going out, having company etc. I was probably one of few who lost weight during covid, it was a slow a process and not my main goal, but I feel better.

Let's talk about cheese, it was one of the hardest things to give up. I said I would never eat tofu, but I do now. Who knew there are different kinds of tofu, silken tofu makes a good chocolate mousse, not that I make often

Now I look at food in a different light, does a tofu taco taco taste better than a meat taco? OK it is not the same, is is better for me, yes. You get used to things, I'm not sure anymore if a meat taco would be appealing anymore? You get used to things, your body adjusts over time. Now I put nutritional yeast on my pasta instead, what the hell is that? We adapt, but if I have have company or go to a friends house I'm right there eating cheese. I just do not have it on a regular basis, I'm about 80% whole food plant based and stay away from ingredients I cannot pronounce or products that have too many ingredients.

Bottom line my total cholesterol dropped by over 70%, lost 30 pounds, reduced my medications and feel much better. And if interested look at climate change, the amount of methane produced by livestock is rather alarming.

Processed food have additives that make us addicted, sugar, fat, sodium etc.