Consuming ultraprocessed foods may increase the risk of developing multiple chronic conditions, such as diabetes, heart disease, and cancer, according to a new study. The research, funded by the World Cancer Research Fund International, found that a higher intake of ultraprocessed foods, particularly animal products and sweetened beverages, was associated with an increased likelihood of being diagnosed with multimorbidity.
Although the increased risk is relatively modest, it is still cause for concern. Professor Tom Sanders from King's College London, who was not involved in the study, noted that the research relied on a questionnaire completed long ago, and dietary patterns have since changed significantly. However, previous studies have also indicated a connection between certain ultraprocessed foods (UPF) and adverse health effects.
While the study cannot definitively establish a causal relationship, nutrition researcher Ian Johnson believes that given the existing scientific evidence, it is highly likely that some types of ultraprocessed foods contribute to the risk of developing chronic diseases. These foods may either directly harm the body or replace more nutritious options like fruits, vegetables, and healthy fats.
The findings are particularly alarming considering that ultraprocessed foods contribute to more than half of daily food intake in Europe and an estimated 71% of the food supply in the United States. The Food and Agriculture Organization of the United Nations defines ultraprocessed foods as those containing ingredients rarely found in traditional kitchens, often including additives to enhance taste, color, and shelf life.
The study, published in The Lancet, involved analyzing dietary information from over 266,000 individuals across seven European countries between 1992 and 2000. The participants were followed for 11 years to track the development of various chronic conditions, including cancer. The researchers used the NOVA classification system, which looks beyond nutrients and examines how foods are processed, to categorize the participants' dietary intake.
Although not all ultraprocessed foods were associated with an increased risk of multiple chronic conditions, certain groups, such as animal products and artificially sweetened beverages, showed a correlation. However, others, like ultraprocessed breads and cereals or alternative plant-based products, did not exhibit the same association.
The authors of the study emphasize that it is not necessary to completely eliminate ultraprocessed foods from the diet. Instead, they suggest limiting their consumption and prioritizing fresh or minimally processed alternatives. The study underscores the importance of making healthier food choices to reduce the potential long-term risks of consuming ultraprocessed foods.