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By Justin Jackson, Medical Xpress
Researchers from the Université Sorbonne Paris Nord and Université Paris Cité in France have compiled a comprehensive summary of the adverse health effects associated with ultra-processed food consumption and provided recommendations for addressing this issue.
In their article titled “Ultra-processed foods and cardiometabolic health: public health policies to reduce consumption cannot wait,” published in BMJ, the authors highlight the strong evidence linking ultra-processed foods to various health problems, including altered lipoprotein profiles, obesity, type 2 diabetes, and cardiovascular diseases.
While previous studies have explored the impact of diet on health, they have mainly focused on nutrients. This approach fails to consider the degree of food processing, resulting in the omission of important health risks. For instance, vegetable soups made at home and those that are commercially canned or dehydrated contain different ingredients and additives that can affect health outcomes, but these variations are often overlooked in studies.
Over 70 epidemiological studies have consistently shown a connection between ultra-processed food consumption and weight gain, as well as an increased risk of cardiometabolic conditions. Additionally, some experts argue that these foods should be labeled as addictive substances, similar to tobacco products. A warning label on vegetable soup, for example, could help consumers make informed choices about their diet.
The authors recommend a combination of government policies and regulations to promote the production and availability of minimally processed foods, restrictions on the marketing of ultra-processed foods, and consumer education about their adverse effects. Independent research, funded by the public and free from industry influence, is crucial for identifying specific processes and substances that contribute to the negative impacts of ultra-processed foods.
Ultra-processed foods often have longer shelf lives, reducing food waste. However, they may also lead to the release of contaminants, such as phthalates, bisphenols, mineral oils, and microplastics, from the packaging or cans, which can be carcinogenic and increase the risk of cardiovascular disease, obesity, insulin resistance, and type 2 diabetes.
The numerous additives present in ultra-processed foods can also have detrimental effects. Some of the 330 additives approved for use in Europe have been linked to inflammation, DNA damage, and disruption of the gut microbiome in animal and human studies.
The authors emphasize the need to inform consumers about the adverse effects of ultra-processed foods and urge governments to take immediate action to help people identify and limit their consumption. In conclusion, the authors stress the urgency of addressing this issue, stating that everyone’s health is at stake.
More information:
Mathilde Touvier et al, Ultra-processed foods and cardiometabolic health: public health policies to reduce consumption cannot wait, BMJ (2023). DOI: 10.1136/bmj-2023-075294
Journal information: British Medical Journal (BMJ)
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