A study has revealed how much eating more ultra-processed food — such as ready-made pasta sauce, mass-produced cereal, crisps and cookies — per day increases risk of different health conditions. Researchers analysed data from more than eight million adults in 41 previous studies taking place across the globe.
Eating more ultra-processed food was linked to a higher risk of high blood pressure, heart problems, cancer, digestive diseases and other health issues. For every 100g more eaten per day, the experts found that risk of digestive diseases increased by 19.5% and risk of high blood pressure rose by 14.5%. Risk was also elevated for heart problems such as stroke (5.9%), and cancer (1.2%).
Study leader Dr Xiao Liu, a cardiology expert at Sun Yat-sen University in Guangzhou, China, said: “Ultra-processed foods are characterised by high sugar, high salt, and other non-nutritive components, exhibiting low nutritional density yet high caloric content.
“These products may contribute to adverse health outcomes through multiple mechanisms, including but not limited to dysregulation of blood lipid profiles, alterations in gut microbiota composition, promotion of obesity, induction of systemic inflammation, exacerbation of oxidative stress and impairment of insulin sensitivity.”
Other examples of ultra-proceed foods included sugar-sweetened beverages, commercially produced bread, chocolate and sweets.
Dr Liu said people should be aware that ultra-processed foods are typically higher in added sugars, sodium, and unhealthy fats, and low in fiber, essential vitamins, and other protective nutrients.
He added: ”This nutritional imbalance contributes to a wide range of adverse health outcomes.
“Emerging evidence suggests a dose-response relationship between ultra-processed food consumption and negative health outcomes—meaning the more ultra-processed foods consumed, the greater the health risk.
“Therefore, reducing ultra-processed foods intake, even modestly, may offer measurable health benefits.”
The findings will be presented at the ACC Asia Together with SCS 36th Annual Scientific Meeting taking place May 9-11 in Singapore.