“Ultra-processed” foods studies link overconsumption with heart disease and bowel cancer

By: Trademagazin editor Date: 2022. 09. 07. 03:13

Two studies published by The BMJ have found a connection between high consumption of ultra-processed foods and increased risks of cardiovascular disease, bowel cancer and death. Meanwhile, an Italian study has analyzed the combined health impact of the Nutri-Score front-of-pack labeling system and the degree of food processing according to NOVA.

The findings add evidence in support of policies that limit ultra-processed foods

The findings add further evidence in support of policies that limit ultra-processed foods and instead promote eating unprocessed or minimally-processed foods to improve public health globally. They also reinforce the opportunity to reformulate dietary guidelines worldwide by paying more attention to the degree of processing of foods along with nutrient-based recommendations.

Ultra-processed foods include packaged baked goods and snacks, fizzy drinks, sugary cereals, and ready-to-eat or heat products, often containing high levels of added sugar, fat, and/or salt but lacking in vitamins and fiber.

The findings add evidence in support of policies that limit ultra-processed foods.Previously, few studies have assessed the association between ultra-processed food intake and colorectal cancer risk, and findings are mixed due to limitations in study design and sample sizes.

In the first study, researchers examined the association between the consumption of ultra-processed foods and the risk of colorectal cancer in US adults. Their findings are based on three studies of US health professionals (46,341 men and 159,907 women) whose dietary intake was assessed every four years using food frequency questionnaires. Foods were grouped by degree of processing, and rates of colorectal cancer were measured over 24 to 28 years, considering medical and lifestyle factors.

Results show that compared with those in the lowest fifth of ultra-processed food consumption, men in the highest fifth of consumption had a 29% higher risk of developing colorectal cancer.

No association was observed between overall ultra-processed food consumption and women’s risk of colorectal cancer. However, higher consumption of meat/poultry/seafood-based ready-to-eat products and sugar-sweetened beverages among men – and ready-to-eat/heat mixed dishes among women – was associated with an increased risk of colorectal cancer.

In a separate study, researchers analyzed two food classification systems concerning mortality – the Food Standards Agency Nutrient Profiling System (FSAm-NPS), used to derive the color-coded Nutri-Score front-of-pack label, and the NOVA scale, which evaluates the degree of food processing.

Their findings are based on 22,895 Italian adults (average age 55 years; 48% men) from the Moli-sani Study, investigating genetic and environmental risk factors for heart diseases and cancer. Both the quantity and quality of food and beverages consumed were assessed, and deaths were measured over 14 years (2005 to 2019), taking into account underlying medical conditions.

Those in the highest quarter of the FSAm-NPS index (least healthy diets) compared with the lowest quarter (healthiest diets) had a 19% higher risk of death from any cause and a 32% higher risk of death from cardiovascular disease. Risks were similar when the two extreme categories of ultra-processed food intake on the NOVA scale were compared (19% and 27% higher for all-cause and cardiovascular mortality, respectively).

Elizabeth Green / foodingredientsfirst.com