The research offers more reasons to limit our intake of highly processed foods and instead eat more unprocessed or minimally processed foods to reduce the risk of death, disease and ill health. The findings were published in the BMJ. There is already accumulating evidence to suggest that high consumption of highly processed foods is associated with a higher risk of several chronic diseases. However, few studies have evaluated the association between highly processed foods and bowel cancer risk, and previous findings have been mixed due to limitations in study design and sample size. Highly processed foods include packaged baked goods and snacks, carbonated drinks, sugary cereals and ready-to-eat or reheat products, which often contain high levels of added sugar, fat and/or salt, but lack vitamins and fibre. The first study shows that high consumption of ultra-processed foods in men and certain subgroups of ultra-processed foods in men and women is associated with an increased risk of colon cancer. The second study found an association with an increased risk of cardiovascular disease and death. The findings reinforce the importance of reformulating dietary guidelines worldwide, paying more attention to the degree of food processing along with nutrient-based recommendations. In the first study, researchers looked at the relationship between consumption of highly processed foods and the risk of colon cancer in US adults. Their findings were based on 46,341 men and 159,907 women from three large studies of US health professionals whose dietary intake was assessed every four years using detailed food frequency questionnaires. Foods were grouped by degree of processing, and colon cancer rates were measured over a three-decade period, taking medical and lifestyle factors into account. The results show that compared to those in the lowest fifth of ultra-processed food consumption, men in the highest fifth of consumption had a 29% higher risk of developing colon cancer. The relationship remained significant even after further adjustment for body mass index or diet quality. No association was observed between total consumption of highly processed foods and risk of colon cancer in women. However, higher consumption of meat, poultry or ready-to-eat seafood-based products and sugary drinks among men – and ready-to-eat or mixed dishes among women – was associated with an increased risk of colon cancer. The second study was based on 22,895 Italian adults. Both the quantity and quality of food and drink consumed were assessed and deaths were measured over a 14-year period, taking into account underlying medical conditions. The results showed that those with the least healthy diet compared to those with the healthiest diet had a 19% higher risk of dying from any cause and a 32% higher risk of dying from heart disease. Risks were similar when comparing the two highest and lowest categories of ultra-processed food intake (19% and 27% higher for all-cause and cardiovascular mortality, respectively). A significant proportion of the excess mortality risk associated with poor nutrition was explained by the higher degree of food processing. Highly processed food intake remained associated with mortality even after accounting for the poor nutritional quality of the diet. Both studies are observational, so they cannot determine cause. Limitations include the possibility that some of the risk may be due to other confounding factors. However, both studies used reliable indicators of dietary quality and took into account known risk factors. The findings support other research linking highly processed foods to poor health.
title: “New Research Gives More Reasons To Eat Less Processed Foods Food Klmat” ShowToc: true date: “2022-10-31” author: “Catherine Doty”
The research offers more reasons to limit our intake of highly processed foods and instead eat more unprocessed or minimally processed foods to reduce the risk of death, disease and ill health. The findings were published in the BMJ. There is already accumulating evidence to suggest that high consumption of highly processed foods is associated with a higher risk of several chronic diseases. However, few studies have evaluated the association between highly processed foods and bowel cancer risk, and previous findings have been mixed due to limitations in study design and sample size. Highly processed foods include packaged baked goods and snacks, carbonated drinks, sugary cereals and ready-to-eat or reheat products, which often contain high levels of added sugar, fat and/or salt, but lack vitamins and fibre. The first study shows that high consumption of ultra-processed foods in men and certain subgroups of ultra-processed foods in men and women is associated with an increased risk of colon cancer. The second study found an association with an increased risk of cardiovascular disease and death. The findings reinforce the importance of reformulating dietary guidelines worldwide, paying more attention to the degree of food processing along with nutrient-based recommendations. In the first study, researchers looked at the relationship between consumption of highly processed foods and the risk of colon cancer in US adults. Their findings were based on 46,341 men and 159,907 women from three large studies of US health professionals whose dietary intake was assessed every four years using detailed food frequency questionnaires. Foods were grouped by degree of processing, and colon cancer rates were measured over a three-decade period, taking medical and lifestyle factors into account. The results show that compared to those in the lowest fifth of ultra-processed food consumption, men in the highest fifth of consumption had a 29% higher risk of developing colon cancer. The relationship remained significant even after further adjustment for body mass index or diet quality. No association was observed between total consumption of highly processed foods and risk of colon cancer in women. However, higher consumption of meat, poultry or ready-to-eat seafood-based products and sugary drinks among men – and ready-to-eat or mixed dishes among women – was associated with an increased risk of colon cancer. The second study was based on 22,895 Italian adults. Both the quantity and quality of food and drink consumed were assessed and deaths were measured over a 14-year period, taking into account underlying medical conditions. The results showed that those with the least healthy diet compared to those with the healthiest diet had a 19% higher risk of dying from any cause and a 32% higher risk of dying from heart disease. Risks were similar when comparing the two highest and lowest categories of ultra-processed food intake (19% and 27% higher for all-cause and cardiovascular mortality, respectively). A significant proportion of the excess mortality risk associated with poor nutrition was explained by the higher degree of food processing. Highly processed food intake remained associated with mortality even after accounting for the poor nutritional quality of the diet. Both studies are observational, so they cannot determine cause. Limitations include the possibility that some of the risk may be due to other confounding factors. However, both studies used reliable indicators of dietary quality and took into account known risk factors. The findings support other research linking highly processed foods to poor health.
title: “New Research Gives More Reasons To Eat Less Processed Foods Food Klmat” ShowToc: true date: “2022-11-23” author: “Christopher Moore”
The research offers more reasons to limit our intake of highly processed foods and instead eat more unprocessed or minimally processed foods to reduce the risk of death, disease and ill health. The findings were published in the BMJ. There is already accumulating evidence to suggest that high consumption of highly processed foods is associated with a higher risk of several chronic diseases. However, few studies have evaluated the association between highly processed foods and bowel cancer risk, and previous findings have been mixed due to limitations in study design and sample size. Highly processed foods include packaged baked goods and snacks, carbonated drinks, sugary cereals and ready-to-eat or reheat products, which often contain high levels of added sugar, fat and/or salt, but lack vitamins and fibre. The first study shows that high consumption of ultra-processed foods in men and certain subgroups of ultra-processed foods in men and women is associated with an increased risk of colon cancer. The second study found an association with an increased risk of cardiovascular disease and death. The findings reinforce the importance of reformulating dietary guidelines worldwide, paying more attention to the degree of food processing along with nutrient-based recommendations. In the first study, researchers looked at the relationship between consumption of highly processed foods and the risk of colon cancer in US adults. Their findings were based on 46,341 men and 159,907 women from three large studies of US health professionals whose dietary intake was assessed every four years using detailed food frequency questionnaires. Foods were grouped by degree of processing, and colon cancer rates were measured over a three-decade period, taking medical and lifestyle factors into account. The results show that compared to those in the lowest fifth of ultra-processed food consumption, men in the highest fifth of consumption had a 29% higher risk of developing colon cancer. The relationship remained significant even after further adjustment for body mass index or diet quality. No association was observed between total consumption of highly processed foods and risk of colon cancer in women. However, higher consumption of meat, poultry or ready-to-eat seafood-based products and sugary drinks among men – and ready-to-eat or mixed dishes among women – was associated with an increased risk of colon cancer. The second study was based on 22,895 Italian adults. Both the quantity and quality of food and drink consumed were assessed and deaths were measured over a 14-year period, taking into account underlying medical conditions. The results showed that those with the least healthy diet compared to those with the healthiest diet had a 19% higher risk of dying from any cause and a 32% higher risk of dying from heart disease. Risks were similar when comparing the two highest and lowest categories of ultra-processed food intake (19% and 27% higher for all-cause and cardiovascular mortality, respectively). A significant proportion of the excess mortality risk associated with poor nutrition was explained by the higher degree of food processing. Highly processed food intake remained associated with mortality even after accounting for the poor nutritional quality of the diet. Both studies are observational, so they cannot determine cause. Limitations include the possibility that some of the risk may be due to other confounding factors. However, both studies used reliable indicators of dietary quality and took into account known risk factors. The findings support other research linking highly processed foods to poor health.
title: “New Research Gives More Reasons To Eat Less Processed Foods Food Klmat” ShowToc: true date: “2022-10-31” author: “Alvin Stolz”
The research offers more reasons to limit our intake of highly processed foods and instead eat more unprocessed or minimally processed foods to reduce the risk of death, disease and ill health. The findings were published in the BMJ. There is already accumulating evidence to suggest that high consumption of highly processed foods is associated with a higher risk of several chronic diseases. However, few studies have evaluated the association between highly processed foods and bowel cancer risk, and previous findings have been mixed due to limitations in study design and sample size. Highly processed foods include packaged baked goods and snacks, carbonated drinks, sugary cereals and ready-to-eat or reheat products, which often contain high levels of added sugar, fat and/or salt, but lack vitamins and fibre. The first study shows that high consumption of ultra-processed foods in men and certain subgroups of ultra-processed foods in men and women is associated with an increased risk of colon cancer. The second study found an association with an increased risk of cardiovascular disease and death. The findings reinforce the importance of reformulating dietary guidelines worldwide, paying more attention to the degree of food processing along with nutrient-based recommendations. In the first study, researchers looked at the relationship between consumption of highly processed foods and the risk of colon cancer in US adults. Their findings were based on 46,341 men and 159,907 women from three large studies of US health professionals whose dietary intake was assessed every four years using detailed food frequency questionnaires. Foods were grouped by degree of processing, and colon cancer rates were measured over a three-decade period, taking medical and lifestyle factors into account. The results show that compared to those in the lowest fifth of ultra-processed food consumption, men in the highest fifth of consumption had a 29% higher risk of developing colon cancer. The relationship remained significant even after further adjustment for body mass index or diet quality. No association was observed between total consumption of highly processed foods and risk of colon cancer in women. However, higher consumption of meat, poultry or ready-to-eat seafood-based products and sugary drinks among men – and ready-to-eat or mixed dishes among women – was associated with an increased risk of colon cancer. The second study was based on 22,895 Italian adults. Both the quantity and quality of food and drink consumed were assessed and deaths were measured over a 14-year period, taking into account underlying medical conditions. The results showed that those with the least healthy diet compared to those with the healthiest diet had a 19% higher risk of dying from any cause and a 32% higher risk of dying from heart disease. Risks were similar when comparing the two highest and lowest categories of ultra-processed food intake (19% and 27% higher for all-cause and cardiovascular mortality, respectively). A significant proportion of the excess mortality risk associated with poor nutrition was explained by the higher degree of food processing. Highly processed food intake remained associated with mortality even after accounting for the poor nutritional quality of the diet. Both studies are observational, so they cannot determine cause. Limitations include the possibility that some of the risk may be due to other confounding factors. However, both studies used reliable indicators of dietary quality and took into account known risk factors. The findings support other research linking highly processed foods to poor health.
