Increased risk of cardiovascular disease by 17% and overall mortality by up to 30%
Recognized as harmful bacteria in the body… The proportion of processed foods in vegan cuisine is also high
A large-scale follow-up study has revealed the results of a large-scale follow-up study that raises an alarm on the eating habits of modern people who frequently consume ultra-processed foods (UPFs) containing a large amount of food additives. It has been shown to increase the risk of colorectal cancer as well as cardiovascular disease and dementia. Ultraprocessed foods range from ingredients such as sugar, oil and butter to foods that are low in protein and fiber and that have been processed with salt and sugar.
○ As a result of follow-up for 10 years, the risk of cardiovascular disease is high
A research team led by Professor Shen Yuping of Suzhou University in China published a paper containing this content in the October issue of the international scientific journal ‘European Public Health’. The research team followed up the patterns of ultraprocessed food consumption and mortality rates by causes such as cardiovascular disease for 60,298 people over the age of 40 registered with the UK Biobank for 10 years. Ultra-processed foods were classified into four types according to the degree of processing, and the mortality rate of each food participant was examined. The analysis found that those who ate highly processed foods had up to a 17% higher risk of cardiovascular disease. Cerebrovascular disease and all-cause mortality also increased by up to 16% and 30%, respectively.
Studies have also found that the incidence of cancer has increased among young people who consume more ultra-processed foods than the elderly. It was analyzed that those born following 1990 are more likely to develop cancer before age 50 than those born before 1970. This is the result of researching cancer incidence data from 2002 to 2012 in 44 countries by referring to the cancer statistics ‘Globocan’ published by the International Agency for Research on Cancer (IARC) under the World Health Organization (WHO). A research team led by Professor Tomotaka Ugai of Birmingham and Women’s Hospital affiliated with Harvard University in the United States revealed this in a paper published in the international scientific journal Nature View Clinical Oncology on the 6th and said, “Changed eating habits since the 20th century appear to have influenced the incidence of early cancer.” explained.
○ Research on the causes of the effects of ultra-processed foods on the occurrence of diseases is also active.
Research into the cause of the adverse health effects of ultra-processed foods is also being actively conducted. Maria Laura Bonacio, a team of researchers from the Italian Center for Neurosurgery in Pocili, Italy, published a study on ‘PubMed’, a site for publishing academic papers in the medical field, in February last year. This is the result of a survey of 20,000 Italian adults.
Regarding this study, Sarah Berry, a researcher at King’s College London in England, said, “Food additives such as sweeteners and emulsifiers commonly found in ultra-processed foods cause changes in the body’s microbiome and increase the likelihood of inflammation. It is presumed that inflammation is caused by recognizing food ingredients as harmful bacteria.”
Nutritionists point out that the nutrients in ultra-processed foods are negligible. Professor Tim Spector of King’s College London, UK, explained, “The ultra-processed properties of modern foods, which normally destroy the complex structures of plant and animal cells, are nutritionally equivalent to ’empty mushrooms’.”
Vegetarian (vegan) cuisine, which has been spotlighted as a healthy food, also has a high proportion of ultra-processed foods. Sophie Madeleine, president of the British Dietetic Association, said: “The more you try to imitate the original food, the more processing it has to go through.
Concerns regarding finding solutions to the dangers of ultra-processed foods are also continuing. There is a growing demand for reducing the adverse effects on health by controlling the amount of additives contained in ultra-processed foods. “People are already too used to the convenience and processed taste of ultra-processed foods,” said Berry.
Reporter Park Jeong-yeon, Donga Science [email protected]
