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one Major new research It was found that consumption of more superprocessed foods (UPFS), especially those with certain additives, was associated with mortality of any cause at about 11 years of follow-up.
The researchers published in the journal eclinicalmedicine, using data collected from the UK biobank to study British adults aged 40 to 75 and tracked their diet and health for 11 years.
Participants filled out multiple online food diaries describing what they ate within 24 hours. To figure out how much UPF and which additives (MUPs) are really eating, the team matched these foods with actual supermarket products, checking 57 potential MUP markers for the ingredient labels, some of which are traditional additives.
Each food is scored based on the possibility of containing a given additive. Then, for each person, the researchers calculated that the percentage of their daily food intake came from UPFS or specific additives.
The researchers studied thousands of adults and tracked their diet and health for 11 years. (iStock)
Finally, the team will Diet Pattern With death records at national health registries to see which additives and how many of them are related to mortality during the study period.
The CDC found that most Americans get more than half of their calories from superprocessed foods.
Which additives are the most risky?
Five additive categories showed significant associations with higher all-cause mortality relative to the lowest risk intake point of study:
- Taste – Risks are rising steadily in flavored foods
- Flavor enhancer
- Coloring agent
- Sweeteners – Not Sugar – Like Sugar Sulfates, Saccharin and Sucralose
- Sugar variety – In this category, fructose, pour sugar, lactose, maltodextrin are associated with higher risks
Five key additives were identified and associated with increased mortality. (iStock)
One exception is gelling drugs, which are actually associated with a lower risk of death. This study measures the percentage of total food intake By weight.
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When people’s diet consists of more than 18% UPF, the risk of mortality begins to increase. 30% of total intake, the risk increased by 6%. The risk is 14% higher at 40% of the diet and 19% higher at 50% of the diet.
For taste, the risk is about 20% higher when it accounts for 40% of food intake instead of 10%. The risk of 3% is about 24% higher than that of 20%.
Sweeteners with 20% are at about 14% higher than the risk.
Dietary data relies on self-reported 24-hour recalls, matching the product ingredient list, which can introduce errors. (iStock)
These estimates are from models targeting age, gender, smoking, BMI, blood pressure, alcohol, exercise, income, and more.
warn
This is an observational study, so it is impossible to prove that additives can lead to early death. People who eat more UPF may differ in other healthy behaviors that can also affect outcomes, with dietary data relying on self-reported 24-hour recalls Product Ingredient Listwhich may introduce errors.
New research shows that cutting out a food type can help you lose weight almost twice as much.
These findings involve all-cause mortality rather than specific diseases, and although researchers have adjusted for many factors, it is still possible to be confused.
Experts recommend limiting UPF intake when possible, and if you can’t remove it completely, the most important thing is to reduce it. (iStock)
So, what can people do? To focus on UPF in your own life, health agencies like Mayo Clinic offer some tips.
Tara Schmidt, the main dietitian in the Mayo Clinic diet.
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“Reducing your intake of something you eat a lot every day will have more health effects than eliminating something that is consumed very little,” Schmidt advises.
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The American Heart Association recommends limiting the intake of superprocessed foods, and focusing on rich in vegetables, fruits, whole grains, beans, nuts, seeds, Healthy non-tropical oilsand leptin. ”
