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Health Effects of Ultra-Processed Food

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I thught this was interesting so I wanted to share with our readers even if it doesn’t deal directly with anesthesia.

Author: Srour B et al.

BMJ 2019 May 29 Rico-Campà A et al. BMJ 2019 May 29

Higher consumption of ultra-processed food is associated with higher risks for cardiovascular disease and death.

Ultra-processed food (e.g., carbonated drinks, sausages, chicken nuggets, candy, instant soups and noodles) have low nutritional value and high energy density. Two recent studies shed light on adverse health effects of ultra-processed food consumption, which has increased markedly.

In a population-based French study, researchers examined the association between ultra-processed food consumption and cardiovascular disease (CVD) in 105,000 adults (mean age, 43; 79% women). After adjustment for multiple variables, people in the highest quartile had 25%, 22%, and 25% higher risks for overall CVD, coronary heart disease, and cerebrovascular disease, respectively, than did people in the lowest quartile during a median of 5 years. In addition, in a prospective Spanish study, researchers examined 20,000 university graduates (mean age, 38). At average follow-up of 10 years, participants in the highest quartile of ultra-processed food consumption had 62% higher risk for all-cause death (adjusted for multiple variables) than did people in the lowest quartile.

COMMENT

In these studies, consumption of ultra-processed food was associated with excess risks for CVD and death. The results are biologically plausible: Ultra-processed foods are rich in sodium, sugar, and fat; poor in fiber; and associated with high glycemic response and lower consumption of nonprocessed, nutritious food. Finally, ultra-processed foods can contain additives (e.g., sulfites) or “neoformed contaminants” (e.g., acrylamide), or they might be packaged in materials (e.g., bisphenol A) associated with adverse health effects.

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