Additives in ultra -prosecuted foods linked to a higher risk of death in an important study

A new important study found that eating more ultra processed foods (UPF), especially those with certain additives, is linked to greater mortality due to any cause for approximately 11 years of follow -up.

Published in the Eclinical Medicine magazine, the researchers analyzed almost 187,000 adults in the United Kingdom, from 40 to 75 years, using data collected from the United Kingdom biobank, and tracked their diets and health for 11 years.

Participants completed multiple online food newspapers that describe what they ate in a 24 -hour period. To discover how much UPF and what additives (MUPS) were really eating, the team coincided with those foods reported with real supermarket products, verifying ingredient labels for 57 potential markers of MUP, only some of which are traditional additives.

Each food was scored based on the probability of containing a given additive. Then, for each person, the researchers calculated what percentage of their total daily food intake came from UPF or specific additives.

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Finally, the team compared these dietary patterns with the records of the death of national health records to see what additives and how much of them were linked to greater mortality during the study period.

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What additives were more risky?

Five additive categories showed significant links with greater mortality from all causes (in relation to the point of admission of less risk of the study):

• Flavors: the risk constantly increased when flavor foods are more than the total diet
• Flavored potentiators
• Coloring agents
• Sweeteners, not sugar, such as acesulfame, saccharin and sucralose
• Sugar varieties: In this category, fructose, inverted sugar, lactose, maltodextrin were linked to a higher risk

An exception was the gelifying agents, who were actually linked to a lower risk of mortality. The study measured the percentage of total food intake by weight.

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When people’s diet consisted of more than 18% of UPF, the risk of mortality began to increase. With 30% of total intake, the risk increased by 6%. The risk was 14% greater than 40% of the diet, and 19% greater than 50% of the diet.

For flavors, the risk was approximately 20% higher when flavor foods represented 40% of their food intake versus 10%. The colorations were associated with a risk approximately 24% greater than 20% versus 3%.

The sweeteners were linked to a risk approximately 14% greater than 20% compared to any.

These estimates come from models adjusted by age, sex, smoking, BMI, blood pressure, alcohol, exercise, income and more.

WARNINGS

This is an observational investigation, so it cannot demonstrate that additives cause an earlier death. People who eat more UPF may differ in other health behaviors that also influence the results, and dietary data depend on self -informed 24 -hour retreats coinciding with product ingredients lists, which can introduce an error.

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The results address mortality for all causes instead of specific diseases, and although researchers adjusted by many factors, residual confusion is still possible.

So what can people do about it? To monitor UPF in their own life, health institutions such as Mayic offer some advice.

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“While excessive consumption of ultra processed foods has been related to adverse health results, that does not necessarily mean that all processed foods are bad for all people in all situations,” said Tara Schmidt, M. ed., RDN, main dietitian for the May Clinical Diet, on the clinic’s website.

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“Reducing the intake of something that eats in large portions daily will have a greater impact on health than to eliminate something that rarely consumes,” Schmidt suggests.

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The American Heart Association recommends limiting ultraprocess food intake and focusing on a diet rich in “vegetables, fruits, integral grains, beans, nuts, seeds, healthy non -tropical oils and lean proteins.”