Study finds that consuming ultra-processed food increases susceptibility to 32 diseases

In a recent study, regular consumption of ultra-processed foods has been linked to an increased risk of 32 diseases, including cancer, heart conditions, mental health disorders, and early death. These foods undergo multiple industrial processes and are high in added sugar, fat, and salt but low in essential nutrients like vitamins and fiber.

An international team of researchers from Australia, the US, France, and Ireland found that higher intake of ultra-processed foods was associated with a 50 per cent increased risk of cardiovascular disease-related death, a 48-53 per cent higher risk of anxiety and common mental disorders, and a 12 per cent greater risk of type 2 diabetes. The findings, published in The BMJ, were based on an umbrella review of almost 10 million participants.

The study also revealed that consuming ultra-processed foods was linked to a 21 per cent greater risk of death from any cause, a 40-66 per cent increased risk of heart disease-related death, obesity, type 2 diabetes, and sleep problems, as well as a 22 per cent increased risk of depression. Melissa M Lane from Deakin University, Australia, emphasized the need for public health actions to minimize ultra-processed food consumption for improved population health.

Researchers highlighted the urgent need for public policies and actions to address the impact of ultra-processed foods on health. Suggestions include implementing front-of-pack labels, restricting advertising, prohibiting sales in certain areas, and promoting unprocessed or minimally processed foods as healthier and more accessible options. It is crucial to prioritize the consumption of fresh, whole foods over ultra-processed products for better overall health and longevity.