Two new studies link ultra-processed foods to heart disease, bowel cancer and death

Two large studies published in the BMJ found a link between high consumption of ultra-processed foods and an increased risk of cardiovascular disease, bowel (colorectal) cancer and death

This finding provides further evidence for policies that limit ultra-processed foods and promote the consumption of unprocessed or minimally processed foods to improve global public health

They also strengthen the opportunity to reformulate dietary guidelines around the world by paying more attention to the degree of processing in foods, as well as nutrition-based recommendations

Ultra-processed foods include packaged baked goods and snacks, carbonated beverages, sugar-sweetened cereals, and ready-to-eat or heated products, often high in added sugar, fat, and/or salt, but lacking in vitamins and fiber

Previous studies have linked ultra-processed foods with a higher risk of obesity, high blood pressure, cholesterol, and certain cancers, but few studies have assessed the relationship between ultra-processed food intake and colorectal cancer risk, and due to research Design and sample size constraints have resulted in mixed results

In the first study, researchers investigated the link between the consumption of ultra-processed foods and colorectal cancer risk among U.

Their findings are based on three large studies of U.

Foods were grouped by degree of processing, and colorectal cancer incidence was measured over 24-28 years, taking into account medical and lifestyle factors

The results showed that people in the quintile consuming the most ultra-processed foods had a 29% higher risk of colorectal cancer compared with those in the quintile consuming the least ultra-processed foods, which was further adjusted for body mass index.

In women, no link was observed between overall consumption of excessively processed foods and colorectal cancer risk

In the second study, researchers analyzed two food classification systems associated with mortality—the Food Standards Agency Nutrient Analysis System (FSAm-NPS)—for color-coded front-of-package nutrient scores, as well as for evaluating food processing degree of NOVA scale

Their study looked at genetic and environmental risk factors for heart disease and cancer among 22,895 Italian adults (average age 55; 48% male)

The quantity and quality of food and beverages consumed over a 14-year period (2005 to 2019) were assessed, and deaths were measured, taking into account underlying medical conditions

The results showed that the highest quartile (the unhealthiest diet) on the FSAm-NPS index had a 19% higher risk of dying from any cause, cardiovascular death, compared with the lowest quartile (the healthiest diet).

Risks were similar when comparing the two groups of extreme ultra-processed food intake on the NOVA scale (19% and 27% higher all-cause and cardiovascular mortality, respectively)

A large part of the additional risk of death associated with poor diet is due to higher levels of food processing

Both studies were observational and therefore could not determine etiology, with limitations including that some risk may be due to other unmeasured (confounding) factors
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However, both studies used reliable indicators of dietary quality and took into account well-known risk factors, and the results support other studies linking highly processed foods to poor health
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As such, both research teams say their findings support the public health importance of limiting certain types of ultra-processed foods to improve people's health
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The findings from Italy also strengthen the opportunity to reformulate dietary guidelines around the world by focusing more on how processed foods are and nutrition-based recommendations
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In a related editorial, Brazilian researchers argue that no sensible person wants to eat food that causes disease
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Overall positive solutions, they say, include supplying fresh and minimally processed foods that are appealing and affordable
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Adhere to national initiatives to promote and support the use of minimally processed culinary ingredients and processed foods, fresh cooked food made with fresh, minimally processed foods
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When enacted, public health will be promoted
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It will also nourish families, societies, economies and the environment," they concluded
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