ATLANTA (CNN) – The rapid and easy nashes you love are chipping away at your mortality one nibble at a time, according to new research from France: We face a 14 percent higher risk of early death with every 10 percent increase in
"Ultraprocessed foods are manufactured industrially from several ingredients that usually include additives used for technological and / or cosmetic purposes," wrote the authors of the study, published Monday in the journal JAMA Internal Medicine. "Ultraprocessed foods are mostly consumed in the form of snacks, desserts, or ready-to-eat or" -heat meals ", and their consumption has largely increased over the past several decades."
This trend may lead to an increase in
In the United States, 61
To understand the relationship between ultraprocessed foods and the risk of an earlier-than-expected death, researchers have enlisted help of 44,551 French adults 45 and older for two years. Their average age was 57, and nearly 73 percent of the participants were women. All provided 24-hour dietary records every six months in addition to completing questionnaires on their health (including body-mass index and other measurements), physical activities and sociodemographics.
The researchers calculated each participant's overall dietary intake and consumption of ultraprocessed foods .
Ultraprocessed foods accounts for more than 14 percent of the total food consumed and about 29 percent of the total calories they found. Ultraprocessed food consumption was associated with younger age, lower income, lower educational level, living alone, higher BMI and lower physical activity level.
Over the study period, 602 participants died. After adjusting for factors such as smoking, researchers have calculated an associated 14 percent higher risk of early death for every 10 percent increase in the proportion of ultraprocessed foods consumed
. Further studies are needed to confirm these results, the authors say. Still, they speculate that the additives, the packaging (chemicals leech into the food during storage) and the processing itself, including high-temperature processing, may be the factors that negatively affect health
we know to date about the harmful effects of food additives on brain function and health, but the observed effects are very small, "wrote Molly Bray, chairwoman of the Department of Nutritional Sciences at The University of Texas at Austin.
Nurgul Fitzgerald, an associate professor in the Department of Nutritional Sciences at Rutgers, State University of New Jersey, offered "kudos to the authors" for a study that is "strong" in terms of design
However, "ultraprocessed" is a huge category of foods, and researchers have lost their sensitivity in their results and can not pinpoint what exactly causes the effect seen in the study, said Fitzgerald,
"Some factors may be more damaging or less harmful than others."
Why is it too complex, "she said, adding that we can not" run with "these results.
"We are living in a fast world, and people are looking for convenient solutions." We are always stretched for time, "Fitzgerald said. "People are looking for quick solutions, and a fast made meal."
When selecting food, taste is the No. 1 factor for most consumers, she said, but the price and convenience are also important, and with ultraprocessed foods, that convenience factor is "probably top of the list: grab and go, ready to eat."
Fitzgerald recommends that people look not only at the front of a package when they buy ready-made meals, but also at the back.
"Do you understand all those ingredients that go into your food?" she asked. Buy only those products "with the least number of ingredients and with ingredients you understand."
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