Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain.
Ruth Blanco-Rojo,Helena Sandoval-Insausti,Helena Sandoval-Insausti,Esther Lopez-Garcia,Auxiliadora Graciani,Jose M. Ordovas,Jose M. Ordovas,Jose M. Ordovas,José R. Banegas,Fernando Rodríguez-Artalejo,Pilar Guallar-Castillón,Pilar Guallar-Castillón +11 more
- Vol. 94, Iss: 11, pp 2178-2188
TLDR
A higher consumption of ultra-processed food was associated with higher mortality in the general population and the theoretical iso-caloric substitution ultra- Processed food by unprocessed or minimally processed foods would suppose a reduction of the mortality risk.Abstract:
Objective To assess the prospective association between ultra-processed food consumption and all-cause mortality and to examine the effect of theoretical iso-caloric non-processed foods substitution. Patients and Methods A population-based cohort of 11,898 individuals (mean age 46.9 years, and 50.5% women) were selected from the ENRICA study, a representative sample of the noninstitutionalized Spanish population. Dietary information was collected by a validated computer-based dietary history and categorized according to their degree of processing using NOVA classification. Total mortality was obtained from the National Death Index. Follow-up lasted from baseline (2008-2010) to mortality date or December 31th, 2016, whichever was first. The association between quartiles of consumption of ultra-processed food and mortality was analyzed by Cox models adjusted for the main confounders. Restricted cubic-splines were used to assess dose-response relationships when using iso-caloric substitutions. Results Average consumption of ultra-processed food was 385 g/d (24.4% of the total energy intake). After a mean follow-up of 7.7 years (93,599 person-years), 440 deaths occurred. The hazard ratio (and 95% CI) for mortality in the highest versus the lowest quartile of ultra-processed food consumption was 1.44 (95% CI, 1.01-2.07; P trend=.03) in percent of energy and 1.46 (95% CI, 1.04-2.05; P trend=.03) in grams per day per kilogram. Isocaloric substitution of ultra-processed food with unprocessed or minimally processed foods was associated with a significant nonlinear decrease in mortality. Conclusion A higher consumption of ultra-processed food was associated with higher mortality in the general population. Furthermore, the theoretical iso-caloric substitution ultra-processed food by unprocessed or minimally processed foods would suppose a reduction of the mortality risk. If confirmed, these findings support the necessity of the development of new nutritional policies and guides at the national and international level. Trial Registration clinicaltrials.gov Identifier: NCT01133093read more
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Consumption of ultra-processed foods and health status: a systematic review and meta-analysis
Giuditta Pagliai,Monica Dinu,Maria Pia Madarena,Marialaura Bonaccio,Licia Iacoviello,Francesco Sofi +5 more
TL;DR: Increased UPF consumption was associated, although in a limited number of studies, with a worse cardiometabolic risk profile and a higher risk of CVD, cerebrovascular disease, depression and all-cause mortality.
Journal ArticleDOI
Ultra-processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers.
Phillip Baker,Priscila Pereira Machado,Thiago de Santana Santos,Katherine Sievert,Kathryn Backholer,Michalis Hadjikakou,Cherie Russell,Oliver Huse,Colin Bell,Gyorgy Scrinis,Anthony Worsley,Sharon Friel,Mark Lawrence +12 more
TL;DR: Evidence is found for a substantial expansion in the types and quantities of UPFs sold worldwide, representing a transition towards a more processed global diet but with wide variations between regions and countries, as countries grow richer, higher volumes and a wider variety are sold.
Journal ArticleDOI
Ultra-Processed Foods and Health Outcomes: A Narrative Review
TL;DR: There is now a considerable body of evidence supporting the use of UPFs as a scientific concept to assess the ‘healthiness’ of foods within the context of dietary patterns and to help inform the development of dietary guidelines and nutrition policy actions.
Journal ArticleDOI
Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta-analysis of 43 observational studies
Melissa Lane,Jessica A Davis,Sally Beattie,Clara Gómez-Donoso,Clara Gómez-Donoso,Amy Loughman,Adrienne O'Neil,Felice N. Jacka,Michael Berk,Michael Berk,Richard S. Page,Richard S. Page,Wolfgang Marx,Tetyana Rocks +13 more
TL;DR: In this paper, a systematic review and meta-analysis investigated the association between consumption of ultraprocessed food and non-communicable disease risk, morbidity and mortality, and found that consumption of UPs was associated with increased risk of overweight (odds ratio: 1.36; 95% confidence interval [CI], 1.23-1.51; P < 0.001), obesity (odd ratio:1.49; 95 percent CI, 1.34-1).
Journal ArticleDOI
Consumption of ultra-processed foods and health outcomes: a systematic review of epidemiological studies
Xiaojia Chen,Zhang Zhang,Huijie Yang,Peishan Qiu,Haizhou Wang,Fan Wang,Qiu Zhao,Jun Fang,Jiayan Nie +8 more
TL;DR: A positive association between UPFs consumption and risk of several health outcomes is indicated, and large-scale prospective designed studies are needed to confirm the findings.
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Mediterranean diet pyramid: a cultural model for healthy eating
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TL;DR: A food pyramid that reflects Mediterranean dietary traditions, which historically have been associated with good health, is presented, which describes a dietary pattern that is attractive for its famous palatability as well as for its health benefits.
Journal ArticleDOI
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TL;DR: This paper assess the eff ectiveness of self-regulation, public-private partnerships, and public regulation models of interaction with unhealthy commodity industries and conclude that unhealthy commodity industry should have no role in the formation of national or international NCD policy.
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Ultra‐processed products are becoming dominant in the global food system
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