New research published in the BMJ journal today highlights the significant impact of overall dietary quality on mortality risk, overshadowing the influence of ultra-processed foods. The study suggests that while certain ultra-processed foods are linked to a higher risk of death, it’s the broader dietary patterns that play a more substantial role in long-term health.
The study, spanning 30 years and involving over 74,000 female nurses and 39,000 male health professionals, tracked participants’ health and lifestyle habits. Regular updates on dietary intake were collected through detailed food questionnaires, allowing researchers to assess the quality of participants’ diets over time.
Results showed that individuals consuming an average of seven servings of ultra-processed foods per day had a 4% higher risk of death compared to those consuming only three servings daily. Moreover, those with the highest consumption faced an 8% increased risk of neurodegenerative deaths.
Specific types of ultra-processed foods, such as meat/poultry/seafood-based ready-to-eat products and sugary beverages, were particularly associated with adverse health outcomes. For instance, dairy-based desserts showed the strongest link to death from neurodegenerative causes.
The study also sheds light on the potential mechanisms underlying these associations, suggesting that ultra-processed foods may contribute to neuroinflammation, cognitive decline, and neurodegeneration.
In conclusion, while limiting overall consumption of ultra-processed foods may not significantly impact mortality risk, focusing on reducing specific subgroups, like processed meats, could yield tangible health benefits in the long run. This research underscores the importance of adopting a balanced, high-quality diet for optimal health and longevity.
