A recent study reveals that older individuals consuming higher amounts of ultra-processed foods face nearly a 10% higher risk of death over a median follow-up of 23 years compared to those consuming less processed food. Conducted over thirty years with more than 500,000 participants in the United States, the study found significant links between ultra-processed food intake and increased mortality from heart disease and diabetes, though no correlation with cancer deaths was observed.
Erikka Loftfield, PhD, a Stadtman Investigator at the National Cancer Institute, highlighted the adverse impact of ultra-processed foods on health and longevity, while noting the need for further research to identify specific health risks. The study emphasized that highly processed meats and soft drinks were particularly associated with higher mortality risks.
Presented at NUTRITION 2024, the annual meeting of the American Society for Nutrition, the research utilized various strategies to classify food processing levels, including the NOVA classification system. The findings were consistent even after accounting for factors like smoking, obesity, body mass index, and diet quality.
Loftfield reiterated existing recommendations to limit sugar-sweetened beverages and processed meats, as outlined in the Dietary Guidelines for Americans. This study underscores the importance of dietary choices in promoting health and preventing disease, advocating for a reduction in ultra-processed food consumption.
