A team of researchers from the Université Sorbonne Paris Nord and Université Paris Cité in France has called for public awareness of the negative health impacts of ultra-processed foods. In their paper titled “Ultra-processed foods and cardiometabolic health: public health policies to reduce consumption cannot wait,” published in BMJ, the authors highlight the urgent need to address the adverse health risks associated with these food products.
Numerous studies have linked the consumption of ultra-processed foods to various health issues, including altered lipoprotein profiles, obesity, type 2 diabetes, and cardiovascular diseases. However, efforts to reduce or eliminate these food formulations have not received enough support.
The researchers note that while many studies have examined the relationship between diet and health, these usually focus on nutrients such as fat, cholesterol, calories, sugar, and salt. This approach fails to consider the intensity of food processing, thereby omitting a significant health risk from data collection.
As an example, the researchers explain that a study may treat all vegetable soups the same, whether they are homemade or industrially produced with food additives and flavors not typically found in domestic kitchens. This lack of differentiation between healthy and processed options complicates the identification of nutritionally beneficial choices.
Over 70 long-term prospective epidemiological studies consistently link the consumption of ultra-processed foods to weight gain and an increased risk of cardiometabolic conditions. The addictive properties of these foods have also been suggested, leading to calls for warning labels similar to those on tobacco products to inform consumers about their potential dangers.
To combat these issues, the authors recommend a combination of government policies and regulations to promote the production and availability of minimally processed foods. They also propose limitations on the marketing of ultra-processed foods and increased consumer education about their adverse effects. Independent research, free from industry influence, is crucial for identifying specific processes and substances that contribute to the negative health impacts of these foods.
Certain toxins such as furans, heterocyclic amines, polycyclic aromatic hydrocarbons, and advanced glycation end products are known to be present in ultra-processed foods. Additionally, these products may leach contaminants such as phthalates, bisphenols, mineral oils, and microplastics from packaging, which can have carcinogenic properties and increase the risk of cardiovascular disease, obesity, insulin resistance, and type 2 diabetes.
The large number of additives present in ultra-processed foods may also have detrimental effects. Studies have demonstrated inflammation, DNA damage, and disruption of the gut microbiome in animal models and humans exposed to some of the roughly 330 additives currently approved for use in Europe.
In conclusion, the researchers emphasize the need to inform the public about the adverse effects of ultra-processed foods. They call on governments to take immediate action by implementing public health outreach programs to help citizens identify these foods and limit their consumption. The authors stress that everyone’s health is at stake and urgent measures are required to address this issue effectively.
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1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
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