A new study by the South Australian Health and Medical Research Institute (SAHMRI) and the University of Adelaide has revealed a concerning link between a diet high in ultra-processed foods (UPF) and an increased risk of death from chronic respiratory diseases.
The research, led by Ph.D. candidate Tefera Mekonnen and published in the European Journal of Nutrition, sheds new light on the potential dangers of consuming heavily processed foods.
The study analyzed data from over 96,000 individuals in the United States, spanning from 1999 to 2018, to understand the impact of ultra-processed food consumption on chronic respiratory diseases, including COPD (chronic obstructive pulmonary disease), lung cancer, chronic bronchitis, emphysema, and asthma.
The findings are alarming: diets comprising more than 40% UPF are associated with a 26% higher risk of dying from COPD and a 10% higher risk of death from chronic respiratory diseases overall.
Individuals who consumed the highest amounts of UPF were generally younger, with higher body mass indexes (BMIs), and had an increased prevalence of diabetes, emphysema, and high blood pressure.
These participants also exhibited lower overall dietary quality.
Common examples of ultra-processed foods highlighted in the study include chips, chocolate, candy, biscuits, processed meats, fried chicken, soft drinks, and ice cream.
Mekonnen points out that these foods are often loaded with preservatives and additives that can enter the bloodstream, potentially leading to oxidative stress and chronic inflammation. This can exacerbate respiratory conditions and increase the risk of related diseases.
Given the widespread consumption of ultra-processed foods in Western diets, the implications of this research extend beyond the United States, with researchers suggesting similar outcomes would likely be observed in other countries, including Australia.
The study is among the most comprehensive of its kind to date, examining the relationship between ultra-processed foods and respiratory health.
The researchers advocate for a reduction in the intake of ultra-processed foods as a measure to potentially improve respiratory health and decrease the mortality risk from chronic respiratory diseases.
However, they also call for further studies to delve deeper into the specific mechanisms by which dietary factors influence respiratory health, underscoring the need for ongoing investigation in this critical area of public health.
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The research findings can be found in the Journal of Nutrition.
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