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Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain
Preference for ultra-processed foods may heighten an individual's odds of suffering from premature deaths.
This study looked at the influence of habitual consumption of ultra-processed foods on the risk of early death. Researchers juxtaposed dietary patterns with mortality records in a Spanish cohort made up of nearly 20,000 individuals.
The team of investigators noticed that the likelihood of dying prematurely went up by 18% for each extra serving of ultra-processed food consumed. In addition, daily intake of more than 4 servings of ultra-processed foods was found to increase the chances of suffering from early death by as much as 62%. The data from this study support the notion that likeness for ultra-processed foods is significantly related to higher mortality risk.
Research Summary Information
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2019
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Anaïs Rico-Campà, Miguel A Martínez-González, Ismael Alvarez-Alvarez, Raquel de Deus Mendonça, Carmen de la Fuente-Arrillaga, Clara Gómez-Donoso, Maira Bes-Rastrollo
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Department of Preventive Medicine and Public Health, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain. Biomedical Research Centre Network on Obesity and Nutrition (CIBERobn), Spanish National Institute of Health Carlos III, Madrid, Spain. IDISNA, Navarra Institute for Health Research, Pamplona, Spain. Harvard TH Chan School of Public Health, Boston, MA, USA. Department of Nutrition, School of Nursing, Federal University of Minas Gerais, Belo Horizonte, Brazil. Department of Preventive Medicine and Public Health, University of Navarra, Irunlarrea 1, 31008 Pamplona, Spain mbes@unav.es.
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