Ultra-Processed Food Increases The Risks Of Premature Death, According To French Study

Ultra-Processed Food Increases The Risks Of Premature Death, According To French Study
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A new French study issued yesterday, February 11th, is the first to conclude that ultra-processed food increases the risks of premature death. However, the authors of this research also announced that further studies are required to uncover the mechanisms that trigger in the body due to ultra-processed food and which can lead to death.

In this French study, scientists monitored the diets of tens of thousands of French people between 2009 and 2017. The researchers noticed a connection between ultra-processed food consumption and increased risks of premature death. But it’s not like “eating a packaged meal gives you a 15-percent higher chance of dying. It’s another step in our understanding of the link between ultra-processed food and health,” explained Mathilde Touvier, director of the nutritional epidemiology research team at Paris 13 University.

Last year, the same team of researchers found that eating less organic food might lead to cancer. Now, they came out with this study which revealed that ultra-processed food elevates the risks of premature death.

Ultra-Processed Food Increases The Risks Of Premature Death

In this new study, 45,000 people participated, mostly women. After seven years of follow up, 600 individuals of the group died. Then, the scientists began to draw the conclusions. After analyzing the data on the subjects’ dietary habits, the researcher observed that a 10 percent increase in ultra-processed food consumption leads to 15 percent higher risks of premature death. However, these are only the facts from a statistical point of view since the researchers did not find the mechanisms that activate in the body due to ultra-processed food and which can lead to death.

“Consumption of highly processed foods reflects social inequalities – they are consumed disproportionately more by individuals with lower incomes or education levels, or those living alone. Such foods are attractive because they tend to be cheaper, are highly palatable due to high sugar, salt, and saturated fat content, are widely available. More needs to be done to address these inequalities,” agreed Professor Nita Forouhi of Cambridge University.


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