In recent years it has been increasing hype across the potential health risks of so-called “ultra-processed” foods.
But latest evidence has been published this week found that not all “ultra-processed” foods are related to poor health. This includes the mass-produced whole grain bread you buy on the supermarket.
Although it is a newly published study and related editorial While they are unlikely to end arguments about how best to define unhealthy foods and diets, it’s crucial that these debates do not delay the implementation of policies that are likely to actually improve our diets.
What is ultra-processed food?
Ultra-processed food are industrially produced using various processing techniques. They normally contain ingredients you won’t find in your home kitchen, comparable to preservatives, emulsifiers, sweeteners and/or artificial colours.
Common examples of ultra-processed foods are packaged chips, flavored yogurts, soft drinks, sausages and mass-packaged whole grain bread.
IN many other countries, ultra-processed foods make up a big portion of what people eat. AND recent research it’s estimated that on average they constitute 42% of total energy consumption in Australia.
How do ultra-processed foods affect our health?
Previous studies linked increased consumption of ultra-processed foods to poorer health. For example, high consumption of ultra-processed foods is related to: higher risk type 2 diabetes and deaths from heart disease and stroke.
Ultra-processed foods are typically high in energy, added sugar, salt and/or unhealthy fats. These have been around for a very long time recognized as risk aspects for a number of diseases.
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It has also been suggested that structural changes occurring in ultra-processed foods are part of the production process power lead to eating greater than you should. Potential explanations are that because of the way in which they are produced, foods are consumed faster and tastier.
This too possible Some food additives can impair normal body functions, comparable to how our cells reproduce.
Is it harmful? It is dependent upon the nutrients of the food
The latest paper Data from two large cohort studies spanning 30 years within the US have just been published to assess the connection between ultra-processed food consumption and long-term health. The study attempted to separate the impact of the production process itself from the food’s nutrient profile.
The study found a slight increase in the danger of premature death with higher consumption of ultra-processed foods.
But importantly, the authors also checked out food plan quality. They found that for individuals who ate a high-quality food plan (wealthy in fruits, vegetables, whole grains, and healthy fats and low in sugary drinks, salt, and red and processed meats), there was no clear relationship between the quantity of ultra-processed foods , which they consumed and the danger of premature death.
This suggests that overall food plan quality has a stronger impact on long-term health than the consumption of ultra-processed foods.
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When researchers analyzed ultra-processed foods by subcategory, mass-produced whole-grain products, comparable to supermarket whole-grain breads and whole-grain breakfast cereals, showed no association with poorer health.
This finding suits with one other recent study test This suggests that ultra-processed whole grain foods are not the cause of poor health.
The authors concluded that while there was some support for limiting consumption of certain types of ultra-processed foods for long-term health reasons, not all ultra-processed foods needs to be subject to universal restrictions.
Should dietary guidelines discourage ultra-processed foods?
Existing national dietary guidelines have been developed and refined based on many years of dietary evidence.
Much of the newest evidence about ultra-processed foods tells us what we already knew: that products like soft drinks, alcohol and processed meats are harmful to health.
Dietary guidelines generally They already recommend eating mainly whole foods and limiting the consumption of highly processed foods high in refined grains, saturated fats, sugar and salt.
But some nutrition researchers do called on amending dietary guidelines to recommend avoiding ultra-processed foods.
Based on the available evidence, it could be difficult to justify adding the novel statement to avoid all ultra-processed foods.
Advice to avoid all ultra-processed foods would likely have an unfair impact on low-income people because many ultra-processed foods, comparable to supermarket breads, are relatively inexpensive and convenient.
Whole grain breads also provide essential nutrients comparable to fiber. In many countries, bread is known as best contribution for fiber intake. Therefore, it could be problematic to recommend avoiding whole grain bread from the supermarket simply because it’s ultra-processed.
So how can we improve our food plan?
It’s strong agreement on the necessity to implement evidence-based policies to improve population nutrition. This includes laws limiting kid’s exposure to the marketing of unhealthy foods and types, mandatory health star nutrition information on labels, and taxes on sugary drinks.
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These principles are based on well-established systems for food health classification. If latest evidence emerges concerning the mechanisms by which ultra-processed foods cause health harm, these classification systems might be updated to bear in mind such evidence. If, for instance, certain additives are found to be harmful to health, this evidence could be incorporated into existing nutrient profiling systems comparable to Star health rating food labeling scheme.
Therefore, policymakers can confidently proceed to implement food policy using the food healthiness classification tools we already have.
These include unhealthy food plan and obesity best contributors to poor health. We cannot allow the hype and academic debate about “ultra-processed” foods to delay the implementation of globally beneficial policies to improve population diets.
