Ultra-processed foods have become a significant part of the American diet, comprising 60% to 70% of daily food intake. This broad category includes a wide range of packaged foods, such as snacks with added sugar, salt, and saturated fats, along with preservatives and additives for flavor and color. Processed meats also fall under this classification. However, not all ultra-processed foods are created equal. Items like whole grain cereals, bread, yogurts, and some dairy desserts also fall under this umbrella term.
A recent study published in Lancet Regional Health by JoAnn Manson, a professor of medicine at Harvard Medical School and Brigham and Women’s Hospital, shed light on the association between ultra-processed foods and cardiovascular disease. The analysis, which involved data from over 200,000 nurses and doctors over three decades, as well as a meta-analysis of 22 international studies with 1.2 million participants, revealed a significant increase in coronary heart disease, overall cardiovascular disease, and stroke in individuals who consumed the most ultra-processed foods compared to those who consumed the least.
Interestingly, the study found that certain types of ultra-processed foods were more closely linked to a higher risk of disease. Sugar-sweetened drinks and processed meats were associated with a greater risk, while breakfast cereals, yogurt, some dairy desserts, and whole grains were correlated with a lower risk.
In a conversation with STAT, Manson discussed the study’s findings and the complexities surrounding ultra-processed foods. She emphasized the importance of focusing on a whole-food, primarily plant-based diet, while acknowledging that certain types of ultra-processed foods can still be incorporated into a healthy diet without being completely eliminated.
As for the inclusion of ultra-processed foods in future dietary guidelines, Manson believes it will likely take several more years to accumulate enough evidence to make concrete recommendations. Research in this area is evolving, with a growing emphasis on biomarkers to assess the impact of these foods on health outcomes.
In addition to ultra-processed foods, Manson also highlighted the need for further research on the health effects of alcohol consumption. While progress is being made in understanding dietary patterns and their impact on health, Manson stressed the importance of reducing and minimizing the intake of ultra-processed foods, particularly those associated with increased health risks.
Overall, Manson emphasized the significance of prevention in addressing chronic health issues, cautioning against relying solely on medications like obesity drugs. The focus should remain on promoting healthy dietary patterns and lifestyle choices to combat these widespread health concerns.
In conclusion, the study’s findings underscore the importance of being mindful of the types and quantities of ultra-processed foods consumed, while also recognizing the need for ongoing research and evidence-based recommendations to guide dietary guidelines and promote overall health and well-being.
