Ultra-processed foods, which we all love to eat, can increase the risk of death

2022-09-05 0 By

Whether it’s the snack counter at home or the watercooler at work, cookies, breads, cupcakes, flat noodles…These snacks are everywhere, convenient, tasty, energizing and uplifting.Do not want to cook, bubble a bowl of instant noodles, add a ham sausage, tube full and convenient.When it is cold, drink a cup of hot milk tea, when it is hot, come to a cup of ice coke, drink the body and mind “nourishing”.But these are not good habits!The higher the intake of ultra-processed foods, the higher the risk of all-cause and cardiovascular death among people with a history of cardiovascular disease, according to a new study by Italian researchers.The researchers recruited 1,171 volunteers with a mean age of 66.8 years and followed them for a mean of 10.6 years. During this period, food frequency questionnaires were used to assess the diet of the volunteers, and foods were classified into four categories using the NOVA classification method: unprocessed or simply processed foods, processed cooking ingredients, processed foods, and ultra-processed foods.During this period, some physiological and biochemical indicators of the volunteers will be determined.The results showed that there was a dose-response relationship between ultra-processed food intake and the risk of all-cause and cardiovascular death, i.e., the higher the intake of ultra-processed food, the higher the risk of death.The risk of all-cause death and cardiovascular death was increased by 38% and 65% for those with intake of ≥11.3% of ultra-processed foods compared with those with intake of < 4.7%.This study suggests we need to cut back on ultra-processed foods.So what exactly are ultra-processed foods?For the definition of processed foods, the current commonly used classification system is NOVA Food Classification, in the NOVA Food classification system, foods are divided into: 1.Raw or simply processed (edible parts of plants and animals) : such as fruits, vegetables, meat, nuts, eggs and pasteurized milk;2. Processing cooking ingredients: such as oil, sugar, salt, soy sauce, vinegar, these materials can be used to cook food, usually not directly used alone;3. Processed foods: Fresh foods made with salt, sugar, or other cooking ingredients that do not alter the structure of the food, such as preserves, pickles, cheeses, family pies, etc.4. Ultra-processed food: food made through a variety of processing processes, and generally can not be made directly at home, usually with food additives.Common are ice cream, chocolate, candy, margarine, cookies, pastries, sugary drinks, ready-to-eat pizza, chicken nuggets, sausages, burgers, instant noodles, etc., all belong to ultra-processed foods.Existing studies have found that ultra-processed foods are significantly associated with overweight and obesity, cardiometabolic disorders (type 2 diabetes, cardiovascular disease) and increased all-cause mortality.These ultra-processed foods contain a lot of sugar, salt, fat and even trans fatty acids. These foods usually have a long shelf life, and if the fat is rancorous, eating it can be an aging killer.Such as milk tea, cream cakes, twinkies, pastries, chocolate pies, etc., these foods usually contain trans fatty acids, long-term consumption will lead to obesity, and will increase the incidence of cardiovascular disease.For example, processed meats such as ham sausage and sausage are usually high in salt and often contain nitrite, which can increase the risk of gastric mucosal cell cancer after long-term consumption.Therefore, for these ultra-processed foods as far as possible to eat less, when hungry can choose some healthy snacks, such as apples, pears and other fruits, or tomatoes, cucumbers and other vegetables, or cooked corn, sweet potatoes and other roughage, or drink some milk, yogurt, soy milk, eat some plain nuts, are a good choice.Welcome to join professor Yu Kang of Peking Union Medical College Hospital to learn nutrition and health knowledge, eat healthy eat beautiful!Yu Kang, professor and director of Clinical Nutrition Department of Peking Union Medical College Hospital, member of nutrition Standards Committee of National Health Commission and director of Chinese Nutrition Society