High intake of ultra-processed foods raises risk of death

A dietary pattern that is high in ultra-processed food consumption appears to increase the risk of mortality in adults, results of a diverse multinational study have shown.

Overall, 9,227 deaths and 7,934 major cardiovascular events had been documented during follow-up.

A diet rich in UPFs, defined as at least 2 servings/day compared with 0 intake, significantly correlated with an increased risk of mortality (hazard ratio [HR], 1.28, 95 percent confidence interval [CI], 1.15‒1.42; p<0.001), CV mortality (HR, 1.17, 95 percent CI, 0.98‒1.41; p=0.04), and non-CV mortality (HR, 1.32, 95 percent CI, 1.17‒1.50; p<0.001).

On the other hand, no significant interaction was observed between UPF intake and risk of major cardiovascular disease (CVD).

“Globally, limiting the consumption of UPFs should be encouraged,” the authors said.

This study sought to explore the relationship between UPF intake and risks of mortality and major CVD in 138,076 participants without a history of CVD between the ages of 35 and 70 years living on five continents. Median follow-up was 10.2 years.

The authors determined the participants’ food intake using country-specific validated food-frequency questionnaires. They then classified foods and beverages based on the NOVA classification into UPFs.

Total mortality (CV and non-CV) was the primary outcome, while incident major cardiovascular events were secondary ones. The authors explored the association of UPFs with total mortality, CV mortality, non-CV mortality, and major CVD events and calculated HRs using multivariable Cox frailty models.