A large-scale research study, spanning almost two decades, has revealed a worrying association between the consumption of ultra-processed foods and an increased risk of mortality from chronic respiratory diseases.
The study, published in the European Journal of Nutrition, highlights the dangers of these “nutritionally inferior” food options that, being sources deficient in essential nutrients such as antioxidants, can exacerbate inflammation and worsen existing lung conditions.
The findings reveal that a diet rich in ultra-processed foods, where these represent more than 40% of total intake, is associated with an alarming 26% increased risk of death from chronic obstructive pulmonary disease (COPD).
The COPD is a progressive lung disorder that obstructs airflow and causes difficulty breathing. Additionally, the study found that these diets increase the overall risk of dying from chronic respiratory diseases, including lung cancer, chronic bronchitis, emphysema and asthma, by 10%.
The study, which analyzed data from more than 96,000 people in the United States between 1999 and 2018, offers an in-depth look at the harmful effects of ultra-processed foods on respiratory health. The researchers found that participants who ate the most of these foods were generally younger, had a higher body mass index (BMI), and had a higher risk of diabetes, emphysema, and high blood pressure, as well as overall dietary quality. more low.
“Participants who consumed the most ultra-processed foods were typically younger, had a higher BMI, and were at greater risk of diabetes, emphysema, and high blood pressure, as well as having lower overall dietary quality,” said lead author, Tefera Mekonnen, PhD candidate at the University of Adelaide, Australia.
Ultra-processed foods, which include chips, chocolate, ice cream, cookies, processed meat, fried chicken, soft drinks and ice cream, are characterized by their high content of preservatives, additives and added sugars. Mekonnen explains that these components “reach the bloodstream and can contribute to oxidative stress and chronic inflammation, exacerbating respiratory conditions.”
This study, one of the largest to date on the impact of ultra-processed foods on respiratory health, highlights the urgent need to reconsider our dietary choices. Limiting intake of these “nutritionally inferior” foods and opting for fresher, nutrient-dense options could have a significant impact on respiratory health and reduce the risk of mortality from chronic respiratory diseases.
Lead author Mekonnen emphasizes the importance of future research that explores the specific mechanisms by which diets affect respiratory health. This information could be crucial for the development of more effective prevention and treatment strategies for chronic respiratory diseases.
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