Health
Ultra-processed foods and CVD: Myths vs. facts
Hello. I'm Dr. Joan Manson, professor of medicine at Harvard Medical School and Brigham and Women's Hospital. I would like to talk about ultra-processed foods (UPF) and the risk of cardiovascular disease (CVD) and separate some facts from myths. I would like to talk about recent things. report in of lancet community health We will consider this topic comprehensively and in detail.
This report includes three large prospective cohort studies of female and male healthcare professionals in the United States, totaling more than 200,000 participants. It also includes a meta-analysis of 22 international cohorts including approximately 1.2 million participants. I would like to acknowledge that I am a co-author of this study.
What is UPF? Why is UPF important? Why do we care about it? And what are the gaps in knowledge? UPF typically extends shelf life and It is a packaged food that contains ingredients to improve taste and palatability. This is important because 60% to 70% or more of the U.S. diet consists of UPF. Therefore, the relationship between UPF and CVD and other health outcomes is of great importance in practice.
And previous research on this topic is very limited.
UPFs often contain additives such as preservatives, flavorings, colors, emulsifiers, and sweeteners, and tend to contain excess calories, sugar, salt, sodium, and saturated fat. . The packaging may be high in bisphenols, which are also associated with health effects.
Other studies have associated these UPFs with weight gain and dyslipidemia. We found glycation in some tissues and some changes in the microbiome. Some studies have shown that increased UPF intake and type 2 diabetes. Although some people have researched certain selected UPF foods and found that they carry an increased risk of CVD, there has been no truly comprehensive research into this issue.
This is what we did in this paper and in a meta-analysis using 22 cohorts. And we saw a very clear and distinct significant increase. coronary heart disease 23% increase; total CVD increased by 17%; stroke 9% increase when comparing the highest and lowest categories [of UPF intake]. Digging deeper into UPF types in a cohort of U.S. healthcare professionals, we found some significant differences in the relationship with CVD depending on UPF type.
When comparing the highest and lowest quintiles [of total UPF intake]several UPFs were found to be associated with a significantly increased risk of CVD. These included sugar-sweetened beverages and processed meats. However, some UPFs are associated with reduced risk of CVD. These include breakfast cereals, yogurt, some dairy desserts, and whole grains.
Overall, the association between UPF and health appears to be quite variable in practice. One size does not fit all. They are not all created equal, and some of these differences are important. Overall we recommend eating a diet that is primarily plant-based and focused on whole foods, lots of fruits and vegetables, whole grains, fish, and other whole foods, but this report and From meta-analyses, certain types of UPF appear to be possible. It can be incorporated into a healthy diet and does not need to be avoided completely.
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