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Eating the ultra-processed foods can increase the risk of early death: study

A major French study published Monday, February 20, 2011

The study, which involved monitoring the diets of thousands of people between 2009 and 2017, found a modified link between increased consumption of ultra-processed foods – characterized as a ready-to-eat or -heat formulations – and a heightened mortality risk during that period.

The results were published in JAMA Internal Medicine published by the American Medical Association.

But "we should not be alarmist, or say that eating a packaged meal gives you a 15-per cent higher chance of dying," cautioned Mathilde Touvier, director of the nutritional epidemiology research team at Paris 13 University, which managed the NutriNet- Sante study along with teams from Inserm, Inra and CNAM.

"It's another step in our understanding of the ultra-processed food and health," she added.

The relationship between diet and disease is often misinterpreted.

Last year, the same French team published on the risk of cancer.

A higher price of organic food – but the study did not conclude – it was a causal link – though that did not stop the media.

Some 46,000 people over the age of 45, took part in the latest study. Every six months, they were asked to fill out three online surveys, randomly, over 24-hour period.

After seven years, about 600 people died. The perceptions were found to be 15 per cent increase in mortality.

But Touvier is warned rather than focus on the statics of the subject matter.

Ultra-processed foods. Under the UN Food and Agriculture Organization.

They have undergone several additives, emulsifiers and texturizers. Many ready-to-heat products that are rich in salt and sugar.

Last year, French researchers published results from the same NutriNet-Sante study, observing more cancers among the heavy consumers of these foods.

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But they are inevitably flawed, hinging on accurate self-reporting, while there are also other factors in the diet.

The burning question is negative. What do you think?

One popular hypothesis is the French Institute for Agricultural Research (INRA)

The study is "an important contribution to the subject", Casey Rebholz, Assistant Professor of Epidemiology at the Johns Hopkins School of Public Health told by AFP, who was the methodology of the study.

Another vital message is that people are arguing for Professor Nita Forouhi of Cambridge University's School of Clinical Medicine.

"Consumption of highly processed foods reflects social inequalities – they are consumed, disproportionately more people with lower incomes, or education living," she said.

"Such foods are attractive because they tend to be cheaper, are highly palatable due to high sugar, salt and saturated fat content, are widely available …"

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