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Eating 'ultraprocessed' foods, accelerates your risk of early death, study says



ATLANTA (CNN) – The quick and easy nose at the time, according to new research from France: 10% increase in the amount of ultraprocessed foods we eat.

"JAMA Internal Medicine." Published by JAMA Internal Medicine. "Ultraprocessed foods are mostly consumed in the form of snacks, desserts, or ready-to-eat or -heat meals," and their consumption "has largely increased during the past few decades."

This trend may increase the risk of deaths, including cancer and cardiovascular disease.

In the United States, 61 percent of the total, 63 percent of the total, and recent study found. Still research also indicates that ultraprocessed foods can lead to obesity, high blood pressure and cancer, the study authors say.

To understand the relationship between ultraprocessed foods and deaths, the researchers enlisted the help of 44,551 French adults 45 and older for two years. Their average age was 57, and nearly 73 percent of the participants were women. All provided 24-hour dietary records, including the body-mass index and other measurements, physical activities and sociodemographics.

The researchers quoted the most nutritional intake and consumption of ultraprocessed foods.

Ultraprocessed foods accounted for 29 percent of total calories, they found. Ultraprocessed food consumption was associated with younger age, lower income, lower educational level, living alone, higher BMI and lower physical activity level.

Over the study period, 602 participants died. After adjusting for 14 percent higher risk of early death in the proportionof ultraprocessed foods consumed.

Further studies are needed to confirm these results, the authors say. Still, they speculate that the chemicals and the processing itself, including high-temperature processing, may negatively affect health.

"Molly Bray, chairwoman of the Department of Nutritional Sciences at the University of Texas. at Austin, in an email. She was not involved in the research.

Nurgul Fitzgerald, an associate professor in the Department of Nutritional Sciences at Rutgers, The State University of New Jersey, offered "kudos to the authors" for a study that is "strong" in terms of design.

However, "ultraprocessed" is a huge category of foods, and it is not a problem in Fitzgerald, who was not involved in the study. research.

"It is really too complex," she said, adding that we can not "run with" these results.

Why are people eating more of these processed foods?

"We are always stretched for time," Fitzgerald said. "People are looking for quick solutions, and quickly made meal."

When selecting food, taste is the No. 1 factor for most consumers, and with the most convenience, it is probably the most important, and with ultraprocessed foods.

Fitzgerald recommends that people look at the front of the store.

"Look at the ingredients list. Do you understand all the ingredients?" she asked. Buy only those products "with the least number of ingredients."

The-CNN-Wire
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