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Ultra-Processed Foods: Are They Harmful ?
Ultra-Processed Foods and Health Risks
A recent large-scale study looked at the relationship between the consumption of ultra-processed foods and chronic disease. This was a prospective cohort study including 266,666 participants with no cancer, cardiovascular disease, or type 2 diabetes at the time of recruitment in seven European countries. Foods and beverages consumed in the previous twelve months were assessed at the start of the study by food frequency questionnaires and classified according to their degree of processing using the Nova classification.
After a median follow-up of 11.2 years, 4461 participants developed cancer or cardiometabolic disease (cardiovascular disease or type 2 diabetes). A higher intake of ultra-processed foods (>260g/day) was associated with a higher risk of cancer and cardiometabolic diseases. When ultra-processed foods were classified into subgroups, animal products and sauces, as well as naturally or artificially sweetened beverages, were significantly associated with a health risk. However, processed cereals and breads, sweet and savory treats, plant-based substitutes, and ready-to-eat foods were not significantly associated with a health risk.
Food Additives and Health Risks
Many additives are found in ultra-processed foods, but are they harmful for our health?
In Canada, food additives are regulated under the Food and Drugs Regulations. In the United States, food additives are approved by the Food and Drug Administration when they are recognized as “generally safe”. In Europe, they are governed by the European Union. It is important to know that many food additives that can be found in foods have only been around for a few years and therefore their long-term health effects remain unknown.
While some food additives are harmless and play important roles, for example in preserving food, others raise concerns or are controversial about their potential adverse health effects. Below are a few examples:
Dyes
Some dyes, such as titanium dioxide and citrine red No. 2, are classified as possibly carcinogenic to humans by the International Agency for Research on Cancer (IARC). In addition, some dyes approved in Canada are prohibited in Europe.
Emulsifiers
Emulsifiers are food additives that allow for the uniform dispersion of particles when mixed liquids have different densities. Some studies suggest that emulsifiers such as carboxymethylcellulose and polysorbate 80 may alter the gut microbiota and promote the development of inflammatory bowel diseases such as Crohn’s disease.
Author
Kathryn holds a Bachelor Degree in Nutrition as well as a Bachelor and a Master Degree in Kinesiology, all from Laval University. She is a Registered Dietitian and active member of the Ordre professionnel des Diététistes Nutritionnistes du Québec (ODNQ) and of the American Academy of Nutrition and Dietetics. She holds the Monash University's certification for the FODMAP diet and IBS, and has considerable clinical experience in that area. She is also an accomplished athlete, having ran track and cross-country at a national level. Kathryn specializes in sports nutrition, weight loss, diabetes, as well as heart and gastrointestinal health.
On a le climat au Canada pour cultiver des bons légumes ! Merci pour votre blog. Donatien Cambrieux.