Ultra-processed Foods Increase Risk of Death

A large study of healthcare professionals shows that consumption of ultra-processed foods increases the risk of death and neurodegenerative diseases. This huge study involved following over 110, 000 adult healthcare professionals with no pre-existing history of diabetes, cancer, or cardiovascular disease for more than 30 years. The causes of death varied and were not associated with any specific causes. Neurodegenerative diseases refer to diseases related to a slow, progressive death of brain cells and includes conditions like dementia and Parkinson’s disease.

The risk is especially high for those who consumed ready-to-eat products that contained meat, poultry, or seafood.

A high risk is also present in those who consume drinks sweetened with sugar or sugar substitutes, dairy-based desserts, and ultra-processed breakfast foods.

Ultra-processed foods contain many preservatives and chemical agents that are designed to enhance flavor and prevent spoilage. Human bodies were not designed to handle such synthetic, unnatural compounds. While studies have not yet elucidated exactly how these additives harm us, several potential mechanisms include gut dysbiosis (negative alterations in our gut flora), neurotoxic effects, increased inflammation, and free radical damage.

The message should be clear: AVOID ULTRA-PROCESSED FOODS. Consume food prepared from fresh, natural ingredients. Instead of reaching for frozen nuggets, get some chicken. Instead of a prepackaged patty, choose a hamburger made from ground beef. Cut back on sodas, ice cream, and ready-to-eat meals.