Erhohen hoch verarbeitete lebensmittel das mortalitatsrisiko?

Erhohen hoch verarbeitete lebensmittel das mortalitatsrisiko?

Bild: Hyper nova/CC BY-SA-4.0

According to a study, there is a clear link between the amount of ready meals, snacks or desserts consumed and increased risk of death

Highly processed foods can not only make you fatter, they can also increase mortality, according to a study by French scientists. So if you save time eating and eat highly processed (ultra-processed) products, you could possibly shorten your life. In their study, published in JAMA Internal Medicine, the researchers explored the research-backed hypothesis that higher consumption of highly processed foods is associated with a higher risk of disease. They examined whether this increases overall mortality risk.

Such highly processed foods include ready-to-eat meals, chocolate, chips, subs, sausages and burgers, porked, smoked and otherwise treated meats, canned vegetables, milk and fruit pellets, or even canned baby food, all shelf-stable and palatable ready-to-eat foods or those that just need to be heated, as well as snacks and desserts that are not freshly made by the consumer. They are more energy dense, contain more fat and saturated fat, more salt and sugar, but less fiber.

According to a British study, it was not the pre-processed foods as such that led to more weight or. there is a connection here, but the decisive factor should be the ingredients used. That would make sense, because when fresh, unprocessed food is cooked or prepared at home or in restaurants, the difference, apart from quality, may be due to the many additives often incorporated into highly processed foods to make them durable, appealing and tasty. In the U.S., Canada and the U.K., just over 60 percent of the food people eat has been highly processed.

The French scientists write that highly processed foods are industrially produced foods made from many ingredients, which usually contain additional additives from technical and "Highly processed foods are mostly consumed in the form of snacks, desserts, or convenience foods", ihr Konsum habe in den letzten Jahrzehnten stark zugenommen.

For their study, the researchers selected more than 44,000 people over the age of 45 from a long-term study that began in 2009.000 people over the age of 45 (73 percent were women) who had completed at least three 24-hour web-based dietary logs during the first two years of follow-up. Information was collected on lifestyle, physical activity, weight and gross and sociodemographic characteristics. In 2017, a follow-up, a follow-up control, was made. For each participant, the proportion of highly processed foods in the total diet was calculated.

During the follow-up period, 602 participants died. After accounting for other risk factors, there was a fairly significant correlation between the risk of premature death and the amount of highly processed food consumed. Every 10 percent increase in the proportion of highly processed foods increased mortality risk by 14 percent.

Consumption of highly processed foods is also associated with younger age, lower income (under 1200 euros per month), lower education, higher BMI (over 30), less physical activity and being single. So a lot comes together. Who is already fatter, probably also less moves, who lives alone, cooks itself hardly, who has little money, buys cheaply, who has smaller education, perhaps less about health connections knows or stands against it more equally. Younger people may also not pay as much attention to their healthy diet, as old age and death are even farther away. On average, highly processed foods account for 14 percent of the weight of food consumed and 29 percent of total calories.

Of course, the scientists emphasize that they have only been able to prove a correlation, not a causality, between the people consuming highly processed foods and the increased mortality rate. Further studies are necessary. However, it is questionable whether more than plausible correlations can be established in such complex processes, in which many factors play a role, perhaps also those that have not been recorded.

However, it is reasonable to ame that the many additives, the packaging, which may release harmful chemicals into the food, or the processing, such as high temperatures, could increase the health risk. As with so many products, the medium and long-term risks they pose to human health (and the environment) are not known much or beforehand. We are, in a certain way, guinea pigs in many experiments that are made with us and that we allow, perhaps only out of convenience.