A recent international study indicates that increased consumption of ultra-processed foods (UPF) elevates the risk of early death. The research highlights that each additional 10% intake of UPF, including items like bread and cakes, raises the mortality risk before age 75 by 3%. The study attributes one in seven premature deaths in some nations to UPF, linking it to significant death tolls in the US and England. The findings stress the harmful effects of food additives in addition to the unhealthy components of UPFs, emphasizing the need for dietary changes.
Eduardo Augusto Fernandes Nilson, the lead investigator, emphasized the severe health risks associated with additives found in ultraprocessed foods, stating they are harmful beyond just high fat, salt, and sugar content.
The study elucidates that prematurity in death is directly correlated to UPF intake; with those consuming higher percentages escalating their mortality risk, particularly in high UPF-consuming countries.
Collection
[
|
...
]