Health

High Intake of Ultra-Processed Foods Linked to Increased Risk of Parkinson's, Heart Disease, and Early Death

January, 10, 2025-11:42

Share: Facebook | Twitter | Whatsapp | Linkedin | Visits: 37603 | :2821

---

High Intake of Ultra-Processed Foods Linked to Increased Risk of Parkinson's, Heart Disease, and Early Death

Individuals consuming high amounts of ultra-processed foods (UPFs), such as convenience meals, might face a 25 per cent increased risk of dying from Parkinson's disease, according to a study involving more than 400,000 participants.
Those with a diet rich in junk food were also approximately 10 per cent more likely to have poorer survival rates following a stroke or heart attack.
Regardless of existing health conditions, a high intake of ultra-processed food elevated the likelihood of early death by four per cent.

Conversely, substituting even a small portion of daily junk food with fruits and vegetables could lower the overall risk of death by six per cent.
The research tracked the dietary habits and health outcomes of over 400,000 Europeans aged 35 to 74 across nine countries for nearly 16 years.
Published in The Lancet Regional Health – Europe, the researchers emphasized that their findings bolster the argument for reducing UPF consumption.
They noted that encouraging the intake of unprocessed or minimally processed foods while advising against highly processed options may be advantageous to overall health.

UPFs—like chips, store-bought cakes, cookies, and certain cold cuts—are often laden with excessive salt and sugar, as well as artificial colorings, flavor enhancers, emulsifiers, and preservatives. These foods undergo numerous industrial treatments that compromise their natural structure, leading to rapid absorption into the bloodstream.

This surge in absorption can spike blood sugar levels, lower feelings of fullness, and harm the gut microbiome—the community of beneficial bacteria crucial for health.

Additives, including non-nutritive sweeteners, modified starches, and emulsifiers, have been associated with gut inflammation and hormonal disruptions that might elevate the risks of heart attack and stroke.
Notably, the newest findings highlighted a 23 per cent greater risk of falling victim to Parkinson’s disease among those whose diets consisted of more than the average UPF input, quantified as at least 13.7 per cent of daily food intake.
Parkinson’s disease, which leads to the degeneration of nerve cells and consequently movement difficulties, does not directly cause death.
However, the disease significantly burdens the body, making individuals more susceptible to fatal infections.

Diets high in UPFs also correlate with a 12 per cent heightened risk of death from "digestive diseases," which encompasses issues like liver complications and ulcers.
The likelihood of mortality from strokes increased by 11 per cent, while risks associated with cardiovascular conditions, including heart disease, rose by 5 to 9 per cent. The NOVA classification system, developed in Brazil over a decade ago, categorizes foods into four groups based on processing levels. Unprocessed foods include fruits, vegetables, nuts, eggs, and meats, while processed culinary ingredients—typically not consumed as standalone items—encompass oils, butter, sugar, and salt.

These results held steady even after excluding participants' alcohol consumption from consideration.

Nevertheless, the research team found no correlation between UPF intake and the risks of cancer or Alzheimer’s disease.
An additional segment of the study evaluated the impact of replacing just 10 per cent of UPFs with unprocessed options like fresh produce.
This substitution resulted in a 22 per cent reduction in the likelihood of dying from Parkinson’s, an 18 per cent decrease in the chances of death due to digestive issues, and a 13 per cent lower risk of strokes, along with an 11 to 12 per cent reduced risk of heart-related deaths.

The study collected data from 428,728 individuals, with women comprising 70 per cent of the participants.
Participants’ dietary habits were assessed through surveys designed to capture their food intake over the prior year.
Diets were then categorized based on the quantity of ultra-processed foods consumed—ranging from mostly minimally processed to those high in UPFs.

Among nations, Norway exhibited the highest average UPF consumption, with ready meals and frozen pizzas accounting for nearly 23 per cent of total food intake by weight. The UK followed, with nearly 20 per cent of consumed food classified as UPF, while Germany ranked third at 17 per cent.
In contrast, France recorded the lowest UPF consumption at just 7 per cent, trailed by Spain at 8 per cent and Italy at 10 per cent.

Similar to previous studies, the latest research is observational, meaning causality cannot be established between UPFs and specific health outcomes.
Dietary data was recorded only at the beginning of the study, implying potential changes in participants’ diets over time which could affect results.
The study builds on a substantial review from the previous year, which linked high UPF consumption to a greater risk of 32 health issues, including cancer, type 2 diabetes, and mental health disorders.

Ultra-processed foods are regarded as a significant contributor to obesity, which burdens the NHS with approximately £6.5 billion in annual costs.

Experts continue to debate whether UPFs directly cause health problems or if those who consume them are inherently more predisposed to such issues