Eating ultraprocessed foods is associated with an early risk of death, according to a 30-year study — but different foods have different impacts.
Those who ate the most had a 4 per cent higher risk of deaths by any cause, including a 9 per cent increased risk of neurodegenerative deaths, the data showed. Findings in this study were consistent with hundreds of others in the field, but what makes this one unique is its parsing out of different subgroups within the ultraprocessed food category, Dr Marion Nestle, the Paulette Goddard professor emerita of nutrition, food studies and public health at New York University, said.Song wouldn't necessarily advise a complete rejection of all ultraprocessed foods because it is a diverse category, he said.
First, the recent study is strong because of the length of time covered, but it is an observational study. "If people maintain a generally healthy diet, I don't think they need to be like scared or be freaked out," he said. "The overall dietary pattern is still the predominant factor determining the health outcomes."
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