Research links high intake of ultra-processed foods to an increased risk of death from chronic respiratory disease

A diet high in ultra-processed foods (UPF) significantly increases the risk of death from chronic respiratory disease, according to a new study from the South Australian Health and Medical Research Institute and the University of Adelaide.

Although chronic respiratory diseases are still the third leading cause of death, they have received less attention from the global community, says Tefera Mekonnen, a PhD candidate at the University of Adelaide and author of the study.

“In recent years, concerns about food processing and its negative health consequences have become a hot area of ​​research,” says Mekonnen. “Epidemiological evidence has shown positive relationships between UPF consumption and risk of cardiovascular disease, digestive system disorders, overall cancer burden and mental health problems.”

To answer the research question, the team used data collected from the Prostate, Lung, Colorectal and Ovarian Cancer Study, a randomized controlled trial aimed at assessing the impact of different screening tests on cancer-related mortality.

The study analyzed data from approximately 96,000 people living in the United States between 1999 and 2018, looking at how heavily processed food consumption has contributed to a variety of chronic respiratory diseases.

“The classification of food products consumed by all participants, based on the NOVA classification, allowed us to determine the UPF level,” says Mekonnen. “To ensure the reliability of our findings regarding the association between UPF and chronic respiratory disease, we conducted multiple statistical tests.”

The prospective cohort study found that a diet with more than 40 percent UPF is associated with a 10 percent increased risk of death from chronic respiratory disease and a 26 percent increased risk of death from COPD.

“In addition, participants with the highest UPF intake had a higher body mass index and an increased risk of diabetes, hypertension, emphysema and chronic bronchitis,” says Mekonnen. “They also showed lower overall diet quality, as measured by the Healthy Eating Index-2015 at baseline.”

Furthermore, this ongoing research suggests that UPF consumption is positively correlated with the inflammatory potential of the diet, contributing to low-grade chronic inflammation.

“UPF consumption is also associated with poor diet quality, including lower levels of antioxidants, dietary fiber and phytochemicals,” says Mekonnen. “Consumption of UPFs may increase the risk of death from chronic lung diseases due to their potential to cause oxidative stress, chronic inflammation and changes in the microbiota.”

This can be attributed to the presence of additives, preservatives and newly formed contaminants in UPFs.

Mekonnen therefore believes that reducing UPF intake and habitual intake of minimally processed foods can significantly improve respiratory health and contribute to achieving SDG3 by 2030.

“It is imperative to raise awareness of the harmful effects of ultra-processed food consumption on respiratory health and to promote healthier food choices,” he says. “Encouraging individuals to prioritize whole, minimally processed foods, such as fruits, vegetables, whole grains, lean proteins and healthy fats, can help reduce the risk of respiratory problems and improve overall well-being.”

Furthermore, public health policies aimed at reducing the availability and affordability of ultra-processed foods, along with initiatives to educate about nutrition and healthy eating habits, are crucial steps in the fight against the high burden of respiratory diseases.