Processed foods, or ultra-processed foods, are often the subject of strong criticism and even concern about their effect on health. But until then, no scientific evidence had made it possible to link their consumption with an increased risk of mortality. Data collected on the French Nutrinet-Santé cohort recently provided the first evidence of a link between industrial food and mortality.
Industrial food and health
Created in 2009, the French Nutrinet-Santé cohort brings together tens of thousands of adult volunteers, who participate in research by regularly answering online questionnaires on their diet and lifestyle. The data collected has already made it possible to deepen knowledge of the links between health and diet.
Recently, researchers have been particularly interested in the effect of industrial, or ultra-processed, foods. These foods, coming directly from the food industry, include foods as diverse as dehydrated soups, ready meals, pre-packaged bakery and pastry products, chocolate bars, or even flavored drinks. These are foods that undergo various treatments before being offered to consumers, for example cooking – extrusion, heating at high temperature, frying, etc., and which most often contain food additives (preservatives, flavorings, texture agents, etc.).
Ultra-processed foods and mortality
Previous results from the Nutrient-Santé cohort had shown that industrial food could be associated with an increased risk of cancer. This time, the researchers focused on the link between ultra-processed foods and mortality.
A total of 44,551 participants in the cohort, aged over 45, were followed for 7 years. More than 70% of the participants were women, with an average age of 56.7 years. During the follow-up period, 602 deaths were recorded.
By analyzing the data, the researchers observed that a 10% increase in the share of industrial foods in the diet was associated with a 14% increase in mortality. Of the total deaths, 219 were related to cancer and 34 to cardiovascular disease. However, the researchers were unable to demonstrate a link between an industrial diet and a particular cause of death.
For food without transformation
The authors of the study insist on the fact that the association highlighted between industrial foods and mortality cannot be extrapolated to the entire population. Similarly, at this stage, it is impossible to prove a causal link between the consumption of ultra-processed foods and the occurrence of death.
However, these results seem to indicate that a diet rich in ultra-processed foods would not be desirable to best preserve one’s health. This trend actually seems quite logical, since industrial foods are often:
- Low in fiber;
- Sweeter;
- Saltier;
- Fatter.
In short, very interesting from a nutritional point of view.
These new results come in addition to those already obtained thanks to the Nutrient-Santé cohort, which had notably highlighted a link between the consumption of organic foods and a reduction in the risk of cancer. These two studies go in the same direction, that of favor as much as possible fresh food, if possible of organic origin, prepared and cooked directly by the person who eats it!