All articles tagged with #processed foods
A new study finds associations between everyday food preservatives and increased risk of high blood pressure and heart attacks, adding to worries about processed foods. Researchers caution that correlation does not prove causation and call for more research, while experts advise limiting processed foods and reading labels to reduce potential risks.
An observational Italian study of more than 800 cancer survivors followed nearly 18 years found that those with the highest intake of ultraprocessed foods had a 48% higher risk of death from any cause and a 57% higher risk of death from cancer compared with those with the lowest intake. The association persisted after adjusting for overall diet quality, suggesting that how foods are processed may influence long-term health beyond nutrient content. The researchers recommend minimally processed, home-cooked meals, but note limitations like self-reported diets and lack of cancer-stage data, so causation cannot be established.
A Harvard-led study of nearly 200,000 US health professionals over about 30 years finds that heart health hinges on diet quality, not just low carbs or low fat. Diets rich in vegetables, fruits, whole grains, and healthy fats, with few processed foods and excessive animal proteins/fats, are linked to better cholesterol, lower inflammation, and a lower risk of coronary heart disease—supporting flexible eating patterns focused on food quality.
A BMJ study tracking more than 100,000 people for nearly 15 years found that higher intake of several common food preservatives—such as sulfites, nitrates/nitrites, potassium sorbate, and related additives—was associated with a modestly higher overall cancer risk. The researchers emphasize that this is an association, not causation, and results may reflect broader ultra-processed diet patterns; experts advise moderating processed foods, reading labels, and prioritizing whole foods while encouraging safer preservation methods.
A Sorbonne-led study of 105,260 adults tracked detailed dietary records over about 7.5 years and found modest cancer risk signals for higher intake of several non-antioxidant preservatives (notably potassium sorbate, sulfites, sodium nitrite, potassium nitrate, acetates, and acetic acid), while total preservative intake showed no overall cancer link. Antioxidant preservatives (erythorbates) showed fewer signals. The results are observational and do not prove causation, but researchers say the findings warrant closer scrutiny and could inform potential regulatory review and a push toward less-processed foods.
The NYT Ask Well piece weighs the pros and cons of jerky as a healthy snack, noting its portability and high-protein appeal across many flavors and brands, while warning that sodium and additives vary by product and that not all jerky is equally healthy.
A nutrition expert says most Americans already meet daily protein requirements, and the surge in high-protein products is largely marketing-driven. Excess protein can be stored as fat and may pose risks for those with kidney issues. Favor lean animal and plant protein sources and prioritize fiber-rich foods like fruits, vegetables, and whole grains.
U.S. Agriculture Secretary Brooke Rollins announced new dietary guidelines emphasizing whole foods, healthy fats, and reducing processed foods and sugars to combat obesity, marking a significant shift from previous recommendations and focusing on real, nutrient-dense foods.
Heart surgeon Dr. Jeremy London highlights six habits to avoid for better heart health, including smoking, vaping, alcohol consumption, soft drinks, mouthwash with alcohol, refined foods, and ultra-processed foods, emphasizing their negative impact on the body and cardiovascular risk.
The rise in obesity in the 1980s was caused by a combination of factors including government dietary policies promoting low-fat, high-sugar foods, increased consumption of high-fructose corn syrup, larger portion sizes, reduced physical activity, and societal changes, creating a perfect storm that led to a rapid increase in obesity rates.
A UC Riverside study links soybean oil, a common cooking ingredient in the US, to obesity in mice, suggesting that excessive consumption of linoleic acid and its conversion into oxylipins may contribute to weight gain and inflammation, raising concerns about its widespread use in processed foods.
Gastroenterologist Dr. Pal warns that common foods like white bread, white rice, sugary cereals, pastries, and sodas can cause blood sugar spikes and insulin resistance, which are linked to fatigue, cravings, and metabolic issues. He emphasizes that these effects are often due to everyday foods disguised as healthy and that lifestyle changes such as eating whole foods, exercising, and managing stress can reverse insulin resistance.
The article highlights a concerning rise in early-onset colorectal cancer among young adults, with a LA surgeon listing five foods and drinks to avoid: red meat, processed meats, sugary beverages, alcohol, and ultra-processed foods, while emphasizing the importance of a healthy diet rich in whole foods to reduce risk.
Protein water, marketed as a healthy, low-calorie supplement for weight loss and muscle building, is largely unnecessary for most Australians who already meet their protein needs through a balanced diet. Experts warn that these drinks are often overpriced, contain additives and artificial ingredients, and do not provide significant nutritional benefits over whole foods. Relying on protein water for health or weight management is neither sustainable nor effective, and a focus on whole foods and fiber is recommended instead.
A Washington Post-KFF poll reveals that while most American parents support regulating processed foods, about 40% also support RFK Jr.'s 'Make America Healthy Again' movement targeting these foods.