Processed foods - Scientists ask for their limitation

Processed foods - Scientists are asking for their limitation

When choosing processed foods, we cause damage to the human body in two ways. First and foremost because we fill it with dangerous chemical substances used to preserve food and to improve their taste. Moreover, because we lack the nutrients we need from our body.

Two new major scientific studies, presented in the British Medical Journal (BMJ), provide yet another confirmation - to those who are skeptical - that highly processed foods are causing increased risk for cardiovascular disease, cancers and premature death.

Indeed, with researchers, their evidence highlights the need to introduce policies restricting the intake of these foods and promoting fresh or other minimally processed foods.

One survey was conducted in France and Brazil and was based on a sample of 105,159 people, which is a very large number of people. Scientists analyzed the data they collected from calendars that had recorded six-day meals. The foods were divided according to their level of treatment. The researchers then followed the participants for ten years to see the long-term consequences of their dietary consequences.

The results showed that every 10% increase in the consumption of processed foods increases the probability of any type of cardiovascular disease by 12%, in particular by 13% of coronary heart disease and 11% of cerebrovascular disease.

The second survey was made by Spaniards who studied 19,899 Spanish university graduates (7,786 men, 12,113 women) with an average age of 38 years, who completed a nutrition questionnaire. The food was grouped this time according to the degree of its treatment and the consequences were measured over a decade.

The results showed that increased consumption of over-processed foods (over four portions a day) is associated with an increased risk of death from all causes by 62%, compared to lower consumption (fewer than two portions a day). For every additional daily dose of highly processed foods, the risk of death increased by 18%.

By doing so, the researchers argued that the multiple benefits of fresh food (availability, price, accessibility) and restrictive policies for processed foods should be made known to the general public. At the same time, they pointed out that further research should be done to investigate how these foods affect the body and therefore what the mechanism that leads to the disease is.


By Aggeliki Koskeridou

Holistic Doctor – Counseling Psychotherapist

Doctor of Naturopathic Medicine

MSc Health Psychology

insta: dr_aggelikikoskeridou_official 

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