Euroopan kardiologiayhdistyksen (ESC) konferenssi siis nosti ultraprosessoidun ruuan haitallisuuden kunnolla valokeilaan:
https://www.medicalbrief.co.za/wake-up- ... sed-foods/Lainaa:
Experts say the dangers posed by the increasing and alarming global consumption of ultra-processed food – raised BP levels, heart disease and strokes – is threatening a “tidal wave of harm” and should serve as a wake-up call for governments worldwide.
In the UK and US, more than half of the average diet now comprises ultra-processed food (UPF) like cereals, protein bars, fizzy drinks, instant meals and fast foods. For some, especially people who are younger, poorer or from disadvantaged areas, a diet of as much as 80% UPF is typical.
Two large studies presented at the world’s largest heart conference showed the devastating impact UPF has on cardiovascular health, reports The Guardian.
The first study, which tracked 10 000 women for 15 years, found that those with the highest proportion of UPF in their diet were 39% more likely to develop high blood pressure than those with the lowest. This was the case even after academics adjusted for the effect of salt, sugar and fat.
High blood pressure, or hypertension, increases the risk of serious heart conditions including heart disease, peripheral arterial disease, aortic aneurysms, kidney disease and vascular dementia.
The second study, a gold-standard meta-analysis of more than 325 000 men and women, showed those who ate the most UPF were 24% more likely to have cardiovascular events including heart attacks, strokes and angina.
Increasing daily UPF consumption in calorie intake by 10% was associated with a 6% increased risk of heart disease. And those with UPF making up less than 15% of their diet were least at risk of any heart problems, found the research led by the Fourth Military Medical University in Xi’an, China.
The findings were revealed at the annual meeting of the European Society of Cardiology in Amsterdam, where thousands of the world’s leading heart doctors, scientists and researchers were briefed on the studies.
The results prompted calls from experts for urgent action.
Ultra-processed foods are products that have gone through multiple processes during manufacturing, and are usually high in salt and sugar and may contain additives and preservatives. Often, they are low in fibre and lacking the nutrients present in fresh or minimally processed foods, like fresh fruit and vegetables, plain yoghurt and homemade bread.
Previous studies have linked eating high levels of ultra-processed foods with a range of health problems including obesity, type 2 diabetes and cancer.
One of the researchers behind the first study, Anushriya Pant, of the University of Sydney, said many people were unaware that food they assume is healthy, such as shop-bought sandwiches, wraps, soups and low-fat yoghurts, were in fact UPF.
Women typically eat more UPF than men, she said, but added that more research was needed to establish whether this was driven by the marketing of ultra-processed diet and low-fat foods at women.
Dr Chris van Tulleken, one of the world’s leading UPF experts and author of the book Ultra Processed People, said: “The findings of these new papers are entirely consistent with a large and growing body of work showing that increasing consumption of UPF is associated with an increased risk of cardiovascular disease.”
Van Tulleken called for black warning labels to be added to UPF packaging, as is already the case in Chile and Mexico, and said there should be a clampdown on marketing of UPF, and in particular adverts aimed at children.
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