Research Findings on Food Additives
A comprehensive study has identified specific additives in ultra-processed foods that significantly increase the risk of premature death. The research, conducted by German scientists, analyzed data from over 180,000 participants, illustrating the dangers associated with various food additives.
Categories of Harmful Additives
The study categorized the concerning food additives into five main groups: flavoring agents, flavor enhancers, coloring agents, sweeteners, and different types of sugars, all of which are typically found in ultra-processed products.
Furthermore, researchers pinpointed 12 particular markers of ultra-processed foods (MUPs) that are strongly correlated with higher mortality rates. This list includes:
- Flavor enhancers such as glutamate and ribonucleotides
- Sweeteners including acesulfame, saccharin, and sucralose
- Processing aids like caking agents, firming agents, gelling agents, and thickeners
- Sugars such as fructose, inverted sugar, lactose, and maltodextrin
Interestingly, gelling agents like gelatin were found to have an inverse relationship with mortality, potentially lowering the risk of death.
Study Methodology
The findings were published in the journal eClinicalMedicine, where the authors noted, ‘To the best of our knowledge, no prior study has assessed associations of such a broad range of MUP categories and specific MUPs with all-cause mortality.’
The researchers utilized data from the UK Biobank, which monitored adults from 2006 to 2010. The average participant age was 57, with 57 percent female and 43 percent male. Results showed that, on average, participants consumed ultra-processed foods (UPFs) comprising 20 percent of their diet.
After 11 years of follow-up, 10,203 participants had died, and the analysis indicated that as UPF intake surpassed 18 percent, the risk of mortality rose markedly. However, the authors warned that the consumption data relied on self-reports without independent verification.
Implications and Previous Research
These markers are often present in common foods such as breads, biscuits, crisps, and cakes. Previous research has linked UPFs to a variety of health issues, including obesity, heart disease, type 2 diabetes, certain cancers, and premature death.
In a related finding, British scientists recently discovered that individuals who steered clear of UPFs experienced weight loss that was double that of those who regularly consumed them. Adhering to home-cooked meals may help reduce food cravings, yet UPFs were found to have minimal effects on blood pressure, heart rate, liver function, and cholesterol levels.
Expert Commentary
Dr. Samuel Dicken, co-author of the study from University College London, stated: ‘We saw significantly greater weight loss on the minimally processed food diet.’ This highlights the ongoing discussion around the health implications of ultra-processed foods.
