Increased Consumption of Ultraprocessed Foods Linked to Higher Risk of Premature Death

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A new meta-analysis suggests a substantial correlation between the consumption of ultraprocessed foods and an increased risk of premature death. Conducted among over 240,000 participants, the study indicates that every 10% rise in caloric intake from ultraprocessed foods elevates the risk of dying from any cause by nearly 3%, according to Carlos Augusto Monteiro, a professor of nutrition at the University of São Paulo in Brazil.

Ultraprocessed foods, categorized as the least natural food products, include items such as packaged snacks and ready-to-eat meals. The study, published in the American Journal of Preventive Medicine, estimates that eliminating these foods could have prevented over 124,000 premature deaths in the U.S. alone in 2017. The U.S. holds the highest ultraprocessed food consumption rate globally, with nearly 55% of the average diet consisting of these products.

Critics, including Sarah Gallo from the Consumer Brands Association, caution against "demonizing" these foods, arguing it could lead to reduced access to nutrient-rich dietary options. While the study points to troubling health implications, other experts note the need for nuanced understanding beyond mere food categorization.

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