A New Study Reveals the Risk of Heart Attacks and Strokes Associated with Ultra-Processed Foods
A new study shows that high intakes of some of the factors used in ultra-processed foods (UPFs) are associated with an increased risk of heart attacks and strokes.
Reassessing Regulation in the Food Industry
The French researchers said the results, published in the journal BMJ, could be used to reassess regulation in the food industry to “protect consumers”.
Effects of Emulsifiers on Health
They studied the health effects of certain emulsifiers, which are used to preserve and add texture to packaged foods such as ice cream, margarine, and prepared meals.
Indeed, some scientists have suggested that these factors may influence gut bacteria and increase inflammation, which may increase the risk of heart problems.
Study Details and Findings
Between 2009 and 2021, about 95,442 French adults with no history of heart disease participated in the study. Their average age was 43 years, and the women who participated made up about 79% of the total.
Each diary entry recorded by the participants was matched with a brand name so that the researchers could determine the presence and amount of supplements.
Participants were also asked to report whether they experienced a heart attack or stroke during the course of the study.
After a mean follow-up period of seven years, higher intake of E460 to E468 cellulose, which is used to improve food texture and thickness, was associated with an increased risk of cardiovascular disease.
Similar relationships were found with the acidity regulator E339 and binding factor E472c.
Links to Cardiovascular and Cerebrovascular Disease
The emulsifier E472b, which is used as a flavoring agent in baked goods and cakes, has also been linked to the risk of cardiovascular and cerebrovascular disease.
But the team denied there was a link between the other lozenges studied and cardiovascular disease outcomes.
They also acknowledged that one observational study could not “determine the cause” but emphasized the need to replicate the results in other large-scale studies.
Expert Opinions and Further Research
Tracey Parker, a nutritionist at the British Heart Foundation (BHF), said studies of this type “can’t fail to show a link” between high intake of certain emulsifiers and cardiovascular disease.
She added: “We need more research to properly understand this relationship.
Dr Gavin Stewart, Senior Lecturer in Evidence Synthesis at Newcastle University, said that while “the study does show a potential effect”, “careful interpretation” is needed and “further research and evidence synthesis is needed to reduce uncertainty”.
Other Studies Linking UPF Consumption to Cardiovascular Disease
The study follows two papers presented at the European Society of Cardiology conference in Amsterdam that link UPF consumption to cardiovascular disease.
In the first study, a team from the University of Sydney studied more than 10,000 middle-aged women for 15 years and found that 39% of them were more likely to have high blood pressure than women who ate the least amount of UPF.
A second study, presented by Yang Zhou on behalf of researchers at the Fourth Military Medical University in China, found that consuming the maximum amount of UPF increased participants’ chances of having a heart attack, stroke, or angina by almost 25 percent.
Source: Daily Mail
