Study Links High Ultra-Processed Food Intake to Increased Risk of Death from Chronic Respiratory Diseases

A diet high in ultra-processed foods (UPF) significantly increases the risk of death from chronic respiratory diseases, according to a new study by the South Australian Health and Medical Research Institute and the University of Adelaide.

Although chronic respiratory diseases remain the third leading cause of mortality, they have received less attention from the global community, says Tefera Mekonnen, a Ph.D candidate at the University of Adelaide, who served as the study’s author.

“In recent years, the concern over food processing and its negative health impact has become a hot research area,” Mekonnen says. “Epidemiological evidence has established positive relationships between consumption of UPF and the risk of cardiovascular diseases, digestive system disorders, overall cancer burden and mental health problems.”

In order to address the research question, the team utilized data gathered from the Prostate, Lung, Colorectal and Ovarian Cancer trial, a randomized controlled study aimed at assessing the impact of various screening tests on cancer-related mortality.

The study analyzed data from approximately 96,000 people living in the United States between 1999 to 2018, looking at how heavily processed food consumption contributed to a variety of chronic respiratory diseases.

“The classification of food items consumed by all participants based on the NOVA classification allowed us to determine the level of UPF,” Mekonnen says. “To ensure the reliability of our findings regarding the link between UPF and chronic respiratory diseases, we conducted multiple statistical tests.”

The prospective cohort study found that a diet containing more than 40 percent UPF is associated with a 10-percent higher risk of death from chronic respiratory diseases and a 26-percent increased risk of death from COPD.

“Additionally, participants with the highest UPF intake had a higher body mass index and an increased risk of diabetes, hypertension, emphysema, and chronic bronchitis,” Mekonnen says. “They also exhibited lower overall dietary quality, as measured by the Healthy Eating Index-2015 at baseline.”

Furthermore, this ongoing study suggests that UPF consumption is positively correlated with the dietary inflammatory potential, which contributes to low-grade chronic inflammation.

“UPF consumption is also associated with poor diet quality, including lower levels of antioxidants, dietary fiber, and phytochemicals,” Mekonnen says. “The consumption of UPFs may increase the risk of death from chronic lung diseases due to their potential to induce oxidative stress, chronic inflammation, and alterations in the microbiota.”

This could be attributed to the presence of additives, preservatives, and newly formed contaminants in UPFs.

Mekonnen therefore believes that lowering the intake of UPF and habitual intake of minimally processed foods could significantly improve respiratory health and could contribute to the achievement of SDG3 by 2030.

“It is imperative to raise awareness about the detrimental effects of ultra-processed food consumption on respiratory health and to promote healthier dietary choices,” he says. “Encouraging individuals to prioritize whole, minimally processed foods such as fruits, vegetables, whole grains, lean proteins, and healthy fats can help mitigate the risk of respiratory problems and improve overall well-being.”

Additionally, public health policies aimed at reducing the availability and affordability of ultra-processed foods, along with initiatives to provide education on nutrition and healthy eating habits, are crucial steps in combating the high burden of respiratory diseases.