According to research, more than 10% of early, avoidable deaths in Brazil in 2019 were shown to be associated with increased consumption of ultra processed food.
Traditional foods and meals created from fresh and minimally processed components are gradually being replaced by ultra-processed foods (UPFs), ready-to-eat or heat industrial formulations made with substances taken from foods or synthesised in laboratories, recent research has revealed.
The study in the American Journal of Preventive Medicine, published by Elsevier, has found that increased consumption of these foods was associated with more than 10% of all-cause premature, preventable deaths in Brazil in 2019, although Brazilians consume far less of these products than countries with high incomes.
“Previous modelling studies have estimated the health and economic burden of critical ingredients, such as sodium, sugar and trans fats, and specific foods or drinks, such as sugar-sweetened beverages,” explained lead investigator Eduardo A.F. Nilson, ScD, Center for Epidemiological Research in Nutrition and Health, University of Sao Paulo, and Oswaldo Cruz Foundation, Brazil.
“To our knowledge, no study to date has estimated the potential impact of UPFs on premature deaths. Knowing the deaths attributable to the consumption of these foods and modelling how changes in dietary patterns can support more effective food policies might prevent disease and premature deaths.”
Dr. Nilson and his colleagues modeled data from nationally representative dietary surveys to estimate baseline intakes of UPFs by sex- and age-group. Statistical analyses were used to estimate the proportion of total deaths that were attributable to the consumption of UPFs and the impact of reducing intake of UPFs by 10%, 20%, and 50% within those age groups, using data from 2019.
