Consumption of Ultra-Processed Foods and Mortality: A National Prospective Cohort in Spain

Oct 19, 2019Mayo Clinic proceedings

Eating Ultra-Processed Foods and Risk of Death: A National Study in Spain

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Abstract

Average consumption of ultra-processed food was 385 g/d, accounting for 24.4% of total energy intake.

  • Higher consumption of ultra-processed food is associated with an increased risk of mortality.
  • The hazard ratio for mortality in the highest quartile of ultra-processed food consumption is 1.44 compared to the lowest quartile.
  • Isocaloric substitution of ultra-processed foods with unprocessed or minimally processed foods may lead to a nonlinear decrease in mortality.
  • A total of 440 deaths were recorded during an average follow-up of 7.7 years in the cohort.

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