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Tag: ultra-processed food

Published on Leave a comment on Some Food Preservatives Are Linked To Cancer
Processed meat contains preservatives. Credit: Wikipedia

Once again, preservatives found in ultra-processed foods are linked to health harms. A large study of 105,260 French adults found that higher intakes of some common food additives or preservatives are linked to certain cancers.

There was an association of higher intake of seven preservatives with a higher risk of overall cancer, and also with breast and prostate cancer. On the other hand, there was no link between overall preservatives and cancer - just with the 7 preservatives.

The researchers looked at the overall cancer rate, as well as the most common 17 preservatives, and found certain associations:  potassium sorbate with overall cancer and breast cancer, potassium metabisulfite with overall cancer and breast cancer, sodium nitrite with prostate cancer, potassium nitrate with overall cancer and breast cancer, acetates with overall cancer and breast cancer, acetic acid with overall cancer, and sodium erythorbate with overall cancer and breast cancer.

Bottom line: Read ingredient lists on food labels. Avoid foods that contain ingredients with chemical sounding names that are not normally found in a home kitchen. Those ingredients are in ultra-processed foods. Additionally, "natural flavors" are laboratory concoctions (found in ultra-processed foods).

From The Guardian: Studies link some food preservatives to higher diabetes and cancer risk

Higher consumption of some food preservatives is associated with an increased risk of type 2 diabetes and cancer, two studies suggest.

The findings, published in the medical journals Nature Communications and the BMJ, may have important public health implications given the ubiquitous use of these additives globally, researchers said. ...continue reading "Some Food Preservatives Are Linked To Cancer"

Published on Leave a comment on Food Preservatives Linked to Higher Risk of Type 2 Diabetes
Processed meat Credit: Wikipedia

Many studies are finding that eating ultra-processed foods (UPFs) can lead to all sorts of health problems. A recent large study conducted in France found that people eating higher amounts of food preservatives had a higher risk of type 2 diabetes. Overall, people consuming foods with higher amounts of preservatives had a 47% higher risk of developing type 2 diabetes (when compared to people eating low amounts of preservatives).

Over 100,000 French adults were followed for more than a decade. The researchers found that 58 preservatives were in the foods they ate. The researchers examined 17 preservatives in depth (the most common ones eaten) and found that 12 preservatives are linked to type 2 diabetes: potassium sorbate, potassium metabisulphite, sodium nitrite, acetic acid, sodium acetates, calcium propionate, sodium ascorbate, alpha-tocopherol, sodium erythorbate, citric acid, phosphoric acid, and rosemary extracts.

Bottom line: Read ingredient lists on food labels. Avoid foods that contain ingredients with chemical sounding names that are not normally found in a home kitchen. Those ingredients are in ultra-processed foods. Additionally, "natural flavors" are laboratory concoctions (found in ultra-processed foods).

From Science Daily: Common food preservatives linked to higher risk of type 2 diabetes

People who consume higher amounts of food preservatives may face a greater risk of developing type 2 diabetes, according to a large new study. Preservatives are commonly added to processed foods and beverages to extend shelf life. ...continue reading "Food Preservatives Linked to Higher Risk of Type 2 Diabetes"

Published on Leave a comment on Ultra-Processed Foods and Colon Polyps

Ultra-processed foods are linked to many health harms, including heart disease and type 2 diabetes. A recent large study of women found that they are also linked to colon adenomas (polyps) - which are precursors to colorectal cancer. The more ultra-processed foods in the diet, the higher the risk of polyps (adenomas).

There was a 45% greater risk of polyps in the group eating the most ultra-processed foods (about 10 servings per day), when compared to those eating the fewest ultra-processed foods (about 3 servings per day).

The researchers point out that the rise in the rates of colorectal cancer has occurred with the rise of ultra-processed food consumption. Currently, more than 50% of the diet of Americans consists of ultra-processed foods.

Other researchers suggest that there may be other contributing factors to the rise in colorectal cancer, such as low fiber in the diet (typical Western diet), and microplastics in the environment, which are found in our food, water, and beverages.

Bottom line: Eat a diet rich in whole grains, fruits, vegetables, nuts, seeds, and legumes. This will increase the amount of fiber in your diet, and lower your intake of ultra-processed foods. Read ingredient labels and if there is something that normally is not found in a person's kitchen, then it is ultra-processed.

Examples of ingredients found in ultra-processed foods: emulsifiers, carrageenan, mono- and diglycerides, soy lecithin, polysorbate, cellulose, colors, titanium dioxide, high fructose corn syrup, hydrogenated oils, dextrose, whey protein, nitrates, artificial flavors, natural flavors, colors, etc.

From Medical Xpress: Ultra-processed foods tied to higher rates of early-onset colorectal cancer precursors in adults

Colorectal cancer used to be associated with old age, but diagnoses have become increasingly common in adults aged 50 or younger particularly in high-income countries like the United States. The reason for this trend is unclear, but a new study led by Mass General Brigham researchers, as part of the Cancer Grand Challenges PROSPECT team, suggests an important link to ultra-processed foods that merits closer investigation. ...continue reading "Ultra-Processed Foods and Colon Polyps"

Published on Leave a comment on Ultra-Processed Foods Harm Human Health All Sorts Of Ways
Credit: Wikipedia

The list of health harms from ultra-processed foods just keep growing. Unfortunately, most Americans get the majority of their calories from ultra-processed foods. A recent series of studies found that ultra-processed foods harm every one of our major organs. They increase the risk of many chronic diseases (e.g., heart disease, type 2 diabetes, obesity ) and early death.

How do you know a food is ultra-processed? Look at the ingredient list and if there is something that normally is not found in a person's kitchen, then it is ultra-processed. Examples of such ingredients are: emulsifiers, carrageenan, mono- and diglycerides, soy lecithin, polysorbate, cellulose, colors, titanium dioxide, high fructose corn syrup, hydrogenated oils, dextrose, whey protein, nitrates, flavors (artificial and natural), colors, etc. (Yes, natural flavors are laboratory concoctions.)

Ultra-processed foods are food products manufactured with all sorts of ingredients (additives) that have been added to extend shelf-life or manipulate the taste, flavor, or appearance. Ultra-processed foods are "formulations of ingredients" that result from a series of industrial processes (thus "ultra-processed").

Bottom line: Read labels! Try to avoid foods with ingredients not normally found in your kitchen. Try to eat as many whole foods and minimally processed foods as possible.

Excerpts from The Guardian: Ultra-processed food linked to harm in every major human organ, study finds

Ultra-processed food (UPF) is linked to harm in every major organ system of the human body and poses a seismic threat to global health, according to the world’s largest review.UPF is also rapidly displacing fresh food in the diets of children and adults on every continent, and is associated with an increased risk of a dozen health conditions, including obesity, type 2 diabetes, heart disease and depression.

...continue reading "Ultra-Processed Foods Harm Human Health All Sorts Of Ways"

Published on Leave a comment on Health Effects From Titanium Dioxide In Foods
Titanium dioxide nanoparticles Credit: Wikipedia

Titanium dioxide appears in many foods and some medicines (e.g., Allegra), in order to make colors and whites look brighter. In other words, it is an unnecessary food additive, found in a large variety of (ultra-processed) foods, including some candies, gum, frosting, soups, and even macaroni and cheese. It is allowed in the US (in over 11,000 food products!), but banned in Europe due to its harmful health effects.

A number of studies have linked titanium dioxide in its small nanoparticle form (between 1 and 100 nanometers) with a number of health harms, including to the gut (intestines). A recent study found that nanoparticle titanium dioxide has harmful or disruptive effects on the intestinal endocrine (hormone) system, resulting in abnormal blood sugar (glucose) levels, which can lead to insulin resistance and diabetes. It also caused intestinal lining changes, reduced levels of gut hormones, and resulted in a drop in enteroendocrine cells

Larger particles of titanium dioxide Credit: Wikipedia

While the study was done in mice, the results are also thought to apply to humans. The study didn't find the same health harms from larger titanium dioxide particles called microparticles (about the size of a fine grain of sand), but only from the nanoparticles. The problem is that nanoparticles are so small that once ingested, they get into cells and tissues throughout the body. However, large particles can be excreted from the body.

Bottom line: Unfortunately, it's the small nanoparticles that are so common in foods that we ingest. Read labels carefully and try to avoid those with titanium dioxide or artificial colors (includes titanium dioxide).

Excerpts from two informative articles: 1) From investigative journalism site US Right to Know: Tiny titanium dioxide particles in food raise blood sugar, disrupt gut hormones in mice, study finds

The study, published this month [May 2025] in Food and Chemical Toxicology, adds to growing concerns over the safety of titanium dioxide (TiO₂), a widely used color additive that is banned in the EU but widely used in the U.S. and elsewhere. It also highlights the food industry’s increasing use of microscopic materials to preserve or enhance foods.  ...continue reading "Health Effects From Titanium Dioxide In Foods"

Published on Leave a comment on Good Book About Ultra-Processed Food

There is much concern with the amount of highly or ultra-processed foods the typical American eats - over 50% of the calories eaten daily! A very good book about ultra-processed food is Ultra-Processed People, by Dr. Chris van Tulleken. This book discusses the history of ultra-processed foods (e.g., coal to make "synthetic butter" or margarine), the health harms, and why they are such a big part of our diet.

Ultra-processed foods are food products manufactured with all sorts of ingredients (additives) not normally found in our kitchens. Examples of such ingredients are: emulsifiers, carrageenan, mono- and diglycerides, soy lecithin, polysorbate, cellulose, colors, titanium dioxide, high fructose corn syrup, hydrogenated oils, dextrose, whey protein, nitrates, flavors (artificial and natural), colors, etc.

These ingredients have typically been added to extend shelf-life or manipulate the taste, flavor, or appearance. Ultra-processed foods are "formulations of ingredients" that result from a series of industrial processes (thus "ultra-processed"). Researchers say that "ultra-processed foods are not real food" due to all the modifications and alterations.

One large review of studies (none of which were affiliated with companies producing ultra-processed foods) found that eating ultra-processed foods are linked to over 30 health harms. Some of the health harms: early death, death from heart disease (cardiovascular disease), type 2 diabetes, adverse sleep outcomes, wheezing, cancer (e.g., colorectal cancer), and obesity. In general, the more ultra-processed foods one ate, the higher the risk for harms (a dose-dependent effect).

Chris van Tulleken - Ultra-Processed People. Published by Cornerstone Press in the UK, and W.W. Norton in the US in 2023. Lots of references to back up what he writes.

Published on Leave a comment on Some Food Ingredients Were Developed to Deal With Industrial Waste
Crisco can Credit: Wikipedia

Americans now consume all sorts of ultra-processed foods daily. In fact, they now are the majority of the daily diet of Americans. What many people don't really understand is that ultra-processed foods involve all sorts of laboratory derived chemicals and ingredients. In fact, some (Crisco, saccharine, etc.) were developed to deal with industrial waste!

A good short video (6 minutes) about this from The Guardian: How We Created Ultra-processed Food From Industrial Waste

In the UK and US, more than half the average diet consists of ultra-processed foods. For some people, especially those who are younger, poorer or from disadvantaged areas, a diet comprising as much as 80% UPFs is typical, and this has been linked to a myriad of harmful effects to health.

Neelam Tailor traces the surprising journey of ultra-processed foods from their origins in industrial waste to today's complex ingredient lists and the regulatory loopholes that paved the way.

Published on Leave a comment on Eating Ultra-Processed Plant-Based Foods Is Not Healthy

Eating plant-based foods has health benefits. But only if it's from real foods, and not ultra-processed. A recent study found that the more not ultra-processed plant-based foods a person ate (and the less ultra-processed plant-based foods), the lower their risk of cardiovascular disease  and early death.

The results show that eating minimally processed food is heart protective. And the reverse is also true: higher consumption of plant-based ultra-processed foods was associated with a greater risk of heart disease (including heart attacks and strokes) and early death from heart disease.

Read the ingredient lists! When there are ingredients that are not normally found in your kitchen (e.g., carrageenan, artificial or natural flavors, titanium dioxide, soy lecithin, high-fructose corn syrup, cellulose) - then they are ultra-processed foods. Ultra-processing strips away a food's nutrients, as well as fiber.

Yes, trying to lower consumption meat consumption and eating more plant-based foods is a good goal. But...Many meat-free foods (e.g., boxed macaroni and cheese), dairy substitutes, and plant-based "meats" are not healthy. Lots of chemicals were added to make it more meat-like or a dairy substitute - thus they are ultra-processed foods.

Packaged breads, buns, cakes, cookies and soda are meat free and plant-based foods, but they generally are ultra-processed.

Bottom line: Try to eat more fresh, frozen, or minimally plant-based foods. This is a diet rich in whole grains, fruits, vegetables, legumes (beans), seeds, nuts. A good example is a Mediterranean-style diet, which has been shown to have many health benefits.

From Washington Post: When plant foods are ultra-processed, the health benefits disappear

Eating a plant-based diet is good for your health, but not if those plant foods are ultra-processed, a new study has found.

The findings show that all plant-based diets aren’t the same, and that plant foods can have very different effects on your health depending on what manufacturers do to them before they reach your plate. ...continue reading "Eating Ultra-Processed Plant-Based Foods Is Not Healthy"

Published on Leave a comment on Over 30 Health Harms Associated With Ultra-Processed Foods

The studies finding health harms from ultra-processed foods keep coming. Ultra-processed foods are food products manufactured with all sorts of ingredients (additives) not normally found in our kitchens. Examples of such ingredients are: emulsifiers, carrageenan, mono- and diglycerides, soy lecithin, polysorbate, cellulose, colors, titanium dioxide, high fructose corn syrup, hydrogenated oils, dextrose, whey protein, nitrates, flavors (artificial and natural), colors, etc.

A large review of studies (none of which were affiliated with companies producing ultra-processed foods) found that eating ultra-processed foods are linked to over 30 health harms. Some of the health harms had especially strong associations: early death, death from heart disease (cardiovascular disease), type 2 diabetes, adverse sleep outcomes, wheezing, and obesity. In general, the more ultra-processed foods one ate, the higher the risk for harms.

Bottom line: Read ingredient lists, and try to avoid ultra-processed foods. Even foods such as cereals can have one that is ultra-processed (a formulation of ingredients that result from industrial processes) next to one that only has natural real ingredients without any additives.

From Medical Xpress: Consistent evidence links ultra-processed food to over 30 damaging health outcomes

Consistent evidence shows that higher exposure to ultra-processed foods is associated with an increased risk of 32 damaging health outcomes including cancer, major heart and lung conditions, mental health disorders, and early death. ...continue reading "Over 30 Health Harms Associated With Ultra-Processed Foods"

Published on Leave a comment on Food Additives and Higher Cancer Risk

Most Americans eat highly processed or ultra-processed foods every single day, with most of their daily calories from them! There are all sorts of health risks from these foods, with a recent study finding an overall increased risk of cancer, as well as prostate and breast cancer.

Emulsifiers are food additives found in many ultra-processed foods. A large French study found that higher intakes of the emulsifiers carrageenan, mono and diglycerides are linked to an overall increased risk of cancer, as well as an increased risk in prostate and breast cancers.

Bottom line: Read the ingredients listed on labels! As much as possible, try to only buy and cook foods with ingredients that you would find in a kitchen. For example, flour, sugar - yes, chemical sounding names - no.

From Medscape: Are Food Emulsifiers Associated With Increased Cancer Risk?

...continue reading "Food Additives and Higher Cancer Risk"