Warning items in supermarket meal deals lead to heart attacks and strokes

Warning items in supermarket meal deals lead to heart attacks and strokes Those in a study of 8.8 million people who ate more ultra processed foods (UPFs), such as pre-made supermarket sandwiches, had higher risk of heart attacks, strokes and early death Eating a bag of crisps or drinking a can of fizzy drink daily — often coupled in supermarket meal deals — is linked to a 14% increase in heart attacks and strokes. The biggest ever review of ultra processed foods (UPFs) covering studies including 8.8 million people shows they appear to increase the risk of early death. Those who consumed a lot of UPFs were at 24% higher risk of cardiovascular events and every extra 100g daily portion on average increased the risk by 14%. A typical 100g UPF portion includes items such as a cheap yogurt, a bag of crisps, a box of six chicken nuggets, a pre-made supermarket sandwich or wrap and a can of fizzy drink. Many of these options are included in popular supermarket meal deals, which office workers consume daily. Scientists suspect that additives packed into UPFs from cereal bars to pastries, pies and ready meals to make them taste nicer and last longer could actually be harming us. However it is notoriously difficult to prove the direct health impact of UPFs because the people who eat most tend to be unhealthier in other ways as well. Researchers reviewed 51 studies spanning from two to 32 years and found participants who ate a lot of UPFs were at 18% higher risk of death from any cause. They were at 31% higher risk of digestive conditions such as inflammatory bowel disease and irritable bowel syndrome. They were also at 27% higher risk of depression and anxiety, 12% higher risk of cancer and 11% increased risk of high blood pressure. Author Dr Xiao Liu, cardiovascular and metabolic disorders expert at Sun Yat-sen University, in China, said: “Replacing UPFs with minimally processed alternatives may be relevant for chronic disease prevention and primary care management.” UPFs are defined as ready-to-eat or heat-and-serve products that have undergone extensive industrial processing. They tend to contain preservatives, emulsifiers and artificial colours and flavours which could be bad for our health. For example mass produced supermarket sliced bread is a UPF as well as instant noodles, formed ham, breakfast cereals and ice cream. The researchers highlighted what they said was emerging evidence that the combination of multiple additives may exert a ‘cocktail effect’ on human health. They said lab studies have shown that the UPFs may harm the gut microbiome as well as promote inflammation and insulin resistance. The team said compounds such as acrylamide, formed in heat-treated processed foods, and acrolein which is generated during fat heating, have been linked to developing cardiovascular disease. They collated studies from America, Europe, Asia and Oceania involved 8,819,894 participants aged from 23 to 77. UPF consumption was assessed by food frequency questionnaires and 24-hour dietary recall. Analysis showed that each extra 100g per day consumed was associated with 4% greater risk of cancer, 3% of death from any cause and 2% of developing Type 2 diabetes. Commenting on the research, Gunter Kuhnle, professor of food science at Reading University, said: “Measuring food intake is notoriously difficult, as people are often not very good at remembering what they ate. Estimating UPF intake from these data is even more difficult for several reasons. “For example, artisan bread is not UPF, while supermarket bought bread generally is - but many assessment methods simply record ‘bread’. This means that observational studies that investigate associations between UPF intake and health rely on very unreliable data.” Another factor making it difficult for researchers to tease out possible health harms of UPFs is the fact that they also tend to be high in sugar and salt. They are also low in dietary fibre, protein, vitamins and minerals. Prof Kuhnle added: “Some trials show that adherence to dietary recommendations is more important than whether food is processed or ultra processed. It is therefore important to encourage the general public to follow current dietary recommendations.” Tracy Parker, nutrition lead at the British Heart Foundation, said: “We don’t currently have enough research to understand whether there is something specific within UPFs which causes these issues, like food additives, or whether the processing of the food itself alters the way our bodies respond to it. But we do know that UPFs are often high in salt, sugar and saturated fat, so it’s best to limit the amount you eat. “A good place to start is cutting back on foods like cakes, biscuits and ready‑made snacks, and cooking more meals from scratch, which can help cut down on preservatives and other additives, while also improving diet quality and supporting better heart health." The findings are published in the journal Family Medicine and Community Health. [Image text:] WALKERS 30MAY Meel COOPEL CAOUL TESCO THE CHICKEN CLUB LOVE YOUR LUN SMOKED-BACON