Javier Sánchez Perona

Javier Sánchez Perona

Javier Sánchez Perona
Cargo

Senior scientist at the Fat Institute-CSIC

Topics

Study shows correlations between consumption of different types of ultra-processed foods and mortality

People who eat more ultra-processed foods have a "slightly higher" mortality rate, according to an analysis published in The BMJ. The study analysed data from more than 110,000 people followed up for over 30 years in the United States. The correlation between ultra-processed food intake and all-cause mortality was strongest for the meat, poultry and seafood group. 

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Reactions to study linking ultra-processed food to 32 health effects, with varying degrees of evidence

Eating more ultra-processed foods is linked to a higher risk of health problems, according to an umbrella review of 45 previous meta-analyses, involving almost 10 million people in total. The research, published in The BMJ, finds direct associations between exposure to ultra-processed foods and 32 health parameters. The strongest evidence links this exposure to cardiometabolic health problems, mental disorders and overall mortality.

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Reactions: study links emulsifier consumption by pregnant mice to health problems in offspring

A study in mice found "mild metabolic and neuropsychological malprogramming" in the offspring of females who, during gestation and lactation, had ingested emulsifiers, substances used to improve the texture of ultra-processed foods. The article, led by a team from IDIBAPS in Barcelona and published in PLoS Biology, states that the consumption during these periods of carboxymethylcellulose and polysorbate 80 - two common emulsifiers - diluted in water was associated with metabolic and cognitive deficits in the mouse offspring.

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Reactions: a meta-analysis shows that vegetarian and vegan diets are associated with a lower concentration of lipids such as cholesterol

A meta-analysis including 30 clinical trials published between 1980 and 2022 concludes that vegetarian and vegan diets are associated with lower blood lipid concentrations, including cholesterol. The research is published in the European Heart Journal.

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