Esther López-García
Professor of Preventive Medicine and Public Health at the Autonomous University of Madrid, President of the Nutrition and Obesity Study Observatory (NAOS), and member of the Nutrition Group of the Spanish Society of Epidemiology
The study is of good quality, in the field of basic laboratory research, to understand the effects of additives that are used by the food industry.
This research shows how some of the components of ultra-processed products, in particular emulsifiers, have a detrimental effect on different physiological parameters in experimental animals. However, there is already evidence in the literature from epidemiological studies (which examine how regular consumption of ultra-processed products produces short, medium and long-term effects on health). These studies have shown that high consumption of ultra-processed products is associated with an increased risk of premature mortality, development of some cancers, obesity and a range of other health problems, making it inadvisable for ultra-processed foods to be part of our regular diets.
We can never extrapolate these kinds of results [in animals] to people. However, when potential harmful effects of some substances are found, public agencies that watch over people's health (in Spain, the AESAN) have the obligation to examine scientific evidence and decide whether the marketing authorisation of this substance has to be revoked.
The evidence from epidemiological studies is sufficient to advise against the consumption of ultra-processed products. The dietary recommendations issued by AESAN for the general population, which emphasise the consumption of foods within traditional Spanish dietary patterns, and which recommend minimising the consumption of processed products, rich in salt, sugar, poor-quality fats and food additives, also apply to pregnant women. There are additional nutritional recommendations for this specific group, in addition to others that are proposed in obstetric consultations on a regular basis.