How harmful ultra-processed foods can actually be to your health
Chips, biscuits and lollies are all common snacks found in most family pantries; however, a concerning new study has laid bare just how severe the damage they could be doing to your health.
In the study, published in the American Journal of Preventative Medicines, Canadian researchers claim up to a third of all heart disease related deaths could be linked to ultra-processed foods.
Canadian researchers claim up to a third of all heart disease related deaths could be linked to ultra-processed foods. iStock
But Australian nutritionist Danielle Shine told Today not all ultra-processed foods were bad.
“It certainly sounds scary, but it’s important to put the study and the findings into context,” she said.
“So this was a mathematical modelling study that estimated how many cardiovascular disease related deaths in Canada could potentially be linked to overall ultra-processed food consumption... however, ultra-processed foods is a pretty broad category.”
Danielle said the research was very useful, helping explore possible links to heart disease related deaths, but it did not specify which specific ultra-processed foods should be eaten less because it was such a broad category.
“The term ultra-processed food comes from a classification system that’s used for research purposes, it describes foods that are made using ingredients and processing methods that go beyond typically what’s used in a home kitchen, for example,” she said.
“So it’s a really, really broad category and it includes discretionary foods like your chips, your cakes, your biscuits, your chocolates, your soft drinks, but it also includes some fortified cereals, foods like some whole grain wraps, some plant-based milks and even convenience meals which include vegetables that can provide some health supportive nutrients to the diet.
“Nutritionally speaking, not all ultra-processed foods are nutritionally the same and it’s really important that we don’t lump them all in the same category and that we don’t fixate on that label.”
Danielle said it was crucial not to lose sight of the bigger picture, which was the overall quality of your diet.
“I recommend looking at what you can add in rather than fixating and worrying too much about what you’re going to take out,” she said.
“Build most meals around foods that we know support good health, things like vegetables, fruits, whole grains, legumes, lean proteins, these types of foods provide nutrients like fibre, vitamins, and minerals and they’re filling, so they’re going to reduce the amount of time spent snacking.
“And when we’re snacking, look for things like yoghurt, fruits, nuts, seeds, snacking is an extra opportunity to add extra nutrients.”
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