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A team of physicians from Florida Atlantic University’s Schmidt College of Medicine has raised concerns over the escalating consumption of ultra-processed foods and its potential health implications, drawing attention to a phenomenon they believe may be a significant contributor to declining life expectancies and rising rates of non-communicable diseases.
Ultra-processed foods, characterized by their extensive use of additives and minimal nutritional value, have become pervasive in modern diets, comprising nearly 60 percent of the average adult’s diet and almost 70 percent of children’s diets in the United States. These foods, ranging from fizzy drinks to packaged snacks, are laden with ingredients like oil, fat, sugar, and sodium, along with a myriad of emulsifiers and other additives.
In a commentary published in The American Journal of Medicine, the researchers underscore the urgent need for action in addressing the unprecedented consumption of ultra-processed foods, which they liken to a “silent killer” akin to unrecognized high blood pressure in previous decades.
“Ultra-processed foods represent a burgeoning health hazard in the standard American diet, potentially contributing to a range of non-communicable diseases including obesity, diabetes, and heart disease,” said Dawn H. Sherling, M.D., associate professor of medicine at FAU Schmidt College of Medicine and corresponding author of the commentary.
Highlighting the multifaceted nature of the issue, the authors emphasize the complex interplay of factors driving the consumption of ultra-processed foods, including societal norms, economic disparities, and insufficient public health policies. They caution that the powerful influence of multinational food corporations may impede swift policy changes aimed at curbing the consumption of these harmful products.
“While the dangers of ultra-processed foods are becoming increasingly apparent, addressing this issue requires a concerted effort involving healthcare providers, policymakers, and public health organizations,” noted Charles H. Hennekens, M.D., FACPM, co-author of the commentary.
To combat the rising tide of ultra-processed foods, the authors advocate for a holistic approach that emphasizes the promotion of whole foods and the reduction of ultra-processed options. They underscore the importance of healthcare providers in educating patients about the benefits of a balanced diet and the risks associated with excessive consumption of ultra-processed foods.
“Ultimately, addressing the health risks posed by ultra-processed foods will require a multifaceted approach that encompasses education, policy changes, and broader societal shifts towards healthier dietary choices,” concluded the researchers. “By raising awareness and fostering dialogue on this critical issue, we hope to pave the way for a healthier future for generations to come.”
