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Study shows that increased consumption of ready-to-eat foods increases the risk of death by 14%



A new study by French researchers found that an increase in consumption of ultra-processed foods by 10% is associated with a 14% higher risk of death.

The study published in the JAMA Journal of Internal Medicine examined the eating habits of over 44,000 French adults 45 years or older.

Researchers reviewed the 24-hour diet data of participants in the study launched in May 2009 and conducted a follow-up visit in 2017.

It has been discovered that weight-consumed ultra-processed foods – classified as ready-to-eat foods, which typically contain many additives – are at a higher risk.

The study found that ultra-processed foods averaged 1

4.4% of the total weight of food. After adjusting for other factors, the researchers found that the intake was responsible for a 14% increased risk of death.

The researchers say that those who increasingly consumed ultra-processed meals tended to have lower incomes, lower education, lived alone and had a higher body mass index and lower physical activity.


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