16/11/2025
A major European study published in The Lancet Regional Health – Europe found a link between regular consumption of ultra-processed foods and higher mortality from Parkinson’s disease, strokes, cardiovascular issues, and digestive diseases.
The research followed over 400,000 Europeans aged 35–74 for nearly 16 years. Frequent intake of large amounts of ultra-processed foods was associated with a 23% higher risk of death from Parkinson’s disease, an 11% increase for strokes, a 5–9% rise for cardiovascular diseases, and a 12% increase for digestive diseases. Overall, consumption of such foods increased the likelihood of premature death by 4%.
Ultra-processed foods include products containing additives like sweeteners, colorants, preservatives, and emulsifiers — ready-made meals, frozen pizzas, packaged sweets, snacks, and processed meats. Their high level of processing can alter food structure, speed up absorption, affect the gut microbiome, and trigger inflammation.
The dataset included 428,728 people, about 70% of them women. Norway showed the highest average consumption of ultra-processed foods (23% of daily intake), followed by the UK and Germany (17%). The lowest levels were found in France (7%), Spain (8%), and Italy (10%).
According to the study, reducing the share of ultra-processed foods in the diet by just 10% could lower risks significantly: Parkinson’s-related mortality by 22%, digestive diseases by 18%, strokes by 13%, and cardiovascular diseases by 11–12%. Researchers note limitations: diet was measured only at the start, and the observational design cannot prove direct causation.
Read the full article on:
https://cyprus-faq.com/en/north/news/novaya-evropeiskaya-issledovatelskaya-rabota-svyazyvaet-ultrapererabotannye-produkty-s-povyshennym-riskom-smertnosti/
