Deadly Diseases are Associated with Processed Foods

The risks associated with a diet high in ultra-processed foods extend beyond momentary discomfort. Increased risk of obesity, cardiovascular diseases, and diabetes are just the tip of the iceberg. These foods often lack essential nutrients, contributing to deficiencies that can compromise your overall well-being.

Obesity

One of the primary risk factors associated with processed foods is obesity. These products are often high in calories, sugars, and unhealthy fats, contributing to excessive calorie intake. Regular consumption of processed foods can lead to weight gain, which is a significant risk factor for various health issues, including cardiovascular diseases, altered gut microbiota and immune health, and diabetes.

Cardiovascular Diseases

Diets rich in processed foods, particularly those high in trans fats, saturated fats, and sodium, are linked to an increased risk of cardiovascular diseases. Elevated levels of bad cholesterol (LDL) and increased blood pressure are common consequences of a diet high in processed foods, contributing to heart problems.

Type 2 Diabetes or Metabolic Syndrome

The high levels of added sugars and refined carbohydrates in many processed foods can contribute to insulin resistance and an increased risk of developing Type 2 diabetes. Managing blood sugar levels becomes challenging when processed foods form a significant part of the diet.

Digestive Issues

Processed foods often lack the dietary fiber necessary for healthy digestion. Insufficient fiber intake can lead to constipation, irregular bowel movements, and an increased risk of developing gastrointestinal issues such as diverticulitis.

Nutrient Deficiency

Many processed foods lack essential vitamins, minerals, and other nutrients found in whole, unprocessed foods. Relying on processed options can lead to nutrient deficiencies, compromising overall health and increasing the risk of various health conditions.

Inflammation

The additives and preservatives present in processed foods can contribute to chronic inflammation in the body. Chronic inflammation is linked to a range of health issues, including autoimmune disorders, arthritis, and an increased risk of certain cancers.

Cancer Risk

Some processed foods may contain additives, preservatives, and chemicals that have been associated with an increased risk of cancer. For example, the presence of acrylamide in some processed snacks and the potential exposure to carcinogens like nitrites in processed meats.

Dental Issues

Processed foods, especially those high in sugars and acids, can contribute to dental problems such as cavities and tooth decay. Frequent consumption of sugary snacks and beverages without proper oral care can lead to long-term dental issues.

Glyphosate and Other Chemicals in Processed Foods

The presence of glyphosate and other harmful chemicals in processed foods is a cause for concern. Glyphosate is a widely used herbicide and the active ingredient in many weed killers. It is commonly sprayed on crops, such as soy, corn, and wheat, as a means of weed control. Residue from glyphosate can end up in processed foods made from these crops. Glyphosate has been a subject of debate due to its potential health effects, including its association with disruptions in the gut microbiome, immunity and its classification by some organizations as a possible human carcinogen.

Processed foods may contain residues of various pesticides and insecticides used during the cultivation of crops. These chemicals are employed to protect crops from pests, but their presence in the food supply can raise concerns about potential health effects, including neurological issues and developmental problems.

Additives and Preservatives

In addition, many processed foods contain artificial preservatives to extend shelf life and prevent spoilage. Common preservatives include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and sodium nitrate. While deemed safe in limited quantities by regulatory bodies, long-term exposure to these chemicals may have adverse health effects. Processed foods also often contain artificial flavorings and colorings to enhance their taste and appearance. These additives are created through chemical processes and may have unknown health implications. Some individuals may be sensitive or allergic to certain artificial additives.Furthermore additives in foods can impede microbiome and immune functions, leading to compromised metabolic health, amongst other factors.

Toxic Food Additives

HFCS is a sweetener derived from corn and is commonly used in processed foods and sugary beverages. Also, many processed foods, especially those with partially hydrogenated oils, contain trans fats. Sodium benzoate is a preservative commonly used in processed foods and beverages. While generally recognized as safe when consumed in limited quantities, some studies suggest that when combined with certain additives, it may form benzene, a known carcinogen. MSG (Monosodium Glutamate) is a flavor enhancer used in many processed foods to impart a savory taste. As well, nitrites and nitrates are commonly used in processed meats as preservatives and to enhance color. However, when these compounds react with certain substances during cooking or digestion, they can form nitrosamines, which are also potential carcinogens. Furthermore, processed foods labeled as “diet” or “low-calorie” often contain artificial sweeteners like aspartame, saccharin, or sucralose. While these sweeteners are deemed safe by regulatory agencies, trans fats are artificially created, and the production of HFCS involves several chemical processes. Some studies have raised concerns about their impact on gut health and metabolism, and overconsumption has been linked to obesity, insulin resistance, and other metabolic issues.

Diseases Linked to Ultra-Processed Foods

The link between ultra-processed foods and chronic diseases is well-established. Consuming a diet high in ultra-processed foods, particularly those rich in refined carbohydrates and added sugars, is associated with an increased risk of developing Type 2 diabetes. These foods can contribute to a cluster of conditions including abdominal obesity, elevated blood pressure, high blood sugar levels, and abnormal cholesterol levels. Thus, the presence of metabolic syndrome increases the risk of cardiovascular diseases, diabetes, and stroke.

Also, diets dominated by ultra-processed foods are often high in trans fats, saturated fats, sodium, and added sugars. These components can contribute to elevated levels of bad cholesterol (LDL), high blood pressure, and inflammation, all of which are risk factors for cardiovascular diseases such as heart attacks and strokes. Additionally, the high sodium content in many ultra-processed foods can contribute to hypertension. Excessive sodium intake can lead to fluid retention and increased blood pressure, increasing the risk of cardiovascular diseases.

Ultra-processed foods are often energy-dense but nutrient-poor, leading to overconsumption of calories without providing essential nutrients. Regular consumption can also contribute to certain cancers, non-alcoholic fatty liver disease (NAFLD), depression and other mental health disorders. The lack of dietary fiber, can contribute to digestive issues such as constipation, irregular bowel movements, altered gut microbiota, and gastrointestinal disorders. Furthermore, the inflammatory nature of these foods could potentially trigger or worsen autoimmune conditions.

Gut & Immune Alterations

Alterations in adaptive immune memory to metabolic signaling have also been demonstrated in a growing body of research relative to the increased intake in ultra-processed foods. Through many mechanisms this can disrupt signaling pathways affecting hunger and satiety further perpetuating impeded metabolic health.

Gut microbiota and immune alterations can lead to impeded metabolic health and systemic inflammation. The growing prevalence of obesity has been suggested to be associated with the rise in processed foods and additives. Reactive oxygen species (ROS) from environmental toxins and food additives have also been shown to induce alterations in insulin secretion as well as systemic inflammation. Alterations in the composition and motility of the gut microbiome and immune function have also been demonstrated with links to excess amounts of these foods, with an etiological role in obesity. For instance, the mucosal lining of the gut has been shown to be impeded by these

Processed foods have also been demonstrated to impede the mucosal lining of the gut, further disrupting signaling pathways. This can also result in altered intestinal permeability and inflammation which can further compromise the immune system. A chemical found in a number of processed foods, Titanium dioxide, has been shown to have immune compromising properties, while also inducing inflammation related to the ability of TiO2 nanoparticles (NPs) to cross biological barriers in the body and accumulate in the body, hence compromising systemic health. In particular, the pancreas, liver and spleen have been shown to be affected by this food chemical, further underscoring the importance of whole nutrient dense foods as real as possible.

Gut alterations are also significant. A 2024 review further on the promising benefits of fecal microbiota transplants (FMT) for obesity in addressing modifications in gut microbiota and immune function. A 2023 systematic review showed the effects of this treatment on obesity. Ten randomized controlled trials (RCTs) revealed that 334 participants who received this treatment had improved biomarkers of CRP, fasting glucose, HOMA-IR, blood pressure, cholesterol as well as appeared to modulate appetite regulation and satiety, as evidenced by a reduce in caloric intake. This further underscores the importance in the microbiome and immune function in influencing metabolic health and the etiological role in obesity.

Addressing these facets of health with appropriate use of probiotics, prebiotics and synbiotics have also been indicated to improve metabolic health by targeting these underlying mechanisms. There is evidence that inflammatory markers also improve with addressing these aspects of health, as well as neuroendocrine and gut-microbiota brain signaling pathways

Lifestyle factors including sleep and circadian rhythm balance, exercise and stress management are also imperative in supporting these imperative homeostatic functions, metabolic and all facets of health.

References:

1. Obesity:
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   • Hu, F. B. (2013). Resistant Starch and the Effects of Diet on Weight Loss and Insulin Sensitivity. Obesity Reviews, 14(5), 439-452.
2. Cardiovascular Diseases:
   • Mozaffarian, D., & Willett, W. C. (2016). Trans Fat and Cardiovascular Disease. BMJ, 353, i2427.
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3. Type 2 Diabetes and Metabolic Syndrome:
   • Aune, D., et al. (2015). Dietary Fiber and the Risk of Type 2 Diabetes: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Diabetes Care, 38(6), 1128-1136.
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4. Digestive Issues:
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5. Nutrient Deficiency:
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6. Inflammation:
   • Calder, P. C. (2017). Nutrition, immunity and COVID-19. BMJ Nutrition, Prevention & Health, 3(1), 1-7.
   • McCarty, M. F., & Barroso, M. (2018). Dietary factors that influence inflammation and its consequences. The Journal of Nutrition, 148(12), 1920S-1929S.
7. Cancer Risk:
   • WCRF/AICR. (2018). Diet, Nutrition, Physical Activity and Cancer: A Global Perspective. World Cancer Research Fund.
   • Bouvard, V., et al. (2015). Carcinogenicity of processed meat. The Lancet Oncology, 16(16), 1599-1600.