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New evidence links ultra-processed foods with a range of health risks

新證據表明過度加工食品會帶來一系列健康危害

? Pumba / Adobe Stock

上海譯銳翻譯    2019-6-3     16:59

Policies that limit ultra-processed food intake are urgently needed, say researchers

研究人員表示，我們亟需限制過度加工食品攝入的政策

Two large European studies published by The BMJtoday find positive associations between consumption of highly processed ("ultra-processed") foods and risk of cardiovascular disease and death.

由BMJ today所出版的兩大歐洲研究發現，攝入精加工（“過度加工”）食品與心血管疾病和死亡有明確關聯。

The researchers say further work is needed to better understand these effects, and a direct (causal) link remains to be established, but they call for policies that promote consumption of fresh or minimally processed foods over highly processed foods.

研究人員表示，要想進一步了解精加工食品對于健康的影響，還需要進一步的研究。盡管直接（偶然）的聯系仍需確立，但研究人員呼吁出臺政策，鼓勵食用新鮮或經過極少加工的食品，而非精加工食品。

Ultra-processed foods include packaged baked goods and snacks, fizzy drinks, sugary cereals, ready meals containing food additives, dehydrated vegetable soups, and reconstituted meat and fish products -- often containing high levels of added sugar, fat, and/or salt, but lacking in vitamins and fibre. They are thought to account for around 25-60% of daily energy intake in many countries.

過度加工食品包括包裝類烘焙食品和零食、起泡飲料、含糖谷類、含有食品添加劑的速成餐、脫水蔬菜湯和復原肉類和魚肉制品，這類食品通常添加了大量的糖、脂肪和/或鹽，但缺乏維生素和纖維。在許多國家，這些食品在日常能量攝入當中占大約25-60%。

Previous studies have linked ultra-processed foods to higher risks of obesity, high blood pressure, high cholesterol, and some cancers, but firm evidence is still scarce.

此前的研究已表明，過度加工食品更容易引起肥胖、高血壓、高膽固醇和某些癌癥。盡管如此，仍然缺乏有力的證據。

In the first study, researchers based in France and Brazil assessed potential associations between ultra-processed foods and risk of cardiovascular and cerebrovascular disease (conditions affecting blood supply to the heart and brain).

在第一項研究中，位于法國和巴西的研究人員對過度加工食品與心血管和腦血管疾?。ㄓ绊懶呐K和腦部血壓供應的疾病）之間的潛在關聯進行評估。

Their findings are based on 105,159 French adults (21% men; 79% women) with an average age of 43 years who completed an average of six 24-hour dietary questionnaires to measure usual intake of 3,300 different food items, as part of the NutriNet-Santé study.

他們的研究結果來自于105,159名平均年齡在43歲的法國成年人（其中21%為男性；79%為女性）。作為 NutriNet-Santé研究的一部分，研究對象平均完成了6項24小時飲食問卷調查，以測量3,300種食品通常的攝入情況。

Foods were grouped according to degree of processing and rates of disease were measured over a maximum follow-up of 10 years (2009-2018).

食品按照加工程度進行分類。隨后，在長達10年的時間內對患病率進行估量。

Results showed that an absolute 10% increase in the proportion of ultra-processed food in the diet was associated with significantly higher rates of overall cardiovascular disease, coronary heart disease, and cerebrovascular disease (increase of 12%, 13%, and 11% respectively).

結果表明，過度加工食品在飲食當中的比例增加10%后，心血管疾病、冠心病和腦血管疾病的比例有顯著增加（增幅分別為12%、13%和11%）。

In contrast, the researchers found a significant association between unprocessed or minimally processed foods and lower risks of all reported diseases.

與此相對，研究人員發現未加工或加工最為簡單的食品與低風險有著非常緊密的聯系，其所涉及的疾病風險也更低。

In the second study, researchers based in Spain evaluated possible associations between ultra-processed food intake and risk of death from any cause ("all cause mortality").

在第二項研究中，位于西班牙的研究人員對過度加工食品攝入和任何原因所造成死亡之間所可能存在的聯系進行評估（“全因死亡率”）。

Their findings are based on 19,899 Spanish university graduates (7,786 men; 12,113 women) with an average age of 38 years who completed a 136-item dietary questionnaire as part of the Seguimiento Universidad de Navarra (SUN) study.

他們的研究結果以19,899名，平均年齡在38歲的西班牙大學研究生為基礎（那行為7786，女性為12,113）。作為SUN研究的一部分，研究對象完成了136項飲食問卷調查。

Again, foods were grouped according to degree of processing and deaths were measured over an average of 10 years.

同樣，食物根據加工程度進行分組，并在平均為期10年的時間內對死亡數量進行估量。

Results showed that higher consumption of ultra-processed foods (more than 4 servings per day) was associated with a 62% increased risk of all cause mortality compared with lower consumption (less than 2 servings per day). For each additional daily serving of ultra-processed food, mortality risk relatively increased by 18% (a dose-response effect).

結果表明，與較少攝入過度加工食品相比（每天不超過2份），過度加工食品攝入越多（每天超過4份），全因死亡的風險也越高，漲幅為62%。每天每多吃一份過度加工食品，死亡風險也會增加18%（劑量反應效果）。

Both studies are observational so can't establish causality, and there's a possibility that some of the observed risks may be due to unmeasured confounding factors.

由于兩項研究都屬于觀察型，因此還無法確定因果關系。有一種可能性，某些觀察到的風險可能由某些未估量且混淆的因素導致。

Nevertheless, both studies took account of well known lifestyle risk factors and markers of dietary quality, and the findings back up other research linking highly processed food with poor health.

然而，兩項研究都考慮到了著名的生活方式風險因素和膳食質量標志物。研究結果也證實其他將過度加工食品和不健康聯系在一起的研究是對的。

As such, both research teams say policies that limit the proportion of ultra-processed foods in the diet and promote consumption of unprocessed or minimally processed foods are needed to improve global public health.

同樣，兩個研究團隊都認為，為了改善全球公眾的健康，我們需要出臺相關的政策。政策應限制過度加工食品在膳食中的占比并促進人們食用未加工或極少加工的食品。

This view is supported by Australian researchers in a linked editorial, who say the dietary advice is relatively straightforward: eat less ultra-processed food and more unprocessed or minimally processed food.

這一觀點獲得了澳大利亞研究人員的支持。澳大利亞研究人員在鏈接社論中表示，飲食建議相對直截了當：少吃過度加工食品，多吃未加工或極少加工的食品。

They say future research should explore associations between ultra-processed food and health harms in different populations around the world, and examine how harm occurs (for example by changing the gut microbiome in ways that could disturb energy balance).

他們表示，未來的研究應面向世界不同人群探索過度加工食品和健康危害之間的關系并研究危害如何發生（比如影響腸道微生物體并打破能量平衡）。

In the meantime, policy makers "should shift their priorities away from food reformulation -- which risks positioning ultra-processed food as a solution to dietary problems -- towards a greater emphasis on promoting the availability, affordability, and accessibility of unprocessed or minimally processed foods," they conclude.

同時，政策制定者“應該將注意力從食品配方重新調配上拿開（因為這有可能將過度加工食品定位為飲食問題的解決辦法），并將重點放在讓未加工食品或經過極少加工食品變得更加普遍、價格更加親民以及更加容易獲得上，”研究人員如此總結道。

需要了解的詞匯：

ultra-processed food：過度加工食品

fizzy drinks：起泡飲料

ready meals：速成餐

reconstituted meat：復原肉

Cardiovascular：心血管

Cerebrovascular：腦血管

all cause mortality：全因死亡率 

文章來源：科學日報   編輯：質控部Susan