The rise of ultra-processed foods in our diets has been a cause for concern among health professionals for some time now. These foods, which are typically high in calories, sugar, and unhealthy fats, have been linked to a host of health problems, from type 2 diabetes and heart disease to certain types of cancer. A recent study has found that high consumption of ultra-processed foods is also associated with an increased risk of body fat, particularly in the abdomen. This is worrying news for anyone who regularly consumes these types of foods, which are becoming increasingly common in our modern diet. In this article, we will look at the results of this study and explore the reasons why ultra-processed foods are so harmful to our health.
A recent study published in the American Journal of Preventive Medicine explores the relationship between high consumption of ultra-processed foods (UPFs) and the distribution of body fat among adult individuals in the United States. UPFs are commonly consumed by US residents and constitute over 50% of daily caloric intake. However, UPFs are typically high in salt, refined sugars, and starch, and lack essential nutrients, making them less than ideal for long-term health. The study aimed to assess the impact of UPF consumption on body composition, including the distribution of fat throughout the body.
Prior research examined the effects of UPFs on obesity using measurements such as body mass index (BMI) and waist circumference. However, these measurements can be influenced by muscle mass, ethnicity, race, body size, and socioeconomic status. Body fat distribution has been touted as a better indicator of disease risk than BMI and waist circumference. However, it remains unclear how the consumption of UPFs affects the specific distribution of body fat and how this relationship is influenced by sociodemographic factors.
The researchers’ cross-sectional study analyzed data gathered from over 9,600 male and female US individuals aged between 20 and 59 years. Participants were recruited from four National Health and Nutrition Examination Surveys conducted between September 2022 and January 2023. All participants underwent one-day diet recalls and full-body g dual-energy X-ray absorptiometry scans to assess body composition. Using the NOVA framework, the researchers identified food items that were ultra-processed, and participants’ total energy consumption from UPFs was then categorized into quintiles. The primary outcomes measured by the study were total percent fat, gynoid percent fat, and android percent fat. The study’s secondary outcomes focused on percent fat in the trunk, legs, arms, and head, visceral-type adipose tissues (VAT), subcutaneous AT (SAT), and total abdominal fat (TAF). The study used multivariable linear regression modeling to accommodate the analysis, adjusting data for various covariates.
The mean participant age was 39 years, with 49 % of the sample population being female. The study discovered that UPF intake accounted for over 56% of individuals’ daily caloric intake. Analysis revealed that individuals with an energy consumption of UPFs in the uppermost quintile (above 72%) had a higher percentage of total fat, android fat, and gynoid fat content compared to those in the lowermost quintile (below 39%). Similar patterns were noted in the secondary study outcomes, such as body fat’s distribution in the arms, legs, and trunk.
Individuals in the uppermost quintile of UPF intake had greater TAF, VAT, and SAT area, mass, and volume compared to those in the lowermost quintile of energy consumption. The study’s findings held across most subgroups stratified by gender, age, income, and education levels. In comparison to those in the lowermost quintile of UPF intake, non-Hispanic Whites and Hispanics in the uppermost quintile had greater total body fat and gynoid body fat. Exploratory analyses indicated that UPF intake was less related to the composition of body fat among non-Hispanic Asians and Blacks than among Hispanics and non-Hispanic Whites. High UPF diet consumers were observed to be younger, non-Hispanic Whites or Blacks, with low levels of education, lower income, and smoking habits. UPF consumption was also associated with a U-shaped relationship with physical exercise.
UPFs, with their high glycemic index, cause rapid digestion and reduced nutrition for the microbiota of the large intestine. This leads to a higher proportion of caloric consumption by hosts than microbiomes, increasing body fat mass. Additionally, artificial additives in UPFs affect the microbiome’s balance, glycemic responses, hunger, and satiety levels. The lack of essential prebiotics, phenolics, and other bioactive substances that protect against obesity in UPFs may also contribute to long-term weight gain. Finally, obesogenic substances in food processing and packaging can interfere with the production, secretion, transport, and activity of hormones regulating appetite and metabolism.
In conclusion, the study suggests a relationship between increased UPF intake and body fat, with a particular affinity for android fat in US adults. However, further research is necessary to measure UPF’s impact on obesity using prospective, mechanistic, and interventional studies in various populations.
