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Diets that include "ultra-processed" ready meals can increase the risk of early death, French research suggests.
Scientists who studied a large population of more than 44,500 men and women aged 45 and older uncovered a strong link between eating badly and dying.
Every 10 per cent increase in ultra-processed food has been badociated with 14 per cent greater risk of death from any cause.
Ultra-processed food is defined by the process of being made into ready-to-eat or heat-prepared desserts.
Examples include chicken nuggets, preserved meat products, packaged snacks and instant noodle soup meals.
Study participants provided information about their habits, lifestyle, and socio-economic background before having their progress monitored for seven years.
During the 602 deaths, including 219 deaths caused by cancer and 34 by heart and artery disease.
The scientists, led by Dr. Laure Schnabel from Paris-Sorbonne University, wrote in the journal Jama Internal Medicine: "An increase in ultra-processed foods consumption is badociated with an overall higher mortality rate among this population."
Consumption of ready meals and other forms of ultra-processed food for an average 29 percent of total calorie intake, the study found.
It was also badociated with younger age, poorer education, living alone, lower physical activity and higher body weight.
There were several explanations for the findings, the scientists said.
Some ultra-processed foods contain high amounts of salt, and high sodium intake has been badociated with higher rates of cardiovascular disease and stomach cancer.
Excessive sugar in the diet was also linked to a greater risk of cardiovascular disease death.
In addition ultra-processed foods contained little fiber, which had been shown to reduce mortality risk.
Australian Associated Press
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