Latest news with #ultraprocessedfood
Daily Mail
an hour ago
- Health
- Daily Mail
Diet mistake could trigger deadly Parkinson's, study suggests - experts discover new clue about who is most at risk
People who regularly eat ultraprocessed foods could be at a higher risk of developing Parkinson's disease, a new study has suggested. The additives in favourites like crisps, biscuits and supermarket, packaged bread can harm the trillions of beneficial bacteria in the gut. These compromised bugs send signals to the brain that triggers damage seen in the degenerative condition, according to scientists. Research has long shown that diets high in ultraprocessed food can disrupt the natural balance of bacteria in the gut, triggering inflammation that can trigger a host of health complications—including problems with brain activity. Now, experts from King's College London have explored the impact on the risk of Parkinson's—which causes cognitive decline and mobility problems due to the death of nerve cells in the brain. The researchers studied 88 participants with Parkinson's and found they had a less diverse gut microbiome—the community of 'friendly' bacteria that live in the gut and communicate with the brain—than the healthy controls. They also had higher levels of harmful bacteria in the gut, which has been linked to the degenerative disease. Intriguingly, their experiments also showed that a good and consistent oral hygiene routine could potentially ward off this precursor the disease. This is because harmful bacteria found in the mouth can migrate to the gut, where they have knock-on effects for the rest of the body, the scientists suggested. It comes as studies show Parkinson's is on the rise in the UK. Currently, around 153,000 people are affected, but experts predict this figure will rise to 172,000 adults by 2030. The staggering increase is thought to be a result of a combination of factors including environmental toxins and the rapidly aging population. Writing in the journal Gut Microbes, researchers suggested a significant change in bacteria found in the gut and the mouth may promote inflammation, which damages neurons in the brain that create dopamine, a neurotransmitter that affects movement and mood and is lacking in Parkinson's sufferers. The researchers found that patients with mild cognitive impairment had more harmful bacteria in the gut, which could cause damage to dopamine-producing neurons in the brain. Therefore, the experts suggested that eating a balanced, diverse diet low in ultraprocessed food could slash the risk of developing Parkinson's and help delay the cognitive symptoms of the condition. However, Dr Frederick Clasen, co-author of the study, said: 'We don't yet know if the bacteria are causing the cognitive decline or if changes in the body due to Parkinson's allow these bacteria to grow. 'But our findings suggests they [harmful bacteria] may play an active role in worsening symptoms'. There are around 18,000 new diagnoses of Parkinson's every year in the UK, mostly in people 45 and older. Parkinson's disease is a progressive movement disorder in which the brain cannot produce enough dopamine, a neurotransmitter that controls movement. A lack of dopamine leads to issues like tremors and falls, and can contribute to cognitive changes. In the study, saliva and stool samples were taken from two groups of Parkinson's patients—41 showed signs of mild cognitive impairment and 47 suffered significant cognitive symptoms, akin to dementia. There were also 26 healthy control participants with no Parkinson's diagnosis. The authors found a reduction in levels of three beneficial bacteria in Parkinson's patients, including two that are known to be protective against dementia. Researchers added that low levels of bacteroides uniformis—another type of bacteria associated with Parkinson's and dementia—could be an indication of too little dopamine. They also found that the migration of bacteria that is usually found in the mouth to the gut could be a risk factor for Parkinson's. However, researchers acknowledged that they failed to consider other lifestyle factors—such as diet, stress, sleep, and exercise—that are known to impact the gut microbiome. According to the Parkinson's Foundation, digestive issues are one of the most common symptoms in Parkinson's, with constipation affecting up to 70 per cent of those diagnosed. This symptom often begins before the onset of tell-tale movement delays and other early signs of the disease. While research on Parkinson's and the gut is in its infancy, it has long been suggested that activity in the gut influences the brain. 'These toxins could be used as biological markers to identify patients at higher risk of Parkinson's,' explained Frederick Clasen, microbiome researcher and co-author of the study at King's College London. 'In the future, they might also be targets for new treatments that protect the brain by changing the gut environment,' he added. The findings come as Chinese scientists discovered those who regularly eat ultraprocessed foods have nearly triple the risk of developing Parkinson's. They found people who ate 11 or more servings of ultraprocessed foods a day—such as sugary condiments, sweets, and processed meat—were 2.5 times more likely to show early signs of the degenerative disease. The researchers believe additives in ultraprocessed foods like emulsifiers and sweeteners may trigger chemical reactions that damage dopamine-creating neurons in the brain.
BBC News
4 days ago
- Business
- BBC News
Should you be eating food products with fewer ingredients?
For gluten-free, citrus-free and tomato-free Kerry Clayton, shopping and cooking is a well as her own food requirements, her 10-year-old son is dairy and family shops at multiple stores each week to get the best free-from options, cooks adaptable meals like jacket potatoes and pasta, and makes cakes and cookies from spends about an hour a week baking, on top of running two online jewellery businesses and parenting another M&S launched its Only range in March, with products featuring six or fewer ingredients, Ms Clayton described it as "a dream".That was despite higher prices - its one-ingredient corn flakes cost £2.50 for a 325g box, compared with 90p for 500g of the standard kind."For standard shoppers, it seems a lot, but for us with allergies, it's about normal," says Kent-based Ms Clayton."It's hard to find enjoyable things we can all eat. If you're used to the luxury of standard cereal, you might not enjoy alternatives, or understand the extra cost - but for those of us that need low ingredient food, it's perfect." Life might just be about to get a lot easier for Ms Clayton. More retailers and food brands are taking M&S's lead to offer more items containing fewer ingredients, prompted by the concern around ultra-processed food (UPF) that has been growing since Dr Chris Van Tulleken released his book, "Ultra-Processed People", in is ultra-processed food?Less processed is growing in Hopkins, founder of IND!E, a platform which helps small food and drink brands get into big retailers, says he's seen a 40% increase in retailer enquiries over the past year about products with fewer ingredients. He is taking bigger orders specifically from Ocado, Selfridges and John Lewis."Retailers are responding to growing consumer demand for simpler, more recognisable ingredient lists," says Harrogate-based Mr Hopkins. Feeling the need to offer a less-processed product, plant-based brand THIS, which makes meat-free sausages, burgers, chicken and bacon, has recently launched a new Super Superfoods designed to be the protein component of a meal, and features natural ingredients, like beans, seeds and is also responding to surveys indicating that shoppers are avoiding meat replacement products, due to their processed nature and the presence of artificial Byrne, innovation and sustainability director at THIS is concerned about "consumer confusion and hesitation"."We understand we are classified as a UPF, however, that has little bearing on whether our products are healthy, because their nutritional properties are extremely good. Our products are high in protein, high in fibre, low in saturated fat and low in sugar," says London-based Mr Byrne."It has been frustrating in many ways as it has shifted the focus away from the most important thing about food, which is the nutrition aspect." So has the public been misled that all ultra-processed food is bad, and all unprocessed food is good?Nutritionist Dr Laura Wyness thinks so, expressing disappointment that the M&S Only range puts "hype over health"."It may be that consumers are looking for products with shorter ingredient lists, but to leave out fortified nutrients is a backwards step for public health nutrition. We should be encouraging more nutrient dense foods in the diet, and fortifying products such as plant milk and dairy alternatives and breakfast cereals," says Edinburgh-based Dr Wyness."This seems like one occasion that the customer is not always right - mainly due to the misinformation that is informing their food choices."Dr Jibin He says UPF as a term is not a helpful indicator of whether something is healthy or unhealthy, as the concept, and how it is explained to the public, is food, Dr He notes, will remain an essential part of feeding a large and growing human population, as processing ensures food safety, extends shelf life, and reduces waste."Take tofu as an example. It is a great source of protein, low in fat and considered as a healthy alternative to meats, particularly red meat. It is also more environmentally tofu would be considered as a UPF whereas red meat would be an unprocessed food," says Dr He, who is head of science and a chartered food scientist at Teesside University. He has also collaborated with food manufacturers and food technology companies to improve processing technologies. For food brands wanting to create less processed products, Dr He advises that it can be done by simplifying the formulas of existing products, and looking at new processing and packaging technologies that mean fewer ingredients can be used."Many food products have extremely complex formulas, and a manufacturer may not fully understand the functions of each listed ingredient in their formula."I would advise food manufacturers to closely examine their formulas and identify which ingredients are absolutely necessary and which they can do without," Dr He recommends."Novel food processing technologies can also help produce products with higher nutritional retention and longer shelf life without significantly altering the physical structure and chemical composition of the food." Dr He is also expecting a rise in marketing to push the virtues of less processed food products, as well as to justify their higher price porridge brand 3Bears, for example, recently launched its own range of low ingredient breakfast cereals, in partnership with footballer Harry Kane. Mr Kane appears in product promotion, and is also a company shareholder.3Bears' oat cinnamon loops, containing seven ingredients, are priced at £3.99 for compared with Only multigrain hoops from M&S, containing five ingredients, at £2.50 for 300 grams, while Waitrose Essential multigrain hoops are £1.25 for 375 grams, and contain 22 ingredients."With our oat flakes it was really hard to get the texture and crunchiness right – as we only wanted to use three ingredients, and oats are very different to process than other grains. With the costs of creating products with fewer ingredients higher and the process harder, the price points are reflective of this," explains 3Bears co-founder Caroline Nichols. For some foods, the debate over UPF, seems less of a problem. The UK confectionery market continues to grow steadily, and is worth about £14.8bn, despite it having a high proportion of UPF cream ball brand Little Moons might list over 30 ingredients on some of its flavours, but it now exports from the UK to 35 countries, and supermarkets have copied it with own-brand Farquhar, the company's marketing, innovation and sustainability director, is confident that treat food brands can ride out the UPF storm, so he isn't in a hurry to slash Little Moon's ingredient list."The reality of a category like ice cream is that certain ingredients are needed to keep the product stable through the food supply chain, like emulsifiers and stabilisers. So unless we're all going to start making ice cream at home regularly then off-the-shelf ice cream still has a role to play," says London-based Mr Farquhar."I'm sure the M&S 'Only' chocolate bars are delicious, but they're speaking to a very specific audience, and I doubt the big confectionery brands are going to be willing to compromise the core product attributes consumers love."
Yahoo
6 days ago
- Health
- Yahoo
Ultra-processed food found strongly linked to early onset Parkinson's
People who regularly eat ultra-processed food may be at a higher risk of developing early signs of Parkinson's disease than those who don't, a new study suggests. Ultra-processed food includes mass-produced bread, crisps, cereals, and fizzy drinks which contain preservatives, artificial colours and flavours as well as additives like emulsifiers. Previous studies have linked frequent consumption of ultra-processed food to health problems such as obesity, heart illness, cancer, and early death. Now, a study published in the journal Neurology suggests that regularly eating ultra-processed food is strongly linked to early signs of Parkinson's disease, which could progress into more serious symptoms like tremors and slowed movement. 'Our research shows that eating too much processed food, like sugary sodas and packaged snacks, might be speeding up early signs of Parkinson's disease,' Xiang Gao, an author of the study from Fudan University in China, said. 'Eating a healthy diet is crucial as it has been associated with a lower risk of neurodegenerative diseases and the dietary choices we make today can significantly influence our brain health in the future.' The study assessed 43,000 people with an average age of 48 who did not have Parkinson's initially. Their health status was tracked for 26 years with regular questionnaires and medical exams. Researchers looked out for the participants' sleep behaviour, constipation, depressive symptoms, body pain, impairment in colour vision, excessive daytime sleepiness, and reduced ability to smell to determine if they had early signs of Parkinson's. They also had the participants complete a food diary every two to four years, detailing what they ate and how often. Researchers calculated each person's average daily intake of ultra-processed food and divided them into five categories on the basis of how much of it they ate. The first group ate 11 or more servings of ultra-processed food per day on average and the lowest-ranked category fewer than three servings a day. The first group had a 2.5-fold higher chance of having three or more early signs of Parkinson's disease compared to people consuming fewer than three servings a day, researchers found. This was after adjusting for factors such as age, physical activity and smoking. Researchers also found that eating more ultra-processed food was strongly linked to a greater risk for nearly all symptoms except constipation. 'Choosing to eat fewer processed foods and more whole, nutritious foods could be a good strategy for maintaining brain health,' Dr Gao said. Citing a limitation of the study, researchers said the participants self-reported the amount of ultra-processed food they ate, meaning they might not have accurately remembered how much they ate. 'More studies are needed,' Dr Gao noted, 'to confirm our finding that eating less processed food may slow down the earliest signs of Parkinson's disease.'
Medscape
27-05-2025
- Health
- Medscape
Biomarker Scores Pinpoint Diets High in UPFs
New poly-metabolite scores worked as objective measures of ultraprocessed food (UPF) intake and could curb reliance on self-report data in studies. METHODOLOGY: Using ultra–high performance liquid chromatography with tandem mass spectrometry, researchers analyzed existing metabolite data from blood and urine specimens provided by 718 individuals aged 50-74 years who participated in various clinical trials. They then used machine learning to identify metabolic patterns associated with high UPF consumption to estimate UPF-metabolite correlations and build poly-metabolite scores of UPF uptake. They tested the scores in a post hoc analysis of a previously conducted small randomized, controlled crossover trial of 20 adults who ate a diet high in UPF (80% of energy consumed) and a diet without UPF for 2 weeks each in random order. TAKEAWAY: The poly-metabolite scores differentiated, within individual, between the diets that were 80% and 0% energy from UPF. The mean UPF intake was 50% energy, and this correlated with serum and 24-hour urine metabolites. The findings need to be replicated in other age groups and populations. Research on the prospective association between UPF-correlated metabolites, poly-metabolite scores, and disease risk is warranted. IN PRACTICE: 'Limitations of self-reported diet are well known,' lead investigator Erikka Loftfield, PhD, of the US National Cancer Institute said in an accompanying press release. 'Metabolomics provides an exciting opportunity to not only improve our methods for objectively measuring complex exposures like diet and intake of ultraprocessed foods, but also to understand the mechanisms by which diet might be impacting health.' SOURCE: The study led by Loftfield was published in PLOS Medicine . LIMITATIONS: Study participants were older US adults whose diets may vary from other populations. Poly-metabolite scores should be evaluated and iteratively improved in populations with diverse diets and a wide range of UPF intake. DISCLOSURES: The research leading to these results received funding from the National Institutes of Health (NIH) Intramural Research Program at the National Cancer Institute and National Institute of Diabetes and Digestive and Kidney Diseased, as well as Fundação de Amparo à Pesquisa do Estado de São Paulo. Only one coauthor declared having competing interests, as noted in the paper. Credit Lead image: Rimidolove/Dreamstime Medscape Medical News © 2025 WebMD, LLC Cite this: Biomarker Scores Pinpoint Diets High in UPFs - Medscape - May 27, 2025.
Washington Post
13-05-2025
- Health
- Washington Post
The MAHA movement's fatal flaw
At the core of the 'Make America Healthy Again' movement is a fatal contradiction. On the surface, it purports to favor the prevention of diseases over the treatment of them. Some of its approaches seem to be common sense: Who could argue against cutting ultra-processed food and removing harmful pesticides?
