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The Unexpected Villain in Plant-Based Diets

News Feed
Friday, June 14, 2024

Research from the University of São Paulo and Imperial College London indicates that plant-based ultra-processed foods may increase the risk of cardiovascular diseases, contradicting their healthy marketing claims. The study calls for updated dietary guidelines that emphasize less processed foods.A significant study reveals that plant-based ultra-processed foods are linked to an increased risk of cardiovascular diseases, suggesting a need for dietary shifts towards less processed options.New analysis of the health impacts of plant-based ultra-processed foods (UPFs) has found they may pose a higher risk for cardiovascular diseases compared to less-processed plant-based foods.The research, led by the University of São Paulo and involving Imperial College London, used data from more than 118,000 people. It suggests that while plant-based diets are linked with reduced disease risk, overall, UPFs were linked with worse health outcomes. They find that eating plant-based UPFs was linked with a 7% increase in the risk of cardiovascular diseases, compared with eating unprocessed plant-based foods. They also found that the all consumption of UPFs (animal-based and plant-based) was linked with a higher risk of cardiovascular diseases and dying from these diseases.VIDEOMarketing Versus Reality of Plant-Based UPFsAccording to the researchers, their findings – published in the journal Lancet Regional Health – indicate that while plant-based UPFs may be marketed as healthy alternatives, they may be linked to worse health outcomes. They add that dietary guidelines should be updated to encourage people to reduce their consumption of UPFs as well as to promote plant-based diets.Dr. Eszter Vamos, co-author of the study, from the School of Public Health at Imperial College London, said: “Fresh plant-based foods such as fruits and vegetables, wholegrains and legumes are known to have important health and environmental benefits. While ultra-processed foods are often marketed as healthy foods, this large study shows that plant-based ultra-processed foods do not seem to have protective health effects and are linked to poor health outcomes.”Defining UPFs and Their Impact on HealthPlant-based diets are linked with a reduced risk of cardiovascular diseases, such as heart attacks and strokes. But many plant-based foods, including meat-free alternatives such as some sausages, burgers, and nuggets, can be classified as ultra-processed foods (UPFs), despite often being marketed as healthy options.UPFs are generally higher in salt, fat, sugar, and contain artificial additives. Previous research has linked UPFs with a range of poor health outcomes, including obesity, type 2 diabetes, cardiovascular disease, and cancer.Study Methodology and Detailed FindingsIn the latest study, researchers from the University of São Paulo in Brazil (USP), Imperial College London, and the International Agency for Research on Cancer (IARC), investigated the potential impacts of plant-based UPFs on health.Using data from the UK Biobank study, they looked at data for more than 118,000 people England, Scotland, and Wales aged 40 to 69 years who had their diets assessed over at least two days. These data were linked to hospital and mortality records to obtain information on cardiovascular diseases.Health Outcomes Associated With UPF ConsumptionThe team looked at the contribution of food items to diet, and classified food items as UPFs, as defined by the Nova classification, and non-UPFs – unprocessed or minimally processed foods, processed culinary ingredients, and processed foods. These groups were further divided into ‘plant-based’ or ‘animal-based’. Plant-based foods composed exclusively or primarily of plant origin (e.g. fruits, vegetables, grains, bread, cakes and sweets, sweetened beverages). Animal-based foods included all meats (fish, poultry, red meats, etc.), dairy and eggs.The consumption of all plant-based foods together showed no association with any of the related diseases. Eating more plant-based non-UPFs was linked to better health outcomes, and replacing plant-based UPFs with plant-based non-UPFs was linked with a 7% lower risk of developing cardiovascular diseases and a 15% lower risk of mortality associated with these conditions. However, consumption of plant-based UPFs was associated with an increased risk of both outcomes.Analysis showed that increasing the dietary contribution of plant-based non-UPFs by 10% was also associated with a 13% reduction in mortality from all cardiovascular diseases, with a 20% reduction in mortality caused by coronary heart disease.Recommendations for Dietary GuidelinesDr. Fernanda Rauber, a researcher at USP and first author of the study said: “Despite being plant-based, these foods can contribute to risk factors such as dyslipidaemia and hypertension due to their composition and processing methods. Food additives and industrial contaminants present in these foods can cause oxidative stress and inflammation, further aggravating the risks. Therefore, our results support the shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.”Conclusion and Future ImplicationsThe researchers say that, based on the available evidence, nutritional guidelines promoting plant-based diets should focus not only on reducing the amount of meat and other animal-products people eat, but also on the importance of the level of processing involved in the food, and avoiding UPFs.Dr. Renata Levy, a professor at USP, said: “The study aimed to fill the gap in the evidence regarding the consumption of ultra-processed plant-based foods and their impacts, especially when it comes to cardiovascular diseases. Research like this is essential for guiding public policies. In this case, we have yet another strong argument to encourage the reduction of ultra-processed food consumption, regardless of whether it is of animal or plant origin.”Reference: “Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort” by Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, Inge Huybrechts, Marc J. Gunter, Carlos Augusto Monteiro, Eszter P. Vamos and Renata Bertazzi Levy, 10 June 2024, The Lancet Regional Health – Europe.DOI: 10.1016/j.lanepe.2024.100948The research was funded by the World Cancer Research Fund.

A significant study reveals that plant-based ultra-processed foods are linked to an increased risk of cardiovascular diseases, suggesting a need for dietary shifts towards less...

Various Plant Based Meats

Research from the University of São Paulo and Imperial College London indicates that plant-based ultra-processed foods may increase the risk of cardiovascular diseases, contradicting their healthy marketing claims. The study calls for updated dietary guidelines that emphasize less processed foods.

A significant study reveals that plant-based ultra-processed foods are linked to an increased risk of cardiovascular diseases, suggesting a need for dietary shifts towards less processed options.

New analysis of the health impacts of plant-based ultra-processed foods (UPFs) has found they may pose a higher risk for cardiovascular diseases compared to less-processed plant-based foods.

The research, led by the University of São Paulo and involving Imperial College London, used data from more than 118,000 people. It suggests that while plant-based diets are linked with reduced disease risk, overall, UPFs were linked with worse health outcomes.

They find that eating plant-based UPFs was linked with a 7% increase in the risk of cardiovascular diseases, compared with eating unprocessed plant-based foods. They also found that the all consumption of UPFs (animal-based and plant-based) was linked with a higher risk of cardiovascular diseases and dying from these diseases.

Marketing Versus Reality of Plant-Based UPFs

According to the researchers, their findings – published in the journal Lancet Regional Health – indicate that while plant-based UPFs may be marketed as healthy alternatives, they may be linked to worse health outcomes. They add that dietary guidelines should be updated to encourage people to reduce their consumption of UPFs as well as to promote plant-based diets.

Dr. Eszter Vamos, co-author of the study, from the School of Public Health at Imperial College London, said: “Fresh plant-based foods such as fruits and vegetables, wholegrains and legumes are known to have important health and environmental benefits. While ultra-processed foods are often marketed as healthy foods, this large study shows that plant-based ultra-processed foods do not seem to have protective health effects and are linked to poor health outcomes.”

Defining UPFs and Their Impact on Health

Plant-based diets are linked with a reduced risk of cardiovascular diseases, such as heart attacks and strokes. But many plant-based foods, including meat-free alternatives such as some sausages, burgers, and nuggets, can be classified as ultra-processed foods (UPFs), despite often being marketed as healthy options.

UPFs are generally higher in salt, fat, sugar, and contain artificial additives. Previous research has linked UPFs with a range of poor health outcomes, including obesity, type 2 diabetes, cardiovascular disease, and cancer.

Study Methodology and Detailed Findings

In the latest study, researchers from the University of São Paulo in Brazil (USP), Imperial College London, and the International Agency for Research on Cancer (IARC), investigated the potential impacts of plant-based UPFs on health.

Using data from the UK Biobank study, they looked at data for more than 118,000 people England, Scotland, and Wales aged 40 to 69 years who had their diets assessed over at least two days. These data were linked to hospital and mortality records to obtain information on cardiovascular diseases.

Health Outcomes Associated With UPF Consumption

The team looked at the contribution of food items to diet, and classified food items as UPFs, as defined by the Nova classification, and non-UPFs – unprocessed or minimally processed foods, processed culinary ingredients, and processed foods. These groups were further divided into ‘plant-based’ or ‘animal-based’. Plant-based foods composed exclusively or primarily of plant origin (e.g. fruits, vegetables, grains, bread, cakes and sweets, sweetened beverages). Animal-based foods included all meats (fish, poultry, red meats, etc.), dairy and eggs.

The consumption of all plant-based foods together showed no association with any of the related diseases. Eating more plant-based non-UPFs was linked to better health outcomes, and replacing plant-based UPFs with plant-based non-UPFs was linked with a 7% lower risk of developing cardiovascular diseases and a 15% lower risk of mortality associated with these conditions. However, consumption of plant-based UPFs was associated with an increased risk of both outcomes.

Analysis showed that increasing the dietary contribution of plant-based non-UPFs by 10% was also associated with a 13% reduction in mortality from all cardiovascular diseases, with a 20% reduction in mortality caused by coronary heart disease.

Recommendations for Dietary Guidelines

Dr. Fernanda Rauber, a researcher at USP and first author of the study said: “Despite being plant-based, these foods can contribute to risk factors such as dyslipidaemia and hypertension due to their composition and processing methods. Food additives and industrial contaminants present in these foods can cause oxidative stress and inflammation, further aggravating the risks. Therefore, our results support the shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.”

Conclusion and Future Implications

The researchers say that, based on the available evidence, nutritional guidelines promoting plant-based diets should focus not only on reducing the amount of meat and other animal-products people eat, but also on the importance of the level of processing involved in the food, and avoiding UPFs.

Dr. Renata Levy, a professor at USP, said: “The study aimed to fill the gap in the evidence regarding the consumption of ultra-processed plant-based foods and their impacts, especially when it comes to cardiovascular diseases. Research like this is essential for guiding public policies. In this case, we have yet another strong argument to encourage the reduction of ultra-processed food consumption, regardless of whether it is of animal or plant origin.”

Reference: “Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort” by Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, Inge Huybrechts, Marc J. Gunter, Carlos Augusto Monteiro, Eszter P. Vamos and Renata Bertazzi Levy, 10 June 2024, The Lancet Regional Health – Europe.
DOI: 10.1016/j.lanepe.2024.100948

The research was funded by the World Cancer Research Fund.

Read the full story here.
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Dear Doctor: Sun exposure is the primary cause of thinning skin

"Could I take vitamin K or increase my platelets to limit this happening?"

DEAR DR. ROACH: I thought you could help with a stubborn problem. I am a healthy and active 78-year-old woman who, I admit, likes to look younger than my age. The problem is my skin, especially on my hands and arms; I get these bruises that look unsightly and take a while to resolve. I hear it is from age-related thin skin. My friends of this generation also complain about these red spots or bruises. They don’t hurt.Could I take vitamin K or increase my platelets so as to limit their happening? I’ve read not to take aspirin or any pain reliever. Is there any medicine to take to help my blood coagulate better or make my skin thicker? -- S.M.ANSWER: This common problem is called solar purpura, and it is largely the sun causing the damage to the skin, thinning it with age. Avoiding the sun and moisturizing your skin diligently can reduce the risk of this happening. Once it’s happened, these measures are still important for preventing it from getting worse.You should still avoid the sun and moisturize to prevent the condition from worsening. One study showed that bioflavinoid supplements helped reduce new bruises. These aren’t particularly expensive, but you can also get them through food, specifically citrus and other fruits.Vitamin K deficiency causes clotting problems, but taking more vitamin K doesn’t help. Aspirin does reduce the effectiveness of platelets, but if you are prescribed it (for blockages in the heart, for example), you should definitely keep taking it. Occasional ibuprofen has little effect on platelets, and acetaminophen (Tylenol) has none.DEAR DR. ROACH: For years, I have been plagued by a chronic nasal drip. It’s usually most present in the mornings, though it seems to be intermittent during the day. I frequently have to wipe or blow my nose. I thought it might be due to allergies, so I have been taking a Zyrtec tablet every morning. But it doesn’t seem to have any effect.I talked with my primary care physician about this, but he didn’t have any recommendations. I don’t know what is going on or how to stop this. Do you have any recommendations? -- R.M.ANSWER: An antihistamine like Zyrtec is a reasonable thing to try as allergic rhinitis often responds to antihistamines. (We just love our Latin and Greek names, and “rhinitis” comes from the Greek roots for “inflammation of the nose.”) Since an antihistamine didn’t work, it seems likely that you might have nonallergic rhinitis, and a nasal spray like ipratropium is usually effective for this.I also recommend azelastine nasal spray, which is now available over the counter as “Astepro.” There are some steps you can do to help your environmental risk, such as reducing dust and avoiding excess dryness.I warn people against the habitual use of nasal decongestants like Afrin, which should only be used for a day or two -- never more than three. Once the body gets used to it, nasal congestion will worsen every time a person tries to go without it.If the nasal spray doesn’t do the job, I’d recommend an evaluation by an expert, such as an otorhinolaryngologist, who may need to look for nasal polyps, laryngopharyngeal reflux, and other less-common causes.Dr. Roach regrets that he is unable to answer individual letters, but will incorporate them in the column whenever possible. Readers may email questions to ToYourGoodHealth@med.cornell.edu or send mail to 628 Virginia Dr., Orlando, FL 32803.(c) 2022 North America Syndicate Inc.All Rights Reserved

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Ashland Earth Day celebrants find ways to help the planet, say ‘hang in there’

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It’s getting tougher and tougher every year, but we all have to hang in there.”The ecologically focused event in the historic Railroad District stretched for blocks along A Street, past the Ashland Food Co-op and Masala Bistro to the KS Wild open house, where Biancelli handed out stickers that read “Love where you live, defend what you love” in the front yard as the bluegrass band Eight Dollar Mountain performed in the backyard.About 1,000 people attended the free outdoor event organized by Karolina Lavagnino of Wild Thyme Productions.People chatted in line to order from the Tacos Libertad food truck in the parking lot used year round by customers of Get ‘N Gear second-hand outdoor equipment and clothing stores. Near an outdoor display of used kayaks and bikes for sale, volunteers of Ashland Devo explained the group’s mission: to cultivate grit, resilience and camaraderie in youth through the sport of mountain biking. 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On Earth, there are claimed environmental benefits for the technology over traditional agricultural food production methods, such as less land use and reduced greenhouse gas emissions. But in space the primary driver of is to reduce costs.The researchers are doing the experiment because it costs so much to send astronauts food on the ISS - up to £20,000 per astronaut per day, they estimate. Nasa, other space agencies and private sector firms plan to have a long-term presence on the Moon, in orbiting space stations and maybe one day on Mars. That will mean sending up food for tens and eventually hundreds of astronauts living and working in space – something that would be prohibitively expensive if it were sent up by rockets, according to Dr Shamsul.Growing food in space would make much more sense, he suggests."We could start off simply with protein-enhanced mashed potatoes on to more complex foods which we could put together in space," he tells me."But in the longer term we could put the lab-grown ingredients into a 3D printer and print off whatever you want on the space station, such as a steak!"Lab-grown steak can be produced on Earth, but can it be created in space?This sounds like the replicator machines on Star Trek, which are able to produce food and drink from pure energy. But it is no longer the stuff of science fiction, says Dr Shamsul.He showed me a set-up, called a bioreactor, at Imperial College's Bezos Centre for Sustainable Proteins in west London. It comprised a brick-coloured concoction bubbling away in a test tube. The process is known as precision fermentation, which is like the fermentation used to make beer, but different: "precision" is a rebranding word for genetically engineered.In this case a gene has been added to yeast to produce extra vitamins, but all sorts of ingredients can be produced in this way, according to Dr Rodrigo Ledesma-Amaro, Director of the Bezos Centre."We can make all the elements to make food," says Dr Ledesma-Amaro proudly."We can make proteins, fats, carbohydrates, fibres and they can be combined to make different dishes."The brick-coloured "food" is grown in a small biorector, a mini-version of which has been sent into space A much smaller, simpler version of the biorector has been sent into space on a SpaceX Falcon 9 rocket as part of the ESA mission. There is plenty of evidence that that foods can be successfully grown from cells on Earth, but can the process be repeated in the weightlessness and higher radiation of space?Drs Ledesma-Amaro and Shamsul have sent small amounts of the yeast concoction to orbit the Earth in a small cube satellite on board Europe's first commercial returnable spacecraft, Phoenix. If all goes to plan, it will orbit the Earth for around three hours before falling back to Earth off the coast of Portugal. The experiment will be retrieved by a recovery vessel and sent back to the lab in London to be examined.The data they gather will inform the construction of a larger, better bioreactor which the scientists will send into space next year, according to Dr Ledesma-Amaro.The problem, though, is that the brick-coloured goo, which is dried into a powder, looks distinctly unappetising – even less appetising than the freeze-dried fare that astronauts currently have to put up with.That is where Imperial College's master chef comes in. Jakub Radzikowski is the culinary education designer tasked with turning chemistry into cuisine.Kevin ChurchImperial College's master chef has the job of making lab-grown chemicals into delicious dishesHe isn't allowed to use lab grown ingredients to make dishes for people just yet, because regulatory approval is still pending. But he's getting a head start. For now, instead of lab-grown ingredients, Jakub is using starches and proteins from naturally occurring fungi to develop his recipes. He tells me all sorts of dishes will be possible, once he gets the go-ahead to use lab-grown ingredients."We want to create food that is familiar to astronauts who are from different parts of the world so that it can provide comfort."We can create anything from French, Chinese, Indian. It will be possible to replicate any kind of cuisine in space."Today, Jakub is trying out a new recipe of spicy dumplings and dipping sauce. He tells me that I am allowed to try it them out, but taster-in-chief is someone far more qualified: Helen Sharman, the UK's first astronaut, who also has a PhD in chemistry.Kevin Church/BBC NewsBritain's first astronaut, Helen Sharman and I taste test what might be the space food of the futureWe tasted the steaming dumplings together. My view: "They are absolutely gorgeous!"Dr Sharman's expert view, not dissimilar: "You get a really strong blast from the flavour. It is really delicious and very moreish," she beamed."I would love to have had something like this. When I was in space, I had really long-life stuff: tins, freeze dried packets, tubes of stuff. It was fine, but not tasty."Dr Sharman's more important observation was about the science. Lab-grown food, she said, could potentially be better for astronauts, as well as reduce costs to the levels required to make long-term off-world habitation viable.Research on the ISS has shown that the biochemistry of astronauts' bodies changes during long duration space missions: their hormone balance and iron levels alter, and they we lose calcium from their bones. Astronauts take supplements to compensate, but lab-grown food could in principle be tweaked with the extra ingredients already built in, says Dr Sharman."Astronauts tend to lose weight because they are not eating as much because they don't have the variety and interest in their diet," she told me."So, astronauts might be more open to having something that has been cooked from scratch and a feeling that you are really eating wholesome food."

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Food

Swallowtail - An Apprenticeship Story

Swallowtail: An Apprenticeship Story follows six young aspiring farmers as they navigate the rollercoaster season of 2019-2020 in North Central Florida. The film centers on the thoughts and experiences of these apprentices who leave home to live at Swallowtail Farm and how the COVID-19 pandemic turned an already challenging learning experience into an unprecedented one. Throughout their journey, they reflect on issues of food security, sustainability practices, and community.

Agriculture
Food
Youth

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