Your Cart is Empty
In recent decades, ultra-processed food (UPF) consumption has surged across many parts of the world, alongside a notable increase in inflammatory bowel disease (IBD) cases. A recent study sheds new light on the mechanisms by which ultra-processed foods physically affect the digestive tract.
This large study involving 203,516 women and 41,596 men from three major long-term U.S. prospective health studies investigated the link between UPF consumption and the risk of developing Crohn's disease (CD) or ulcerative colitis (UC). Ultra-processed foods are already established as contributors to obesity and poor cardiometabolic health.
The study results showed that greater consumption of ultra-processed foods was consistently linked to an elevated risk of Crohn's disease, but not with a significantly higher risk of ulcerative colitis.
They noted that numerous previous studies have shown a clear pattern, and that, as a country's economy develops and modernizes, the incidence of Crohn's disease rises accordingly. This has long linked the condition to Western culture and lifestyles, with ultra-processed foods emerging as one of the key contributing factors.
Scientists discovered that certain common ingredients in ultra-processed foods, such as emulsifiers, maltodextrin, and carrageenan can compromise the integrity of the gut's epithelial barrier, disrupt the microbiome, and trigger inflammation. Ultra-processed foods, particularly breads, breakfast cereals, sauces, spreads, and ready-to-eat meals, demonstrated the strongest link to elevated Crohn's disease risk.
This new study suggests that avoiding ultra-processed food intake could significantly help manage and control the incidence of Crohn's disease while also aiding in broader health benefits.
To view the original scientific study click below:
Ultra-Processed Foods and Inflammatory Bowel Disease: A Narrative Review of Epidemiology, Mechanisms, and Dietary Implications
While it’s well known that processed foods can harm health, a new study reveals the problem runs deeper than just excess calories, refined carbs, or unhealthy fats. Researchers found that certain preservative additives are independently associated with increased risk of high blood pressure and cardiovascular disease.
A slower walking pace is a common part of aging, but the reason may be more complex than previously thought. New findings suggest that older adults unconsciously prioritize staying upright and stable, even if it requires more effort and energy. Although this shift may help maintain balance, researchers found that it can also lead to slower walking speeds, greater fatigue, and a heightened susceptibility to falls.
