Tucking into a sugary bowl of Kellogg’s is one of the least healthy ways you can start your day. They’re an ultra-processed food (UPF), Dr Srinivasan’s number one enemy. He cites a recent study which tracked 10,000 Australian women for 15 years: those with the highest amounts of ultra-processed food in their diet were 39 per cent more likely to develop high blood pressure than those with the lowest.
“These are the foods are those which have gone through multiple processes during manufacturing,” he explains. “Most foods undergo a ‘process’ in the form of chopping, cooking, baking, straining or canning, but UPFs undergo much more treatment, and one analysis of over a million people showed that those who ate the most UPF were 24 per cent more likely to experience serious heart and circulatory events including heart attacks, strokes and angina.”
We can’t ignore the stats, Dr Srinivasan says. “Each 10 per cent rise in daily intake of UPFs was linked with a total 6 per cent increase in heart disease risk.” Sadly baked patisserie goodies, on-the-go cereal bars and biscuits all fall under the UPF-laden category, says Dr Srinivasan.
“These products are made using industrial processing and often contain additives such as colours, flavours, emulsifiers or preservatives, as well as breaking down whole foods into substances including oils, sugars and starches. Baked goods notoriously raise levels of low-density lipoprotein (LDL) cholesterol – the bad cholesterol – which builds up in the artery wall.”
What’s the alternative?
Rachel Carter is a health and wellness expert dedicated to helping readers lead healthier lives. With a background in nutrition, she offers evidence-based advice on fitness, nutrition, and mental well-being.
