Ultra-Processed Foods Disrupt Gut Microbiome
Ultra-processed foods, which now account for a growing share of the Western diet, may be impacting gut microbiome health through additives and preservatives that disrupt intestinal bacteria balance. A systematic review published in BMC Cancer links pro-inflammatory diets to elevated risk of major digestive tract cancers, measured by the dietary inflammatory index. The research reinforces the importance of whole foods and dietary diversity for health.
- The term "ultra-processed foods" comes from the NOVA classification system, developed by researchers at the University of São Paulo, which categorizes foods into four groups based on their level of industrial processing. - Common additives like emulsifiers, such as carboxymethylcellulose and polysorbate 80, can erode the protective mucus layer of the gut, allowing bacteria to get closer to the intestinal lining and provoke inflammation. - In Western countries, consumption of ultra-processed foods is high, accounting for more than half of the daily calories consumed by the average person in the United Kingdom and the United States. - Disruption of the gut barrier by these foods can lead to increased intestinal permeability, a condition sometimes called "leaky gut," which allows toxins and bacteria to pass into the bloodstream, triggering chronic inflammation. - Diets high in ultra-processed foods are associated with lower levels of beneficial bacteria, such as *Akkermansia muciniphila* and *Faecalibacterium prausnitzii*, which are important for maintaining gut health. - Beyond the digestive system, an altered gut microbiome from a diet high in ultra-processed foods is linked to a higher risk of metabolic syndrome, cardiovascular disease, and type 2 diabetes. - The impact can also extend to mental health through the gut-brain axis; an imbalanced gut microbiome can affect the production of neurotransmitters like serotonin, potentially contributing to mood disturbances.
