Ultra‑processed foods linked to fractures
A new study connects high intake of ultra‑processed foods with weaker bones and a higher risk of hip fractures — another data point pushing experts to recommend whole, nutrient‑dense diets over convenience items .
The paper, published in The British Journal of Nutrition, analyzed 163,855 UK Biobank [participants cambridge.org] who were followed for 12.0 years (mean age 56.0 years). Researchers recorded 1,097 hip fractures and 7,889 total fractures during follow‑up, and reported that a one‑standard‑deviation increase in ultra‑processed food intake was associated with a 10.5% higher risk of hip fracture (HR 1.105, 95% CI 1.029–1.186) and a 2.7% higher risk of all fractures (HR 1.027, 95% CI 1.000–1.055). [cambridge.org] Compared with the lowest consumers, the highest ultra‑processed‑food group showed small but statistically significant reductions in bone mineral density at the femoral neck (β = –0.0061), femur trochanter (β = –0.0083), lumbar spine (β = –0.0114) and total body (β = –0.0095). [cambridge.org] The study reported an average intake of roughly eight ultra‑processed servings per day and estimated that every extra 3.7 servings/day was linked with about a 10.5% higher hip fracture risk — figures highlighted in the Tulane University news release summarizing the paper. [news.tulane.edu] Subgroup analyses found the associations were more pronounced in participants under age 65 and in those who were underweight (interaction P < 0.01), indicating the effect differed by age and body‑mass status. [cambridge.org] Dietary exposure was classified using the NOVA system from repeated 24‑hour recalls, and the Cox and linear models were adjusted for age, sex, ethnicity, BMI, physical activity, Townsend deprivation index, smoking, drinking, total energy intake and serum vitamin D to reduce confounding. [cambridge.org]
