Consumption of ultra-processed foods increases the risk of gastric ulcers

A study from the University of Navarra, published in the European Journal of Nutrition, has revealed a significantassociation between the consumption of ultra-processed foods and an increased risk of developing peptic ulcer disease (gastric ulcer). The research highlights the potential gastrointestinal health risks associated with the increasing consumption of ultra-processed foods, according to the study investigators.

"The consumption of this food subject has increased despite its possible adverse health effects. Recent programs of study have shown a relationship between its consumption and several gastrointestinal disorders, so we decided to evaluate the association, in this case, with ulcerative peptic disease," says Dr. Maira Bes-Rastrollo, professor of Preventive Medicine and Public Health at the University of Navarra.

Peptic or gastric ulcer is a loss of substance from the stomach mucosa that occurs in the regions of the digestive tract that are exposed to the action of acid and fundamentally affects the stomach and duodenum. "The presence of acid in these areas is necessary for the digestion of food, which is why, under normal conditions, there is a barrier that protects the walls of these organs from the action of acid," explains Dr. Mariano Valdés, digestologist at Clínica Universidad de Navarra and co-author of the study. 

However, he explains, when an imbalance occurs, the mucosal layer of the stomach begins to erode, causing an ulcer that causes the characteristic symptoms and, if it continues to evolve, can also lead to gastrointestinal bleeding.

Promote the consumption of minimally processed foods.

To conduct the study, the researchers followed more than 18,000 volunteers from the project SUN (University of Navarra Follow-up) every two years for a 12-year average period. Following a pre-validation study, 322 cases of ulcerative peptic disease were identified and it was found that those participants who consumed more ultra-processed foods had a higher risk of ulcer development compared to those who consumed more leave, even after taking into account other factors that may influence their development.

"Our main conclusion is that the consumption of ultra-processed foods is associated with an increased risk of developing this disease. Hence the importance of promoting the consumption of minimally processed foods to maintain gastrointestinal health," comments Carmen De la source, nutritionist and technical director of project SUN.