Diets would be less effective

MADRID (EFE).— Diets based on ultra-processed foods are less effective at reducing weight and improving cardiometabolic health than those based on minimally processed foods, even if both meet the same nutritional guidelines.

This is the conclusion of a study by University College London published in the journal “Nature Medicine.”

The trial, conducted with 55 people over six months, compared two types of diets: one rich in ultra-processed products—such as pre-cooked lasagna and commercial cereals—and another focused on natural, home-prepared foods, such as soaked oats or homemade spaghetti Bolognese.

Both followed the UK Eatwell Guide and had the same levels of fat, salt, carbohydrates, fiber, and vegetables.

“The degree of processing may have more of an impact on health than we thought,” said Samuel Dicken, one of the researchers.

Although both diets led to weight loss, the minimally processed diet was twice as effective: 2% versus 1% in just eight weeks. "It may not seem like much, but projected over a year, it means a weight loss of up to 13% in men," he explained.

Furthermore, the less processed diet helped significantly reduce visceral fat, fat mass, and triglycerides, key factors in cardiometabolic health. "Over time, this would start to make a big difference," he said.

However, the study found that LDL cholesterol levels were slightly lower in the ultra-processed diet.

Although participants rated the taste of ultra-processed foods as superior, the natural foods diet improved appetite control. “There were fewer cravings and a greater ability to resist them,” the report said, which contributed to lower overall calorie intake without restrictions.

More than 50% of the diet in the United Kingdom, the United States, and Europe comes from ultra-processed foods. The study highlights that, although some products may have an acceptable nutritional profile, processing can negatively affect the body.

“Not all ultra-processed foods are harmful, but this type of study allows us to better understand their real effects,” cautioned researcher Dicken.

The main objective of the study was to fill knowledge gaps regarding the impact of food processing in healthy diets. The study also measured emotional factors such as food cravings, revealing notable improvements in those who consumed more natural foods.