People who eat more ultra-processed foods (UPF) have a higher risk of cardiovascular disease and death, according to a report published in . european heart journal Today (Thursday). This report was prepared by a group of cardiology experts from across Europe and compiles the results of all research on UPF and cardiovascular disease published to date.
This highlights the risks of death from obesity, diabetes, hypertension, chronic kidney disease, and cardiovascular disease that are currently associated with consuming large amounts of UPF.
The report’s authors urge doctors to talk to their patients about how much UPF they are taking and give advice on how to reduce it.
This clinical consensus statement was published by the European Society of Cardiology’s Cardiology Practice Council and the European Association for Preventive Cardiology, together with a group of subject matter experts led by Professor Luigina Guasti of the University of Insubria, Varese, Italy. Dr. Marialaura Bonaccio, IRCCS NEUROMED, Pozzilli, Italy. Professor Massimo Piepoli, University of Milan, Italy. Professor Licia Iacoviello from LUM University in Casamassima, Italy.
Made from industrial raw materials and additives, UPF has largely replaced traditional diets. Research suggests that these foods are associated with several risk factors for cardiovascular disease, including obesity, diabetes, and high blood pressure, as well as the risk of developing heart disease and dying from heart disease. However, this evidence has not yet translated into the advice we give patients about healthy eating.
We hope that this consensus statement by the European Society of Cardiology will help physicians recognize UPF as a potential risk factor and provide patients with clear guidance on limiting UPF to prevent cardiovascular risk factors, disease, and mortality. ”
Professor Luisina Guasti, University of Insubria, Varese, Italy
Key findings of the expert consensus report:
- Adults with the highest UPF intakes had up to 19% higher risk of heart disease, 13% higher risk of atrial fibrillation, and up to 65% increased risk of cardiovascular death compared to those with the lowest intakes.
- These foods also exacerbate major risk factors such as obesity, type 2 diabetes, high blood pressure, and accumulation of unhealthy fats in the bloodstream.
- Consumption of UPF is increasing in Europe, with the share of UPF in calories ranging from 61% in the Netherlands and 54% in the UK to 25% in Spain, 22% in Portugal and 18% in Italy.
- Most national dietary guidelines prioritize nutrient-based recommendations and do not address food processing issues.
The report’s authors call for:
- Increase public understanding of UPF through food labeling, food regulations, and updated guidelines.
- Physicians who treat people with or at risk for cardiovascular disease should ask about UPF when evaluating a patient’s diet.
- Your doctor should discuss lowering your UPF to lower your risk alongside other advice about diet, physical activity, smoking, and alcohol use. This includes explaining that foods marketed as “healthier” are often ultra-processed.
The authors state that the evidence regarding the risk of UPF is consistent across large and diverse populations and applies across a range of cardiovascular risks, diseases, and mortality. However, they caution that the majority of research consists of observational studies, with few long-term intervention trials.
Dr. Bonaccio said, “The association between UPF and heart disease is consistent and biologically plausible. UPF increases cardiovascular risk primarily by promoting obesity, diabetes, high blood pressure, and the accumulation of unhealthy fats in the blood. UPF tends to be high in sugar, salt, and unhealthy fats. There are also additives, contaminants, and changes in food structure that can lead to inflammation, metabolic disruption, changes in the gut microbiome, and overeating.
“Long-term intervention trials are needed to test whether reducing UPF improves cardiovascular health. Further research is also needed to understand the effects of specific additives, processed compounds, and food structure on heart health. Future research may focus on implementing UPF-focused dietary interventions in clinical settings.”
“Research on UPF has been accumulating for a decade, highlighting the risks of high UPF intake and the benefits of choosing whole foods or minimally processed foods. This means that disease prevention does not just focus on nutrients, but also on the degree of food processing. “Even foods with excellent nutritional profiles can be harmful if highly processed. Incorporating UPF awareness into routine medical care has the potential to improve patient health without adding significant cost or time.”
sauce:
European Society of Cardiology
Reference magazines:
DOI: 10.1093/eurheartj/ehag226
