Eating large amounts of ultra-processed foods (UPF) can significantly increase your risk of heart disease and death. european heart journal. This report combines the results of all currently available studies investigating the relationship between UPF and cardiovascular disease.
Researchers say there is growing evidence that high intakes of UPF are associated with obesity, diabetes, hypertension, chronic kidney disease, and cardiovascular disease-related deaths.
The authors urge physicians to discuss UPF intake with patients and provide practical advice to reduce consumption as part of daily medical care.
This clinical consensus statement was prepared by the European Society of Cardiology’s Cardiology Practice Council and the European Association for Preventive Cardiology, together with an expert panel led by Professor Luigina Guasti of the University of Insubria in 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.
Ultra-processed foods and the risk of heart disease
Professor Guasti said: “UPFs made from industrial raw materials and additives have largely replaced traditional diets. Research suggests that these foods are associated with several risk factors for cardiovascular disease, such as obesity, diabetes and hypertension, as well as the risk of developing heart disease and death. However, this evidence has not yet translated into the advice we give patients about healthy eating.”
“We hope that this European Society of Cardiology consensus statement will help doctors recognize UPF as a potential risk factor and provide patients with clear guidance on limiting UPF to prevent cardiovascular risk factors, disease and mortality.”
This report outlines some key findings from existing research.
- Adults who consume the highest amounts of UPF have up to a 19% higher risk of heart disease, 13% higher risk of atrial fibrillation, and 65% higher risk of death from cardiovascular disease than those with the lowest intakes.
- UPF is also associated with increased obesity, type 2 diabetes, high blood pressure, and the accumulation of unhealthy fats in the bloodstream.
- UPF consumption continues to increase across Europe. UPF accounts for 61% of calories burned, 54% in the UK, compared to 25% in Spain, 22% in Portugal and 18% in Italy.
- Many national dietary guidelines still focus primarily on nutrients and do not specifically mention food processing.
Doctors encouraged to discuss UPF with patients
The authors call for increased public awareness about UPF through updated dietary guidelines, clearer food labeling, and government regulations.
It also recommends that physicians treating patients with or at risk for cardiovascular disease specifically ask about UPF intake when assessing diet and lifestyle.
Additionally, the report states that health professionals should encourage patients to reduce their UPF intake, alongside standard advice on exercise, smoking, alcohol intake, and overall nutrition. The researchers also note that some foods marketed as “healthier” options may still qualify as ultra-processed foods.
Researchers say the evidence linking UPF to cardiovascular disease is consistent across large and diverse populations. However, they also point out that most of the research to date has been observational, with relatively few long-term intervention trials.
Why researchers are concerned about UPF
Dr. Bonaccio added, “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 also tends to be high in sugar, salt, and unhealthy fats. There are also additives, contaminants, and changes in food structure that can cause inflammation, metabolic disruption, and 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.”
