In a new study from the University of Athens, researchers found weekly consumption of ultra-processed food is linked with an increased risk of heart disease.
Ultra-processed food refers to a wide range of products such as mass produced bread, ready meals, fast foods, sweets and desserts, salty snacks, breakfast cereals, reconstituted meat including chicken and fish nuggets, instant noodles and soups, tinned vegetables with added salt, sugar-coated dried fruit, sodas and sweetened beverages.
Limited information exists on the relationship of these products with heart attacks and strokes.
This study examined the association between consumption of ultra-processed foods and developing, or dying from, cardiovascular disease over a 10-year period.
The team used data from adults free of heart disease who were asked about the frequency and portion sizes of a range of foods and beverages consumed during the previous seven days.
The researchers also used a questionnaire to assess level of adherence to a heart healthy dietary pattern, i.e. the Mediterranean diet, which emphasises fruit, vegetables, and whole grains.
Participants were followed up for 10 years for heart attack, unstable angina, stroke, heart failure and heart rhythm disorders (arrhythmias).
The study included 2,020 participants, of whom 1,014 were women and 1,006 were men. The average age was 45 years.
The team found on average, participants consumed approximately 15 servings of ultra-processed foods per week. During the 10-year follow up there were 317 heart disease events.
The incidence of heart events was progressively higher as ultra-processed food consumption rose.
With an average weekly consumption of 7.5, 13, and 18 servings, the incidence of cardiovascular disease was 8.1%, 12.2%, and 16.6%, respectively.
The team found each additional weekly serving of ultra-processed food was linked to a 10% higher likelihood of heart disease within the decade.
In those with a low Mediterranean diet score, each additional weekly serving of ultra-processed food was linked to a 19% higher likelihood of heart disease within the decade.
In those with a moderate to a high level of adherence to the Mediterranean diet, each additional weekly serving of ultra-processed food was linked to an 8% higher likelihood of heart within 10 years.
The study suggests that the detrimental link with cardiovascular disease is even stronger in those with a generally unhealthy diet.
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The study was presented at ESC Congress 2021. One author of the study is Dr. Matina Kouvari of Harokopio.
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