For many families, ultra-processed foods have become a normal part of daily life. Busy schedules often make packaged meals, processed snacks, sugary drinks, and ready-made foods an easy choice.
However, heart experts are becoming increasingly concerned that these foods may be quietly increasing the risk of serious illness.
A new scientific report published in the European Heart Journal concludes that people who eat the highest amounts of ultra-processed foods are more likely to develop heart disease and die from cardiovascular conditions.
The report was developed by experts from the European Society of Cardiology, the European Association of Preventive Cardiology, and several universities across Europe.
Rather than conducting a new experiment, the researchers carefully reviewed all major studies published over the past decade that examined ultra-processed foods and cardiovascular health. This allowed them to look for patterns across many different populations.
Ultra-processed foods are foods that have been heavily changed during manufacturing. They usually contain refined ingredients together with additives such as preservatives, flavor enhancers, sweeteners, emulsifiers, and artificial colors.
Examples include packaged cakes, cookies, chips, processed meats, sugary breakfast cereals, soft drinks, instant soups, frozen pizzas, and many fast foods.
The experts found strong evidence that eating large amounts of these foods is associated with poorer heart health. Compared with people who ate the least ultra-processed food, those eating the most had up to a 19% higher risk of heart disease, a 13% higher risk of atrial fibrillation, and up to a 65% higher risk of dying from cardiovascular disease.
High intake was also linked with obesity, type 2 diabetes, high blood pressure, unhealthy cholesterol levels, and chronic kidney disease.
Scientists believe these foods may damage health in several ways. Besides containing excess sugar, salt, and unhealthy fats, they often lack fiber and other nutrients found in natural foods.
Processing may also change the structure of food, affect gut bacteria, increase inflammation, disrupt normal metabolism, and encourage people to eat more than they need.
The report showed that ultra-processed foods now make up a very large share of daily calories in several European countries. This trend has increased steadily over recent decades as processed foods have become more available and convenient.
The authors believe doctors should discuss ultra-processed food intake with patients in the same way they discuss smoking, exercise, and alcohol. They also recommend clearer food labels, updated dietary guidelines, and public education so consumers better understand how food processing affects health.
The researchers acknowledge that most of the available studies are observational, meaning they cannot prove cause and effect. More long-term clinical trials are needed to determine whether reducing ultra-processed foods directly lowers heart disease risk.
Nevertheless, the results have been remarkably consistent across many large studies involving different populations, making the overall evidence difficult to ignore.
Overall, this expert review suggests that the way food is processed may be just as important as the nutrients it contains. Even products that appear healthy on nutrition labels may still be highly processed.
Choosing more fresh vegetables, fruit, whole grains, beans, fish, nuts, and other minimally processed foods is likely to provide better protection for long-term heart health. The study offers a timely reminder that preventing heart disease is about the overall quality of the diet, not simply counting calories or individual nutrients.
If you care about heart health, please read studies about how eating eggs can help reduce heart disease risk, and herbal supplements could harm your heart rhythm.
For more health information, please see recent studies about how drinking milk affects risks of heart disease and cancer, and results showing strawberries could help prevent Alzheimer’s disease.
Source: European Society of Cardiology.
