Ultra-processed foods have become a major part of modern diets. Many people eat them every day because they are convenient, inexpensive, and widely available.
Breakfast cereals, packaged snacks, soft drinks, instant noodles, frozen meals, processed meats, sweet desserts, and many ready-to-eat foods all fall into this category. While these products often save time, scientists are becoming increasingly concerned about how they affect long-term health.
A new expert report published in the European Heart Journal suggests that eating large amounts of ultra-processed food may significantly increase the risk of heart disease, stroke-related problems, and early death.
The report was prepared by leading heart specialists from the European Society of Cardiology and the European Association of Preventive Cardiology together with nutrition experts from several European universities.
Instead of reporting one single study, the team reviewed all of the available scientific evidence on ultra-processed foods and cardiovascular disease. Their goal was to provide doctors with practical advice based on the best research available.
Ultra-processed foods are different from fresh or minimally processed foods. Fresh fruits, vegetables, beans, eggs, fish, milk, and whole grains have undergone little processing.
Ultra-processed foods, in contrast, are made mainly from refined ingredients and industrial additives. They often contain extra sugar, salt, unhealthy fats, artificial colors, flavors, preservatives, sweeteners, and other ingredients designed to improve taste, texture, or shelf life.
After reviewing the evidence, the experts found that adults who consumed the largest amounts of ultra-processed foods had up to a 19% higher risk of developing heart disease, a 13% higher risk of atrial fibrillation, and up to a 65% higher risk of dying from cardiovascular disease than people who ate the smallest amounts.
High intake of ultra-processed foods was also linked to obesity, type 2 diabetes, high blood pressure, unhealthy blood fats, and chronic kidney disease, all of which increase the risk of heart problems.
The researchers believe there are several reasons why these foods may be harmful. Many are high in calories but low in fiber, vitamins, and minerals.
They are also rich in sugar, salt, and unhealthy fats. In addition, food processing itself may change the natural structure of food and introduce substances that affect the body’s metabolism, increase inflammation, alter gut bacteria, and encourage overeating.
The report found that ultra-processed food consumption is especially high in several European countries. In the Netherlands, about 61% of daily calories come from ultra-processed foods, while the figure is around 54% in the United Kingdom. Lower levels were reported in countries such as Italy, Spain, and Portugal, where more traditional diets remain common.
Because of these findings, the experts recommend that doctors routinely ask patients about their intake of ultra-processed foods when discussing diet and heart health. They also suggest improving food labeling, updating dietary guidelines, and helping people recognize that even foods marketed as healthy may still be highly processed.
The authors stress that most of the current evidence comes from observational studies. This means the research shows strong links but cannot prove that ultra-processed foods directly cause heart disease.
Long-term clinical trials are still needed to confirm whether reducing these foods lowers cardiovascular risk. Even so, the consistency of results across many studies and countries makes the evidence increasingly convincing.
Overall, this report sends an important public health message. Rather than focusing only on nutrients such as fat, sugar, or calories, people should also pay attention to how foods are made.
Choosing more fresh, whole, and minimally processed foods may provide important protection for heart health. The findings also highlight the need for further research, but the current evidence already supports reducing ultra-processed foods as part of a healthy lifestyle to lower the risk of heart disease.
If you care about heart health, please read studies about how eating eggs can help reduce heart disease risk, and Vitamin K2 could help reduce heart disease risk.
For more information about heart health, please see recent studies about how to remove plaques that cause heart attacks, and results showing a new way to prevent heart attacks, strokes.
Source: European Society of Cardiology.
