New research has revealed alarming findings regarding the impact of ultra-processed food (UPF) on cardiovascular health. Two studies presented at a major heart conference demonstrate that consuming heavily processed items, such as cereal, protein bars, fizzy drinks, ready meals, and fast food, significantly increases the risk of high blood pressure, heart disease, heart attacks, and strokes. The studies have raised concerns among experts and highlight the urgency for governments worldwide to address this issue.
In recent years, there has been a substantial rise in global consumption of UPF, with the UK and US populations now consuming well over half of their average diet as ultra-processed food. In some cases, individuals, particularly those who are younger, poorer, or from disadvantaged areas, consume diets consisting of as much as 80% UPF.
The significance of these new findings builds upon a growing body of evidence that indicates the detrimental effects of UPF on health. The first study, a 15-year tracking of 10,000 women, revealed that those with the highest proportion of UPF in their diet had a 39% increased risk of developing high blood pressure, even after accounting for the effects of salt, sugar, and fat. High blood pressure, or hypertension, is associated with an elevated risk of serious heart conditions, including heart disease, kidney disease, and vascular dementia.
The second study, a gold-standard meta-analysis of over 325,000 individuals, found that those who consumed the most UPF had a 24% increased likelihood of experiencing cardiovascular events, such as heart attacks, strokes, and angina. The research conducted by the Fourth Military Medical University in Xi’an, China, revealed that a 10% increase in daily UPF consumption led to a 6% higher risk of heart disease. Interestingly, individuals who consumed less than 15% UPF in their diet were found to be at the lowest risk of developing heart problems.
These findings were presented at the European Society of Cardiology’s annual meeting, prompting experts to call for immediate action. Ultra-processed foods undergo multiple manufacturing processes and are often high in salt, sugar, additives, and preservatives. They tend to lack the fiber and nutrients found in fresh or minimally processed foods, such as fruits, vegetables, plain yogurt, and homemade bread. Prior studies have linked high consumption of UPF to various health issues, including obesity, type 2 diabetes, and cancer.
The researchers behind the first study, including Anushriya Pant from the University of Sydney, emphasized that many individuals are unaware that seemingly healthy foods, such as shop-bought sandwiches, wraps, soups, and low-fat yogurts, fall under the category of ultra-processed. Pant stated that these foods could contribute to the development of high blood pressure.
Dr. Chris van Tulleken, a prominent expert on UPF, advocated for black warning labels on UPF packaging, similar to those used in Chile and Mexico. He also called for stricter regulations on UPF marketing, particularly advertisements targeting children. The UK Department of Health and Social Care has taken steps to discourage unhealthy food choices, such as restricting the placement and promotion of certain products in supermarkets.
Henry Dimbleby, the government’s former food tsar, noted that the studies presented in Amsterdam suggest that the harm caused by UPF may go beyond its high fat, sugar, and salt content. This revelation raises concerns about the processing methods used in food production. Dimbleby emphasized that with UPF currently representing 55% of the average diet, urgent action is necessary to prevent future health crises, which could burden healthcare systems.
Dr. Sonya Babu-Narayan from the British Heart Foundation highlighted the need for further research to understand the specific connections between UPF and cardiovascular disease. She also stressed the importance of creating an environment that promotes accessible and affordable healthy choices, as less healthy foods often take precedence.
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