A new study from Florida Atlantic University’s Charles E. Schmidt College of Medicine has linked high consumption of ultra-processed foods to a 47% increased risk of cardiovascular disease, including heart attack and stroke. The findings, published in The American Journal of Medicine, add to a growing body of research highlighting the potential health consequences of diets heavy in industrially produced foods.
Researchers analyzed data from the U.S. National Health and Nutrition Examination Survey (NHANES), focusing on 4,787 adults aged 18 and older who provided detailed dietary records between 2021 and 2023. Participants self-reported any history of heart attack or stroke, and researchers calculated the percentage of each individual’s total calorie intake derived from ultra-processed foods. Individuals were then categorized into four groups based on their level of consumption.
Ultra-processed foods, defined as heavily altered industrial products containing added fats, sugars, starches, salts, and chemical additives, now constitute nearly 60% of the average adult diet in the United States and approximately 70% of children’s diets. Common examples include sodas, packaged snacks, and processed meats. These foods often have natural nutrients removed during manufacturing and contain ingredients not traditionally found in the human diet.
“The findings from our study, based on a large, nationally representative sample of U.S. Adults, reveal that those with the highest intake of UPFs suffer a statistically significant and clinically important 47% higher risk of cardiovascular disease,” said Charles H. Hennekens, M.D., FACPM, FACC, senior author of the study and First Sir Richard Doll Professor of Medicine and Preventive Medicine at FAU. The researchers adjusted for factors including age, sex, race and ethnicity, smoking status, and income.
The study’s findings echo previous research linking high consumption of ultra-processed foods to metabolic syndrome, a cluster of conditions including obesity, high blood pressure, and insulin resistance. Elevated levels of high sensitivity C-reactive protein, a marker of inflammation associated with future cardiovascular disease, have also been observed in individuals with diets rich in these foods.
Researchers suggest the growing awareness of the health risks associated with ultra-processed foods may mirror the historical response to the dangers of tobacco. Just as it took decades for the harmful effects of smoking to turn into widely accepted, reducing reliance on ultra-processed foods may present a similar public health challenge, complicated by the influence of large food corporations.
“Addressing UPFs isn’t just about individual choices — it’s about creating environments where the healthy option is the easy option,” Hennekens stated. “Clinical guidance and public health education are necessary to make nutritious foods accessible and affordable for everyone.”
The researchers also noted a potential link between ultra-processed food consumption and rising rates of colorectal cancer, particularly among younger adults, given the overlap in risk factors. Allison H. Ferris, M.D., FACP, co-author and professor and chair of the Department of Medicine at FAU Schmidt College of Medicine, emphasized that “Awareness is the first step toward prevention.”
While acknowledging the need for large-scale randomized trials to confirm these findings, the researchers recommend that healthcare providers advise patients to reduce their intake of ultra-processed foods as part of a broader lifestyle intervention and appropriate medical treatment plan.