A new American study has linked the consumption of ultra-processed foods to a significantly increased risk of cardiovascular disease, including heart attack, and stroke. Published in The American Journal of Medicine, the research analyzed data from nearly 4,800 adults and found a 47% higher risk of cardiovascular disease among those who consumed the highest proportion of these foods compared to those with the lowest intake.
Researchers utilized data from the National Health and Nutrition Examination Survey (NHANES), a large-scale ongoing study collecting detailed health and dietary information from a representative sample of the American population. The study, conducted between 2021 and 2023, involved 4,787 adults who reported their dietary intake over a two-day period. Researchers then calculated the percentage of calories derived from ultra-processed foods (UPF) for each participant, using a validated food classification system.
Ultra-processed foods, defined as industrial formulations containing high levels of sugars, fats, refined starches, salt, and additives, are increasingly prevalent in Western diets. Examples include sodas, processed meats, and packaged snacks. The study found that these foods currently account for approximately 60% of the caloric intake of American adults, and up to 70% among children.
Participants were divided into four groups based on their UPF consumption, and researchers compared these levels to self-reported histories of heart attack or stroke, whereas adjusting for factors such as age, sex, ethnicity, smoking status, and income. The findings reinforce a growing body of scientific evidence connecting UPF consumption to adverse health outcomes.
A large French study, the NutriNet-Santé cohort, published in 2019 in theBMJ, previously demonstrated that a 10% increase in the proportion of ultra-processed foods in the diet was associated with an elevated risk of cardiovascular events. Additional research has too linked these foods to metabolic syndrome, obesity, insulin resistance, and elevated levels of C-reactive protein, an inflammatory marker associated with heart attack and stroke risk.
“The question goes far beyond individual responsibility; it’s about creating environments where the healthy option is the easy option,” stated Hennekens, the lead author of the American study. “Clinical recommendations and public health education are needed to build nutritious foods accessible and affordable for all.”
Dr. Allison H. Ferris, a co-author of the study, added that increased awareness is a crucial first step toward prevention. She suggested that rising UPF consumption could contribute not only to cardiovascular diseases but also to other gastrointestinal pathologies. The researchers recommend that healthcare professionals encourage patients to reduce their intake of ultra-processed foods and prioritize whole, unprocessed foods.
The study authors draw a parallel between the need to address ultra-processed food consumption and the historical fight against tobacco use, suggesting that it may take years for the public to fully understand the risks and for effective policies to be implemented. Currently, no large-scale randomized clinical trials have been conducted to definitively assess the impact of reducing UPF consumption, but researchers recommend that healthcare providers begin advising patients to limit these foods in their diets.