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A new study published in Nature Food reveals a significant link between ultra-processed food consumption and an increased risk of cardiovascular disease, even accounting for factors like socioeconomic status and pre-existing health conditions. Researchers analyzed data from over 300,000 participants and found that higher intake of ultra-processed foods correlated with a 25% greater risk of cardiovascular disease and a 43% higher risk of cerebrovascular disease.
The study, led by researchers at the University of São Paulo, Brazil, and the University of Sydney, Australia, categorized foods based on the NOVA classification system, which defines ultra-processed foods as formulations made mostly or entirely from substances derived from foods, additives, and cosmetics, with little to no whole foods. Examples include sugary drinks,packaged snacks,processed meats,and instant noodles.
Researchers controlled for potential confounding variables such as age, sex, physical activity, smoking status, alcohol consumption, family history of cardiovascular disease, and educational attainment. The findings suggest that the adverse health effects of ultra-processed foods are not solely attributable to unhealthy dietary patterns often associated with their consumption.
The study highlights the importance of public health strategies aimed at reducing the consumption of ultra-processed foods. Brazil’s Dietary Guidelines for the Brazilian Population, published by the Ministry of Health in 2015, advocate for prioritizing minimally processed foods and avoiding ultra-processed options.
Further research published in the American Journal of Preventive Medicine (Pomeranz, JL, Mande, Jr. & Mozaffingian, d. 2023) explores the impact of policies designed to discourage ultra-processed food consumption. The Nature Food study builds on existing evidence linking ultra-processed food intake to obesity, type 2 diabetes, and other chronic diseases. The researchers emphasize the need for further examination into the specific components of ultra-processed foods that contribute to these health risks.
Ministry of Health of Brazil. Dietary Guidelines for the Brazilian Population (2015).
Pomeranz, JL, Mande, Jr. & Mozaffingian, d. Am. J. Prev. With. 651134-1141 (2023). PubMed PubMed Central
