Ultra-processed food raises risk of heart disease, heart attack and stroke

The consumption of ultra-processed foods (UPFs) significantly raises the risk of high blood pressure, heart disease, heart attacks, and strokes, according to two studies presented at the European Society of Cardiology Congress in Amsterdam.

The first study, which tracked 10,000 Australian women for 15 years, found that those with the highest proportion of UPFs in their diet were 39% more likely to develop high blood pressure than those with the lowest.

The second study, an extensive analysis of 10 studies involving more than 325,000 men and women, showed that those who ate the most UPFs were 24% more likely to have serious heart and circulatory events, including heart attacks, strokes, and angina.

Processing is the Problem

More than half of the typical British daily diet consists of UPFs, more than any other country in Europe.

These products, made using a series of industrial processes, are often high in salt, sugar, and may contain additives and preservatives.

Common UPFs include breakfast cereals, ready meals, frozen pizzas, sweets, and biscuits.

In the first study, the link between UPF consumption and a greater risk of high blood pressure remained even after researchers adjusted their analysis to account for the impact of salt, sugar, fat, and other nutrients. This suggests that the processing itself is harmful.

High blood pressure, or hypertension, increases the risk of serious heart and circulatory conditions, including heart disease, peripheral arterial disease, and vascular dementia.

According to the larger study, a 10% increase in UPF consumption in daily calorie intake was associated with a 6% increased risk of heart disease. Those with UPFs making up less than 15% of their diet were least at risk of any heart problems.

Increasing Concern

Dr. Sonya Babu-Narayan, Associate Medical Director, expressed increasing concern about the links between UPFs and cardiovascular disease. “The study of women in Australia showed an association between higher consumption of these foods and the development of high blood pressure,” she said.

“More research is needed to better understand why these links have been found and what the mechanisms are. For example, we don’t know to what degree this is driven by artificial additives or the high levels of salt, sugar, and fat that these foods tend to contain.”

Dr. Babu-Narayan added, “We do know that the world around us doesn’t always make it easy for the healthy option to be the accessible and affordable option. On the contrary, less healthy foods often take centre stage. To address this, we need a comprehensive strategy that creates an environment that can support people to live long and healthy lives.”

These studies underscore the importance of reducing the consumption of UPFs to lower the risks of high blood pressure, heart disease, heart attacks, and strokes. It is crucial to adopt a balanced diet rich in natural and minimally processed foods to lead a healthier and longer life.