ESC Links Ultra-Processed Foods to 65% Higher Cardiovascular Death Risk
Updated
Updated · SciTechDaily · May 15
ESC Links Ultra-Processed Foods to 65% Higher Cardiovascular Death Risk
5 articles · Updated · SciTechDaily · May 15
A new European Heart Journal consensus statement says adults with the highest ultra-processed food intake face up to 19% higher heart-disease risk, 13% higher atrial-fibrillation risk and 65% higher cardiovascular-death risk.
The European Society of Cardiology said the link appears to run through obesity, type 2 diabetes, high blood pressure, unhealthy blood fats, inflammation and metabolic disruption tied to industrial ingredients, additives and altered food structure.
Doctors are being urged to ask patients specifically about ultra-processed food intake and counsel them to cut back, while the authors also call for clearer labeling, stronger regulation and dietary guidelines that address processing, not just nutrients.
UPF consumption is already high across Europe—61% of calories in the Netherlands and 54% in the UK versus 25% in Spain, 22% in Portugal and 18% in Italy—while the authors note most evidence remains observational and long-term trials are still limited.
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Ultra-Processed Foods Raise Cardiovascular Death Risk by Up to 65%: New Consensus, Health Impacts, and Policy Solutions
Overview
Recent scientific consensus highlights that ultra-processed foods (UPFs) are a major and independent threat to cardiovascular health and overall mortality. This conclusion is based on a decade of accumulating research, showing a strong link between high UPF consumption and increased risk of heart disease and death. The evidence suggests that disease prevention should go beyond focusing on nutrients and also consider how much foods are processed. Even foods that seem healthy can be risky if they are highly processed. As UPF consumption rises globally, urgent action from healthcare providers and policymakers is needed to address this growing public health concern.