This study published in The Lancet investigates the association between the consumption of ultra-processed foods (UPF) and cardiovascular disease (CVD), coronary heart disease (CHD), and stroke risk. The research was conducted using three major U.S. cohort studies: the Nurses’ Health Study (NHS), the Nurses’ Health Study II (NHSII), and the Health Professionals Follow-Up Study (HPFS), which collectively cover data from over 200,000 participants over multiple decades.
In the NHS, NHSII, and HPFS cohorts, UPF accounted for 15.3 - 20.8% of caloric intake in the lowest quintile of consumption and 42.8 - 49.6% in the highest quintile, with NHSII participants consuming the most UPF overall. Major sources of UPF included bread, cereals, sweet snacks, and ready-to-eat/heat dishes. The analysis found that those with the highest UPF intake had a greater overall energy intake, a higher prevalence of obesity and smoking, and lower scores on the Alternate Healthy Eating Index (AHEI). The systematic review included 19 cohort studies, comprising over 1.26 million participants and more than 63,000 CVD cases.
The study identified specific UPF groups that contributed differently to cardiovascular risk. Sugar-sweetened beverages, processed meats, and artificially-sweetened beverages were associated with higher CVD and CHD risk. In contrast, ultra-processed savory snacks, cold cereals, and yogurt/dairy-based desserts were inversely associated with cardiovascular risk, suggesting that not all UPFs carry the same health risks. For example, the intake of processed meats and sugary beverages had strong associations with adverse cardiovascular outcomes, while bread and cold cereals were linked to a lower stroke risk.
The findings underscore the health risks associated with high UPF consumption, particularly for CVD and CHD. The divergent effects of different UPF categories highlight the complexity of UPF's role in diet and health. UPFs typically contain high levels of added sugars, saturated fats, and sodium, all known contributors to CVD. Moreover, compounds introduced during food processing, such as bisphenol A (BPA), acrylamides, and emulsifiers, may also elevate cardiovascular risk.
This study adds robust evidence to the growing body of literature linking UPF consumption to cardiovascular risk. Public health efforts should focus on educating people about the risks of UPF consumption and promoting diets rich in whole, minimally processed foods.
Sources: The Lancet