🍔 +5% heart risk per ultra-processed food consumed!

Ultra-processed foods, often chosen for their convenience, may be much more dangerous for the heart than previously thought. New research establishes a clear link between regular consumption of these products and an increase in cardiovascular events. This association comes from a detailed analysis conducted on a large sample of the American population.

A large study involving 6,814 adults with no cardiac history allowed exploration of this association. Participants, aged 45 to 84, were followed as part of the Multi-Ethnic Study of Atherosclerosis. Their diet was assessed through questionnaires, using the NOVA classification system to distinguish foods by their degree of processing. This method divides products into four categories, from minimally processed foods to ultra-processed ones like chips or frozen meals.


The results indicate that each additional serving consumed each day is associated with an increase of over 5% in the risk of heart attack, stroke, or death related to these causes. This progressive increase in danger was observed systematically. Moreover, the effect is more pronounced among African Americans, with an increase of 6.1% per serving, compared to 3.2% for other groups. This difference could be explained by social factors.

The analysis showed that the risk persists even after accounting for other factors such as daily calorie intake, overall diet quality, or medical conditions like diabetes or hypertension. This observation indicates that the dangers of ultra-processed products are not limited to their nutritional content. The way foods are manufactured could play an independent role in cardiovascular health, beyond simple considerations of calories or nutrients.

Potential biological mechanisms include effects on metabolism and inflammation. Although this study did not directly examine them, prior work points to factors like weight gain or visceral fat accumulation. These elements contribute to the development of heart disease. Thus, industrial processing, by altering the structure of foods, could negatively influence the body in various ways.

To reduce risks, it is advised to pay particular attention to food choices and nutrition labels. The latter provide key information on added sugars, salt, or fats, often present in high quantities in ultra-processed products. Prioritizing fresh fruits, vegetables, or nuts can offer healthier alternatives. The American College of Cardiology has supported the idea of simplified labeling to guide consumers.

This research was presented at the annual session of the American College of Cardiology and simultaneously published in JACC Advances. It provides an important perspective on modern eating habits and their long-term consequences.

The effects of ultra-processed foods on the body

Ultra-processed foods can affect the human body in several ways, beyond their calorie intake. Their composition, rich in added sugars, saturated fats, and salt, contributes to metabolic imbalances. These products are often not very satiating, which can lead to overconsumption and, ultimately, weight gain. The latter is a known risk factor for heart problems, such as hypertension or diabetes.

Moreover, industrial processing alters the structure of foods, sometimes reducing their fiber or essential nutrient content. This can disrupt digestion and influence gut flora, with consequences for systemic inflammation. Prior studies have linked chronic inflammation to an increased risk of cardiovascular diseases. Thus, the negative effects are not limited to simple fat accumulation but encompass biological responses.

Finally, regular consumption of ultra-processed foods is associated with less healthy lifestyle habits, such as reduced physical activity. These behaviors add up to worsen risks. Although the exact mechanisms require more research, it is clear that these products play a role in the deterioration of cardiovascular health. Adopting a diet based on minimally processed ingredients can help mitigate these impacts.