Eating more ultra-processed foods may raise heart attack and stroke risk by nearly 50%.
Ultra-processed foods (UPFs) are factory-made products that contain added fats, sugars, starches, salt, and chemical additives such as emulsifiers. Items like soft drinks, packaged snacks, and processed meats fall into this category. During production, much of the original nutritional value is removed, leaving behind heavily altered foods that often include ingredients unfamiliar to the human body. In the United States, these products now account for nearly 60% of adults’ diets and about 70% of children’s diets.
Established Health Risks and Inflammation
Earlier research has shown that people who regularly consume large amounts of ultra-processed foods face higher odds of developing metabolic syndrome. This condition includes overweight and obesity, high blood pressure, abnormal cholesterol levels, and insulin resistance. High intake has also been linked to elevated high sensitivity C-reactive protein, a marker of inflammation and a strong predictor of future cardiovascular disease (CVD), which mainly includes heart attacks and strokes. Despite these warning signs, fewer studies have directly examined whether eating more UPFs increases the risk of cardiovascular disease itself.
Investigating the Link to Heart Disease
As ultra-processed food consumption continues to grow and cardiovascular disease remains one of the leading causes of death in the United States and around the world, understanding a potential connection has become increasingly important. Clear answers could influence medical treatment decisions and guide broader public health strategies.
To explore this question, researchers at Florida Atlantic University’s Charles E. Schmidt College of Medicine analyzed data from the U.S. National Health and Nutrition Examination Survey (NHANES). Their findings, published in The American Journal of Medicine, add new concern for people who consume high levels of ultra-processed foods.
