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Monday, 17 August 2026dailybeirut.com
Tech & Science
New research highlights a significant connection between high consumption of ultra-processed foods and elevated risks of heart disease, atrial fibrillation, and cardiovascular mortality across Europe.
Recent findings reveal that adults consuming large quantities of ultra-processed foods face a notably higher likelihood of developing heart-related conditions and experiencing premature death. A comprehensive report published in the European Heart Journal consolidates studies from across Europe, emphasizing the cardiovascular dangers posed by these foods.
The report, crafted by the European Society of Cardiology’s Council for Cardiology Practice and the European Association of Preventive Cardiology, draws attention to the growing evidence linking ultra-processed food intake with obesity, diabetes, hypertension, chronic kidney disease, and increased cardiovascular mortality. The expert panel advocates for healthcare providers to actively inquire about patients’ consumption of such foods and to offer strategies for reduction.
Professor Luigina Guasti, leading the panel from the University of Insubria, explained that ultra-processed foods—characterized by industrial ingredients and additives—have largely supplanted traditional diets. She noted the association between these foods and risk factors for cardiovascular disease, including obesity, diabetes, and high blood pressure, as well as their link to the incidence and mortality of heart disease.
“We hope that this consensus statement from the European Society of Cardiology will help doctors recognize UPFs as a potential risk factor and provide clear guidance to their patients on limiting UPFs to prevent cardiovascular risk factors, disease and death,” Professor Guasti stated.
The analysis highlights several critical outcomes:
Individuals with the highest consumption of ultra-processed foods exhibit up to a 19% increased risk of heart disease.
There is a 13% greater risk of atrial fibrillation among heavy consumers.
Cardiovascular mortality risk can rise by as much as 65% compared to those with minimal intake.
Ultra-processed foods contribute to worsening obesity, type 2 diabetes, hypertension, and the accumulation of harmful fats in the bloodstream.
Consumption rates vary widely in Europe, with ultra-processed foods constituting 61% of calorie intake in the Netherlands and 54% in the UK, while countries like Spain, Portugal, and Italy report much lower percentages.
Despite these findings, many national dietary guidelines still emphasize nutrient content without addressing the extent of food processing.
The report urges enhanced public awareness through improved food labeling, stricter regulations, and updated dietary recommendations. Medical professionals are encouraged to integrate questions about ultra-processed food consumption into routine dietary assessments, especially for patients with cardiovascular disease or elevated risk.
Healthcare providers should counsel patients on reducing ultra-processed food intake alongside other lifestyle factors such as physical activity, smoking cessation, and alcohol moderation. The report also warns that products marketed as healthier options may still be highly processed.
While the evidence primarily stems from observational studies, the consistency of associations across diverse populations strengthens the case for considering ultra-processed foods a cardiovascular risk factor. The authors call for more long-term intervention trials to further explore these relationships.
Dr. Marialaura Bonaccio from IRCCS NEUROMED highlighted the biological plausibility of the link between ultra-processed foods and cardiovascular disease. She explained that these foods, often rich in sugar, salt, and unhealthy fats, contain additives and altered structures that may provoke inflammation, metabolic disturbances, changes in gut microbiota, and overeating.
“We need long-term intervention trials to test whether reducing UPFs improves cardiovascular health. More research is also needed to understand the effects of specific additives, processing compounds, and food structures on heart health,” Dr. Bonaccio said.
The research accumulated over the past decade underscores the importance of focusing not only on nutrient content but also on the degree of food processing in disease prevention. Even nutritionally balanced foods can pose risks if heavily processed. Incorporating awareness of ultra-processed foods into clinical practice may enhance patient outcomes without significant additional costs or time.
