The report is a clinical consensus statement from the European Society of Cardiology, led by experts like Professor Luigina Guasti and Dr. Marialaura Bonaccio. It combines all available research on ultra-processed foods (UPFs) and cardiovascular disease. The authors aim to bridge the gap between scientific evidence and practical advice for patients.
As Professor Guasti explains, “UPFs, made from industrial ingredients and additives, have largely replaced traditional diets. Research suggests these foods are linked to several risk factors for cardiovascular disease, such as obesity, diabetes and high blood pressure, and to the risk of developing and dying from heart disease.”
What counts as ultra-processed?
The study used the NOVA classification, a widely adopted system that categorizes foods based on their level of processing. According to NOVA, ultra-processed foods are industrial formulations made mostly from substances extracted from foods like oils, fats, sugars, and proteins combined with additives such as preservatives, emulsifiers, and artificial flavors. These products often contain little to no whole food and are designed to be highly palatable, convenient, and long-lasting. Here are a few examples:
- Soft drinks and sweetened yogurts
- Packaged snacks (chips, cookies, candy)
- Ready-to-eat meals
- Sugary cereals
- Processed meats (sausages, nuggets)
19% higher risk of heart disease
The consumption of ultra-processed foods is rising across Europe, with these foods accounting for 61% of calories consumed in the Netherlands and 54% in the UK, compared with 25% in Spain, 22% in Portugal, and 18% in Italy. This rising trend is concerning because the conclusions of the study are quite stark.
- Adults consuming the most UPFs face up to a 19% higher risk of heart disease.
- There is a 13% greater risk of atrial fibrillation for high UPF consumers.
- The risk of cardiovascular death increases by as much as 65% compared to those eating the least UPFs.
- UPFs are linked to worsening obesity, type 2 diabetes, high blood pressure, and unhealthy fat buildup in the bloodstream.
Dr. Bonaccio adds, “The associations between UPF and heart disease are consistent and biologically plausible. UPFs raise cardiovascular risk mainly by promoting obesity, diabetes, hypertension and the build-up of unhealthy fats in the blood.”
Reducing UPFs should be standard advice
The authors urge doctors to discuss UPF intake with patients and advocate for clearer food labeling and updated dietary guidelines. Even foods marketed as “healthier” may still qualify as ultra-processed. Healthcare professionals should encourage patients to reduce UPF consumption alongside standard advice about exercise, smoking, alcohol use, and overall nutrition.
What can you do to limit ultra-processed foods?
It’s really hard to completely eliminate UPFs because they bring a lot of convenience to our lives. But even substantially reducing their intake can bring a meaningful positive change. Here are several high-impact changes you can make.
- Swap packaged snacks like chips, chocolate bars, or gummies for fresh fruit, nuts, or homemade popcorn.
- Replace ready-to-eat meals such as frozen pizzas, instant noodles, or pre-packaged lasagna with homemade dishes using fresh pasta, tomatoes, and vegetables.
- Avoid sugary cereals and opt for oatmeal with fresh berries or whole-grain muesli with no added sugar.
- Skip processed meats such as frankfurters, salami, or chicken nuggets in favor of grilled chicken, fresh fish, or legumes.
- Make soft drinks like Coca-Cola or Fanta special occasion only and choose water or teas as your daily drinks.
- Treat UPFs as convenience foods that should only be used in situations that demand that, not as a part of your everyday diet.