Ultra-processed foods linked to 67% higher risk of heart attack, stroke — Study

Consuming high amounts of ultra-processed foods, such as chips, frozen meals, sugary drinks, and packaged snacks, may significantly increase the risk of serious cardiovascular problems, including heart attacks and strokes.

A major U.S. study found that individuals who ate about nine servings of these foods daily had a 67 per cent higher risk of heart attacks, strokes, or death from heart disease compared to those who consumed roughly one serving per day. The association was even stronger among Black Americans than in other racial groups.

Presented at the American College of Cardiology Annual Scientific Session, the study found that each additional daily serving of ultra-processed food increased the risk of heart attack, stroke, or death from coronary heart disease by more than 5 per cent. This is even after accounting for calorie intake, overall diet quality, and common health conditions.

Lead author Amier Haidar, MD, a cardiology fellow at the University of Texas Health Science Centre at Houston, explained that while ultra-processed foods are convenient, they should be eaten in moderation due to their link with increased heart disease risk.

This research is among the first large-scale studies to examine the relationship between ultra-processed food consumption and cardiovascular disease in a racially diverse U.S. population. Its findings align with earlier studies conducted primarily in Europe and offer broader insight across different groups.

The study analysed data from 6,814 adults aged 45 to 84 who had no prior history of heart disease. Participants were part of the Multi-Ethnic Study of Atherosclerosis (MESA). Using dietary questionnaires, researchers estimated participants’ daily intake of ultra-processed foods.

Those with the highest intake consumed an average of 9.3 servings per day, while those with the lowest averaged 1.1 servings. Compared to the low-intake group, high consumers faced a 67 per cent greater risk of death from coronary heart disease or stroke, as well as non-fatal heart attacks, strokes, or resuscitated cardiac arrest.

Researchers stressed that calorie count or overall diet quality alone cannot explain the risks associated with ultra-processed foods. The processing itself may independently contribute to cardiovascular risk, supporting the importance of considering both how food is made and its nutritional value.

“Regardless of calorie intake, overall diet quality, or common risk factors like diabetes, high blood pressure, high cholesterol, and obesity, the increased risk associated with higher consumption of ultra-processed foods remained consistent,” Haidar said.

The study also pointed out that factors such as targeted marketing and limited access to healthier, less-processed food options in certain communities may influence consumption patterns and health outcomes.