A recent study published in The Lancet Regional Health – Americas reveals a significant association between ultra-processed food (UPF) consumption and an increased risk of coronary heart disease (CHD), cardiovascular disease (CVD), and stroke in U.S. populations. This comprehensive evaluation included a systematic review and meta-analysis to assess these risks.
Background Ultra-processed foods, characterized by their use of additives such as stabilizers and sweeteners, constitute 57% of adults’ energy intake in the U.S. Their high levels of unhealthy fats, added sugars, and sodium, along with harmful compounds from processing, contribute to conditions such as inflammation, diabetes, and atherosclerosis. Despite existing evidence linking UPF to CVD, more research is needed to understand how different types of UPF impact cardiovascular health and to fill gaps in studies involving diverse populations.
Study Overview The study analyzed data from three major cohorts: the Nurses’ Health Study (NHS), the Nurses’ Health Study II (NHSII), and the Health Professionals Follow-Up Study (HPFS). These cohorts collectively involved over 200,000 participants. Dietary intake was assessed through validated food frequency questionnaires, with UPF categorized and analyzed based on nutritional composition. The research tracked incidents of CHD, stroke, and CVD using self-reports and medical records.
Results Participants’ average age varied from 36.7 to 53.4 years across cohorts. UPF intake ranged from 15.3% to 49.6% of total caloric intake, with bread, cereals, sweet snacks, and ready-to-eat meals being major contributors. Those with higher UPF intake had increased risks of CVD and CHD, though the association with stroke was less clear. Sensitivity analyses confirmed these findings, showing that processed meats and sugar-sweetened beverages were particularly linked to higher risks.
Systematic Review and Meta-Analysis The meta-analysis, which reviewed 2,540 publications and 19 cohort studies involving over 1.2 million adults, corroborated the study’s findings. Higher UPF intake was associated with elevated risks of CHD and CVD, with strong evidence for CHD. The quality of evidence varied, being highest for CHD and lower for stroke.
Conclusions The study underscores that high consumption of UPF is associated with increased risks of CVD and CHD, with processed meats and sugary beverages being notably harmful. Conversely, some UPF, such as certain cereals and yogurt-based desserts, were linked to lower risks. These results highlight the need for dietary advice to consider both processing and nutritional quality. Further research in diverse populations is essential to confirm these findings and understand the effects across different groups.