Ultra-processed foods (UPFs) are industrially manufactured products made using refined ingredients, additives, preservatives, and artificial flavours. These foods have increasingly replaced traditional diets across the world.
A new report published in the European Heart Journal highlights growing concerns about their health impact. Researchers say these foods are often high in sugar, salt, and unhealthy fats, while also containing additives that may disrupt normal metabolic processes.
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. However, this evidence has not yet made its way into the advice we give to patients on healthy eating.”
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How strong is the link between UPFs and heart disease?
The report combines findings from multiple studies and presents a consistent pattern: higher consumption of UPFs is associated with significantly worse cardiovascular outcomes.
People who consume the most ultra-processed foods face up to a 19% greater risk of heart disease, a 13% higher risk of atrial fibrillation, and as much as a 65% higher risk of death from cardiovascular disease compared to those who consume the least.
Beyond heart disease, the report also links UPFs to obesity, type 2 diabetes, high blood pressure, chronic kidney disease, and unhealthy fat accumulation in the blood.
Dr. Bonaccio notes, “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. UPFs tend to be high in sugar, salt, and unhealthy fats. They also have additives, contaminants and an altered food structure, which may trigger inflammation, metabolic disruption, gut microbiome changes and overeating.”
Why do ultra-processed foods harm the body?
Researchers believe the harm goes beyond just poor nutrition. The processing itself may play a key role.
UPFs can alter how the body regulates hunger, leading to overeating. Additives and changes in food structure may trigger inflammation and disrupt metabolism. There is also growing evidence that these foods may negatively affect the gut microbiome, further increasing health risks.
Importantly, even foods marketed as “healthy” may still fall into the ultra-processed category, making it harder for consumers to make informed choices.
How widespread is ultra-processed food consumption?
Consumption of UPFs varies widely across countries but is rising globally. In Europe, these foods account for a large share of daily calorie intake in some nations.
They make up about 61% of calorie intake in the Netherlands and 54% in the UK. In contrast, consumption is lower in countries like Spain (25%), Portugal (22%), and Italy (18%).
This trend reflects broader dietary shifts toward convenience foods and away from traditional, minimally processed diets.
Why are doctors being asked to intervene?
The report emphasizes that current dietary guidelines often focus on nutrients such as fats, sugars, and calories, but do not adequately address the level of food processing.
Experts now want that to change. They are urging healthcare professionals to actively discuss UPF consumption with patients and incorporate it into routine care.
Professor Guasti adds, “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.”
Doctors are also encouraged to guide patients toward reducing UPFs alongside standard lifestyle advice on exercise, smoking, alcohol, and overall nutrition.
Is the evidence conclusive?
While the findings are compelling, researchers acknowledge certain limitations. Most studies so far are observational, meaning they show associations rather than direct cause-and-effect relationships.
Dr. Bonaccio highlights the need for further research: “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. Future studies could focus on implementing UPF-focused dietary interventions in clinical practice.”
Despite these gaps, the consistency of findings across populations strengthens the case for caution.
She adds, “The research on UPFs has been accumulating for a decade, and it highlights the risks of high UPF consumption and the benefits of choosing whole or minimally processed foods. This emphasizes that disease prevention should not focus solely on nutrients, but also on the degree of food processing. Even foods with good nutritional profiles can be harmful if highly processed. Integrating UPF awareness into routine medical care could improve patient’s health without adding significant cost or time.”
What does this mean for everyday diets?
The key takeaway from the report is simple but significant: what you eat matters, but how your food is processed may matter just as much.
Shifting toward whole or minimally processed foods—such as fresh fruits, vegetables, whole grains, and home-cooked meals—could play a crucial role in reducing long-term health risks, especially those related to heart disease.