Ultra-processed foods may increase heart disease risk, new study finds

• A new study examined the association between ultra-processed foods and heart disease. 

• Since prior studies did not include a diverse population, the researchers wanted to see if prior findings held up when applied to a more diverse group. 

• They found an association of nearly double the risk of heart disease per serving of ultra-processed foods in Black Americans.

Ultra-processed foods can be found in the majority of aisles in grocery stores. These foods contain additives, including preservatives, sweeteners, and artificial flavors.

These items are typically more shelf-stable and are often cheaper than many whole, fresh foods, but may come at a cost to one’s health.

Diets high in ultra-processed foods are linked to many negative health outcomes, including obesity, diabetes, and cardiovascular disease.

The new study takes a closer look at this association to see how it presents in a diverse group.

They found that, as expected, cardiovascular risk rose with each additional daily serving of ultra-processed foods, and this association was much stronger among Black Americans.

The study is published in JACC Advances.

Multi-ethnic study confirms previous findings

Ultra-processed foods may be convenient but they negatively impact health. Prior research has shown a strong association between ultra-processed foods and heart disease.

However, this prior research had some limitations related to the lack of diversity of race and ethnicity among study cohorts.

The scientists who conducted the recent study wanted to see if prior findings hold up with a more diverse group. They used data from more than 6,800 adults in the United States who were part of the Multi-Ethnic Study of Atherosclerosis (MESA).

These adults ranged from 45 to 84 years old and included only participants who did not have cardiovascular disease at the start of the study.

The participants provided information about their health, lifestyle, and diet over an average of around 12 years of follow-up. The completed food questionnaires, which researchers used to classify foods based on their level of processing.

Ultra-processed foods included items such as chips, crackers, white bread, pizza, hamburgers, soda, cereal, and candy.

The researchers calculated average daily intake in servings and evaluated overall diet quality. They also identified cardiovascular events using medical records.

Increased heart disease risk among Black Americans, in particular

Participants consumed an average of about 4 servings of ultra-processed foods daily. These foods made up about 28% of daily intake on average and around 41% of food intake for those who consumed the most ultra-processed foods.

The researchers’ analysis showed the same as prior studies, namely that a correlation exists between ultra-processed foods and an increased risk of cardiovascular events.

The participants who ate the most servings of ultra-processed foods on average were about 67% more likely to experience heart problems. Sugary foods tended to carry more risk than other foods.

Inofar as far as race and ethnicity go, the correlation between ultra-processed foods and heart disease was staggering.

Black Americans had nearly double the increased risk compared to other groups. They had a 6.1% increase in risk for each additional serving of daily ultra-processed foods compared to 3.2% per serving for other races and ethnicities. 

Lead study author Amier Haidar, MD, a cardiology fellow at UTHealth Houston, spoke with Medical News Today and said the stronger correlation for Black Americans may be driven by “systemic and structural factors rooted in historical racism” rather than biology.

“[Black Americans] are more likely to live in neighborhoods with limited access to healthy food options and are disproportionately burdened by unfavorable nutrition environments,” Haidar explained.

He said that, to address this disparity, “efforts should include improving access to affordable, healthy food [and] addressing structural barriers within the food environment.”

The link between ultra-processed foods and heart health

Cheng-Han Chen, MD, board-certified interventional cardiologist and medical director of the Structural Heart Program at MemorialCare Saddleback Medical Center, spoke with MNT about the findings, which he found concerning.

“Cardiovascular disease is already the leading cause of death,” Chen, who was not involved in this research, noted, adding that a 67% increased risk tied to ultra-processed foods was “incredibly worrisome.”

Chen emphasized that while the study shows a strong association, it does not prove cause and effect.

He explained how ultra-processed foods may raise risk by contributing to conditions such as high blood pressure and high cholesterol, as well as increasing inflammation that can damage blood vessels.

Chen also said that more research is needed “to better understand the impact of health disparities on susceptibility to ultra-processed foods.”

Swati Mukherjee, PhD, FRACP, a cardiologist, also spoke with MNT about the study. Mukherjee, who was likewise not involved in this research, noted that while the increased risk associated with ultra-processed food consumption is meaningful, it is still relatively modest compared to other risk factors for heart disease.

“This increase in risk is noticeable but not extreme,” said Mukherjee, explaining that conditions such as diabetes or smoking raise heart disease risk by far more.

“Overall, this means that eating a lot of ultra-processed food adds a moderate extra risk on top of a person’s normal lifetime risk of heart disease, which is already around 30% for people in this age group,” according to the cardiologist. “It is not the biggest risk factor, but it is one that people can change.”

Mukherjee added that the link is likely tied to what these foods contain, including high levels of salt, added sugar, and unhealthy fats.

“These ingredients are already known to raise blood pressure, cholesterol levels, and weight, which can lead to cardiovascular disease over time,” she said. “In other words, it is likely what is in the food, not just how processed it is, that increases the risk.”

View the original article on Medical News Today