New health warning issued on UPFs as study highlights major risks

A popular type of food has been linked to a 19 per cent higher risk of heart disease. This food, which makes up more than half of Brits’ calorie intake, could also significantly raise your risk of cardiovascular death. According to a new report published in the European Heart Journal , people who eat more ultra-processed food (UPF) have a higher risk of cardiovascular disease and death . This report, led by a group of cardiology experts from across Europe, brings together the results of all published research on UPFs and cardiovascular disease. As reported by EurekAlert , the researchers highlighted how obesity, diabetes, hypertension, chronic kidney disease and death from cardiovascular have all been linked to eating large amounts of UPF. Common UPFs include packaged snacks, mass-produced cakes and biscuits, crisps, carbonated drinks, reconstituted meat products, and instant noodles. They are often high in additives, artificial colours, sweeteners, and preservatives you wouldn’t find in your home kitchen. The report found that adults with the highest UPF consumption have up to a 19 per cent higher risk of heart disease, a 13 per cent higher risk of atrial fibrillation, and up to a 65 per cent increased risk of cardiovascular death, compared with those with the lowest consumption. One of the study’s contributors, Professor Luigina Guasti from the University of Insubria in Italy, commented: “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. We hope that this consensus statement from the European Society of Cardiology will help doctors recognise UPFs as a potential risk factor and provide clear guidance to their patients on limiting UPFs to prevent cardiovascular risk factors, disease and death.” The report also concluded that these foods also worsen key risk factors, including obesity, type 2 diabetes, high blood pressure and the build-up of unhealthy fats in the bloodstream. It was acknowledged that consumption of UPF is increasing in Europe with the percentage of calories from UPF ranging from 61 per cent in the Netherlands and 54 per cent in the UK, to 25 per cent in Spain, 22 per cent in Portugal and 18 per cent in Italy. The report’s authors said that evidence on the risks of UPF is consistent across large, diverse populations and remains true across different cardiovascular risks, diseases and death. But, they cautioned that most of the research comes from observational studies, with few long-term interventional trials. Report author Dr Marialaura Bonaccio said: “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. 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.” She added: “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 emphasises 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 patients’ health without adding significant cost or time.” On its website, the British Heart Foundation (BHF) shared some simple swaps you can make to reduce your UPF intake. These are: Instead of flavoured yoghurts with added sugar or sweeteners, choose plain yoghurt and add your own chopped fresh, frozen or dried fruit for sweetness Instead of buying sauces or ready meals, cook your favourites in larger amounts at home and freeze the extra in portions to use another day Have porridge in the morning with fruit and nuts instead of sugary low-fibre breakfast cereal Eat fresh, baked or stewed fruit instead of shop-bought fruit pies or cakes Have some nuts instead of biscuits with your afternoon cuppa