Every Additional 100 Grams of Ultra-Processed Food Linked to Higher Heart Disease Risk: Study

Higher consumption of ultra-processed foods (UPFs) has been associated with increased risks of several chronic health conditions, including cardiovascular disease, cancer, obesity and metabolic disorders, according to a study.

The research found that greater intake of ultra-processed foods was associated with a 24 per cent higher risk of cardiovascular events, a 12 per cent higher risk of cancer and a 23 per cent higher risk of overweight or obesity. Higher consumption was also linked with increased risks of metabolic syndrome or diabetes, depression and anxiety, digestive diseases, high blood pressure and death from any cause.

Ultra-processed foods are industrially manufactured products that are typically ready to eat or require minimal preparation. They often contain high levels of energy, sugar and salt while providing relatively low amounts of dietary fibre, protein, vitamins and minerals.

The researchers found a dose-response relationship between UPF consumption and several health outcomes. Every additional 100 grams of ultra-processed food consumed per day was associated with an 11 per cent higher risk of hypertension, a 14 per cent higher risk of cardiovascular events, a 4 per cent higher risk of cancer and a 3 per cent higher risk of death from any cause.

The study also reported that every 10 per cent increase in the share of energy intake coming from ultra-processed foods was associated with a 16 per cent higher risk of metabolic syndrome or diabetes.

Researchers suggested that the potential health effects could be linked to several factors. Emerging evidence indicates that combinations of food additives may have cumulative effects, while extensive industrial processing can alter the physical structure of food and potentially affect the gut microbiome. These changes may contribute to inflammation and insulin resistance.

The researchers also pointed to compounds that can form during food processing. Acrylamide, which can develop in certain foods during high-temperature processing, and acrolein, which can be generated when fats are heated, have both been associated with cardiovascular health risks.

The authors noted that chronic conditions associated with high UPF consumption can occur together as multimorbidity. They suggested that reducing ultra-processed food intake and replacing such products with minimally processed alternatives could be relevant to chronic disease prevention and primary healthcare.

Source: PTI