Research presented at the American College of Cardiology’s Annual Scientific Session (ACC.26) reveals a concerning link between the consumption of ultra-processed foods and serious heart health issues. Those indulging in over nine servings of these foods daily face a 67% higher likelihood of major cardiac events than individuals who limit their intake to about one serving.
The risk of heart issues escalates with increased consumption. For every additional serving consumed daily, there is an associated rise of more than 5% in the likelihood of experiencing heart attacks, strokes, or fatalities linked to coronary heart disease or stroke. This trend is particularly pronounced among Black Americans compared to other demographic groups.
“While ultra-processed foods may offer convenience, our findings highlight the necessity for moderation in their consumption due to the associated heart disease risks,” stated Amier Haidar, MD, a cardiology fellow at the University of Texas Health Science Center at Houston and the study’s lead author.
Large U.S. Study in a Diverse Population
This research represents one of the first extensive studies focusing on the correlation between ultra-processed food intake and heart disease within a racially diverse group of U.S. adults. The findings align with previous studies largely conducted in Europe and contribute valuable insights applicable to a wider audience.
The study examined data from 6,814 adults aged 45-84 years who were not diagnosed with heart disease and participated in the Multi-Ethnic Study of Atherosclerosis (MESA). To ascertain the quantity of ultra-processed foods consumed, researchers utilized food questionnaires categorized via the NOVA classification system. This system organizes foods into four groups, ranging from unprocessed or minimally processed items (such as corn on the cob) to ultra-processed foods (like corn chips), with moderately processed foods found in the middle (e.g., corn starch and canned corn).
Participants with the highest intake averaged 9.3 servings of ultra-processed foods daily, compared to an average of 1.1 servings among those with the least intake. Individuals in the highest consumption category faced a 67% greater risk of dying from coronary heart disease or stroke, as well as experiencing non-fatal heart attacks or strokes, or resuscitated cardiac arrest.
Risk Persists Beyond Calories and Diet Quality
“We accounted for numerous variables in this study,” Haidar noted. “The risk associated with elevated ultra-processed food consumption remained consistent, regardless of total daily calorie intake and overall diet quality, even after adjusting for prevalent risk factors like diabetes, high blood pressure, high cholesterol, and obesity.”
The findings indicate that the detrimental effects of ultra-processed foods go beyond mere caloric content or general diet quality. The processing methods utilized may play a distinct role in cardiovascular risk, highlighting the need to evaluate both food processing and nutrient composition.
Disparities in Risk and Contributing Factors
Every additional serving of ultra-processed foods escalated the risk of adverse cardiac events by 5.1%. This increase was even more significant for Black Americans, who experienced a 6.1% rise in risk per serving compared to a 3.2% increase for non-Black individuals. Researchers observed that targeted marketing and restricted access to less-processed food options in certain neighborhoods could explain these divergent consumption patterns and health outcomes.
Study Limitations and Possible Biological Effects
This study has some limitations. Since the MESA study did not initially aim to focus specifically on ultra-processed food consumption, the data relied on self-reported dietary questionnaires. Consumption was assessed based on servings rather than tracking specific foods.
Although the researchers did not explore the biological mechanisms at play, previous studies have indicated that ultra-processed foods are typically high in calories, added sugars, and unhealthy fats, which can influence hunger and metabolic processes. These factors may lead to weight gain, inflammation, and increased visceral fat, all of which heighten the risk of heart disease.
How to Lower Risk Through Better Food Choices
Haidar emphasized that being mindful of food choices and carefully examining nutrition labels is key to lowering risk. Nutrition labels provide information on added sugars, salt, fat, and carbohydrates per serving, which often surpass levels found in less-processed alternatives like plain oatmeal, nuts, beans, and fresh or frozen produce.
The ACC recently published a 2025 Concise Clinical Guidance report in JACC advocating for a standardized front-of-package labeling system to ensure healthier options are more visible and accessible to all consumers.
This study was concurrently published in JACC Advances.
Key Takeaways
- Consumption of ultra-processed foods is linked to a significantly higher risk of heart disease.
- Eating more than nine servings per day increases the risk of serious cardiac events by 67%.
- Each additional serving correlated with over a 5% rise in heart-related health issues.
- The negative impact is more significant among Black Americans.
- Factors like marketing and food access may contribute to disparities in consumption.
- Mindful eating and reading nutrition labels can help manage risk.
FAQ
What are ultra-processed foods?
Ultra-processed foods include items such as chips, sugary drinks, frozen meals, and processed meats, often high in added sugars and unhealthy fats.
How can I reduce my intake of ultra-processed foods?
To minimize consumption, focus on whole foods, read nutrition labels carefully, and choose less-processed items like fruits, vegetables, nuts, and whole grains.
Why is the risk higher among Black Americans?
Disparities in risk may be influenced by targeted marketing and limited access to healthier, less-processed food options in certain neighborhoods.
