A substantial proportion of heart disease cases and fatalities may be attributable to the consumption of ultra-processed foods (UPFs), according to a study presented at the International Congress on Obesity in Mexico. The research suggests that a significant reduction in UPF intake could lead to a decrease in cardiovascular disease events and associated deaths.
UPFs, which include items such as ice cream, processed meats, crisps, mass-produced bread, some breakfast cereals, biscuits, many ready meals, and fizzy drinks, are characterized by the inclusion of additives and ingredients not typically used in home cooking, like preservatives, emulsifiers, and artificial colors and flavors. In the UK, UPFs account for approximately 56% of average calorie intake, rising to 68% among teenagers, figures considerably higher than in some other European nations.
Researchers from the University of Montreal analyzed Canadian patient data focusing on cardiovascular diseases, including heart attacks, strokes, and related deaths and disability. Their analysis indicated that between 23% and 38% of all cardiovascular disease events in 2019 could be linked to UPF consumption. This translates to an estimated 58,200 to 96,000 new cases of cardiovascular disease and between 10,600 and 17,400 deaths related to these conditions.
The study's projections suggest that a 20% to 50% reduction in UPF consumption might have averted between 16,800 and 45,900 new cardiovascular disease cases and between 3,100 and 8,300 related deaths. The authors concluded that these findings underscore the necessity of clinical and public health initiatives aimed at lowering UPF intake as a vital strategy for cardiovascular disease prevention. They advocate for comprehensive structural measures, including food taxes, front-of-package labeling, marketing restrictions, and reformulation targets to improve food quality.
Organizations have highlighted the potential impact of UPFs on public health. A spokesperson for the Stroke Association noted that the food environment can influence an individual's risk of stroke, a leading cause of death and disability. While further research into the specific role of processing is ongoing, it is known that high levels of salt, sugar, and saturated fat contribute to increased blood pressure and other stroke risk factors. Concerns were raised that individuals' food choices are often shaped by factors such as price, availability, and marketing, suggesting a need for government and industry action to make healthier options more affordable and accessible.
However, some experts have pointed out limitations in the study. One critique noted that the research is based on modeling rather than direct clinical observation of individuals' dietary habits and health outcomes. The study utilized a dietary snapshot from 2015 and applied risk multipliers from other populations, leading to a wide range of uncertainty in the calculated figures. A key concern raised is whether the observed risks are primarily due to the industrial processing itself or the inherent nutritional deficiencies of UPFs, such as high sugar, saturated fat, and sodium content, and low fiber. The paper itself acknowledges that UPF dietary patterns are often characterized by excess sugar, saturated fat, and sodium, and low fiber. When analyzed by food subtype, the cardiovascular disease findings were largely driven by sugar-sweetened beverages and processed meat products, the harms of which have long been understood based on their nutritional profiles without the need to invoke the concept of industrial processing.