These 2 common, ultra-processed foods significantly raise heart disease risk: Study
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A recent study reveals that the type of ultra-processed food you eat could make all the difference in your heart health. According to the Harvard T H Chan School of Public Health study, some ultra-processed foods may be worse than others – consumption of sugary or artificially sweetened drinks and processed meats may raise your risk of heart disease.
About the study
In the study published in the journal The Lancet Regional Health, a group of researchers conducted a comprehensive evaluation of the link between ultra-processed food (UPF) intake and coronary heart disease (CHD), cardiovascular disease (CVD), and stroke in the US cohorts, supported by a systematic review and meta-analysis.
The researchers tracked the ultra-processed food intake of more than 200,000 health professionals and followed up with them for about three decades to see if they developed heart disease or stroke. UPFs — which represent 57 per cent of the US adult diet — typically contain excess calories, added sugars, sodium and unhealthy fats. UPF are products with ingredients that enhance profitability, taste, and shelf-life, often including additives like stabilizers, sweeteners, and emulsifiers.
The researchers divided the UPFs into 10 groups: bread and cereals (with the sub-groups of breakfast cereals, dark/whole-grain bread, and refined-grain bread); sauces, spreads, and condiments; packaged sweet snacks and desserts; packaged savoury snacks; sugar-sweetened beverages; processed red meat, poultry, and fish; ready-to-eat or heat dishes; yoghurt/dairy-based desserts; hard liquors; artificially sweetened beverages.
What the study found
The three most popular types of UPFs among were bread and cereals, sweet snacks and desserts, and ready-to-eat meals; higher total UPF intake was linked to increased risks of CVD and CHD across multiple cohorts.
Specific UPF categories, like sugar-sweetened and artificially-sweetened beverages and processed meats, were particularly harmful, while some, like cold cereals, savoury snacks, and yoghurt/dairy-based desserts, were associated with lower risks. These findings emphasise the importance of considering both processing and nutritional quality in dietary advice.
