Ultra-processed Food Linked to Cardiovascular Risks
Two Studies presented at the European Society of Cardiology Congress highlight the dangers of ultra-processed food.
According to two new studies presented at the European Society of Cardiology Congress, ultra-processed food significantly raises the risk of high blood pressure, heart disease, heart attacks, and strokes. These alarming findings suggest that our current dietary habits may be putting us at risk for serious cardiovascular conditions.
The Australian Study
The first study, conducted in Australia, tracked 10,000 women over a span of 15 years. It found that those with the highest proportion of ultra-processed food (UPF) in their diet were 39% more likely to develop high blood pressure compared to those with the lowest proportion. This correlation remained even after researchers took into account the impact of salt, sugar, fat, and other nutrients, indicating that it is the processing itself that is harmful.
The Wide-Ranging Analysis
The second study involved analyzing data from 10 separate studies, which included more than 325,000 men and women. The results showed that individuals who consumed the most UPF were 24% more likely to experience serious heart and circulatory events, such as heart attacks, strokes, and angina. These findings suggest that a high intake of ultra-processed foods is linked to an increased risk of developing cardiovascular conditions.
The Role of Processing
Ultra-processed foods, made using a series of industrial processes, make up more than half of the typical British daily diet, surpassing any other country in Europe. These products often contain high levels of salt, sugar, and additives, which are known to contribute to poor heart health. Breakfast cereals, ready meals, frozen pizzas, sweets, and biscuits are just a few examples of ultra-processed foods commonly consumed.
The first study indicated that the link between consuming UPF and a higher risk of high blood pressure persisted even after controlling for the impact of salt, sugar, fat, and other nutrients. This suggests that the processing itself poses a threat to cardiovascular health.
Implications and Recommendations
The findings of these studies raise significant concerns about the impact of ultra-processed foods on cardiovascular health. Dr. Sonya Babu-Narayan, Associate Medical Director at the British Heart Foundation, acknowledges the need for more research to understand the mechanisms behind these associations. She suggests that the link could be due to artificial additives or the high levels of salt, sugar, and fat prevalent in these foods.
Dr. Babu-Narayan emphasizes the importance of creating an environment that supports individuals in making healthier food choices. Currently, unhealthy foods often take center stage, making it difficult for the healthy alternative to be the accessible and affordable option. A comprehensive strategy is needed to address this issue and promote long and healthy lives.
Conclusion
The evidence presented at the European Society of Cardiology Congress highlights the detrimental effects of ultra-processed foods on cardiovascular health. The studies’ findings emphasize the need for individuals to be mindful of their consumption of these products and consider healthier alternatives. Additionally, policymakers should prioritize creating an environment that supports and encourages healthy food choices for all individuals, ensuring access to affordable and nutritious options.
<< photo by Tranmautritam >>
The image is for illustrative purposes only and does not depict the actual situation.
