New research indicates that ultra-processed foods (UPFs) may be responsible for approximately one-quarter of heart disease cases and related deaths. Findings presented at the International Congress on Obesity in Mexico and published in the American Journal of Preventive Medicine suggest that reducing consumption of these foods could potentially lower the incidence of cardiovascular disease.

UPFs include items such as ice cream, crisps, processed meats like ham, white bread, fizzy drinks, fast food, and biscuits. These foods typically contain high levels of fat, sugar, and salt, as well as additives including preservatives, emulsifiers, and artificial colours and flavours. In the United Kingdom, UPFs contribute to an average of 56 percent of daily caloric intake, rising to 68 percent among teenagers. This level of consumption is notably higher than in comparable European countries such as France and Italy.

Researchers from institutions including the University of Montreal analysed Canadian health data covering incidents of heart attacks, strokes, and other cardiovascular diseases, alongside associated mortality and disability rates. Their analysis estimated that in 2019, between 23 percent and 38 percent of cardiovascular events—including new cases and fatalities—were attributable to UPF consumption. This equates to roughly 58,200 to 96,000 new cardiovascular cases and 10,600 to 17,400 deaths linked to heart disease. Additionally, thousands of patients experienced disability related to these conditions.

The study suggests that a reduction in UPF intake by 20 to 50 percent could have prevented as many as 16,800 to 45,900 new heart disease cases and 3,100 to 8,300 deaths. Researchers highlight the potential public health benefits of dietary changes focusing on less processed foods.

However, the findings remain subject to debate within the scientific community. Some experts caution against attributing cardiovascular risk to the processing of food alone. Professor Alberto Fiore of Abertay University in Dundee questioned whether the observed effects result directly from industrial processing or rather from the poor nutritional quality commonly associated with UPFs. Others point to a lack of conclusive evidence directly linking UPFs to increased cardiovascular risk, emphasizing the ongoing need for further research to clarify the relationship.

The discussion reflects broader concerns about dietary patterns and public health, with UPFs continuing to be a focus of investigation due to their widespread consumption and potential impacts on chronic disease.