High intake of ultra-processed foods ups risk of CVD events, death

People who eat ultra-processed foods regularly are at greater risk of cardiovascular disease (CVD) incidence and mortality, according to a study.

A total of 3,033 adults free from CVD with valid dietary data at baseline were included in this analysis. The authors collected data on diet (measured by food frequency questionnaire), anthropometric measures, and sociodemographic and lifestyle factors quadrennially from 1991 to 2008. Data on CVD incidence and mortality were available until 2014 and 2017, respectively.

Ultra-processed foods were defined according to the NOVA framework. Cox proportional hazards models were used to determine the multivariable association between ultra-processed food intake (energy-adjusted servings per day) and incident hard CVD, hard coronary heart disease (CHD), overall CVD, and CVD mortality. Multivariable models were adjusted for age, sex, education, alcohol consumption, smoking, and physical activity.

During follow-up, 251 cases of incident hard CVD were identified, as well as 163 hard CHD and 648 overall CVD cases. At baseline, participants consumed on average 7.5 servings per day of ultra-processed foods. Each additional daily serving of ultra-processed foods correlated with a 7-percent increase in the risk of hard CVD (95 percent confidence interval [CI], 1.03–1.12), 9-percent higher risk of hard CHD (95 percent CI, 1.04–1.15), 5-percent greater risk of overall CVD (95 percent CI, 1.02–1.08), and 9-percent elevated risk of CVD mortality (95 percent CI, 1.02–1.16).

“Although additional research in ethnically diverse populations is warranted, these findings suggest cardiovascular benefits of limiting ultra-processed foods,” the authors said.

In the US, ultra-processed foods provide 58 percent of total energy in their diet.