Ultra-processed foods are associated with a 47% increased risk of stroke and heart attack

 

A growing body of scientific evidence is raising alarm over the health risks associated with ultra-processed foods. According to recent research, people who consume high amounts of ultra-processed foods may face a 47% higher risk of heart attack and stroke compared to those who eat minimal amounts. The findings add to mounting concerns about how modern dietary habits are affecting long-term cardiovascular health.

Ultra-processed foods are products that undergo multiple stages of industrial processing and often contain artificial additives, preservatives, flavour enhancers, colourings, and refined ingredients. Common examples include packaged snacks, sugary cereals, processed meats, instant noodles, soft drinks, frozen ready meals, and fast food items. While these products are convenient and widely available, they are typically high in salt, sugar, unhealthy fats, and low in essential nutrients.

Researchers analysed dietary data from large population studies and tracked participants over several years. They found that individuals whose diets consisted largely of ultra-processed foods had a significantly increased risk of cardiovascular events, including heart attacks and strokes. Even after adjusting for factors such as age, smoking, physical activity, and overall calorie intake, the link remained strong.

Experts believe several mechanisms may explain this association. High sodium levels in processed foods can raise blood pressure, a major risk factor for heart disease and stroke. Excess added sugars contribute to obesity, insulin resistance, and inflammation. Meanwhile, trans fats and certain industrial oils may damage blood vessels and increase harmful cholesterol levels.

Beyond nutrient content, some scientists argue that the processing itself may play a role. Additives and chemical compounds formed during manufacturing could potentially affect gut health, metabolism, and inflammation. Although more research is needed to fully understand these biological pathways, the overall pattern is consistent: diets dominated by ultra-processed foods appear harmful to heart health.

Cardiologists emphasise that cardiovascular disease remains one of the leading causes of death worldwide. Lifestyle factors, particularly diet, play a crucial role in prevention. Shifting towards a more whole-food-based diet—rich in fruits, vegetables, whole grains, legumes, nuts, fish, and lean proteins—has repeatedly been shown to lower the risk of heart-related conditions.

Importantly experts are not suggesting that occasional consumption of packaged foods will immediately lead to heart disease. Rather, the concern lies in habitual, long-term reliance on ultra-processed products as dietary staples. Moderation and balance remain key principles of healthy eating.

Public health advocates are calling for clearer food labelling, consumer education, and policies that promote access to affordable, nutritious foods. As research continues to uncover the health consequences of industrialised diets, individuals are encouraged to make informed choices that prioritise whole and minimally processed options.

The message from experts is clear: what we eat daily matters. Reducing ultra-processed foods in favour of natural, nutrient-dense alternatives could significantly lower the risk of heart attack and stroke, protecting long-term cardiovascular health.