Research presented at the American College of Cardiology's Annual Scientific Session (ACC.26) indicates that a high consumption of ultra-processed foods may significantly elevate the risk of serious heart issues. Individuals who consumed more than nine servings of these foods per day had a 67% higher likelihood of major cardiac events compared to those who averaged about one serving daily. Ultra-processed foods encompass a range of packaged items including chips, crackers, frozen meals, processed meats, sugary drinks, breakfast cereals, and breads.
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The risk of heart attacks, strokes, or deaths from coronary heart disease or stroke intensified with increased intake. Each additional serving was associated with over a 5% rise in risk, with a more pronounced effect seen among Black Americans.
Amier Haidar, MD, a cardiology fellow at the University of Texas Health Science Center at Houston and the study's lead author, emphasized the association of ultra-processed foods with heart disease, advising moderation in their consumption despite their convenience.
This study is one of the first large-scale investigations into the link between ultra-processed food consumption and heart disease within a diverse U.S. population. It analyzed data from 6,814 adults aged 45-84 who were part of the Multi-Ethnic Study of Atherosclerosis (MESA) and had no previous heart disease. Researchers employed food questionnaires to assess daily intake of ultra-processed foods based on the NOVA classification system.
Participants in the highest intake group consumed an average of 9.3 servings per day, while those in the lowest group averaged 1.1 servings. The increased risk of dying from coronary heart disease, stroke, or experiencing non-fatal heart attacks, strokes, or cardiac arrest was marked at 67% for the high-intake group.
Haidar noted that the study accounted for several variables, including total caloric intake and diet quality, while still finding a consistent risk associated with higher consumption of ultra-processed foods. This suggests that the processing of food may independently influence cardiovascular risk, necessitating consideration of both processing and nutritional content.
Each additional serving of ultra-processed foods led to a 5.1% increase in adverse cardiac event risk, with Black Americans facing a 6.1% rise per serving, compared to 3.2% among non-Black individuals. Researchers indicated that factors such as targeted marketing and limited access to healthier food options in certain neighborhoods might explain these disparities.
The study has limitations, including reliance on self-reported dietary questionnaires and the measurement of intake by servings rather than individual foods. While biological mechanisms were not directly explored, prior research has linked ultra-processed foods with high calories, added sugars, and fats, potentially influencing hunger and metabolism, contributing to weight gain and inflammation.
To mitigate risk, Haidar recommends a critical evaluation of food choices and a careful reading of nutrition labels, which often indicate higher levels of added sugars, salt, and fats in ultra-processed foods compared to less-processed options. The ACC has also published a 2025 Concise Clinical Guidance report endorsing a standardized front-of-package labeling system to enhance the visibility and accessibility of healthier choices for consumers. This study was concurrently published in JACC Advances.