A major review of a decade's worth of research shows that people who eat the most ultra-processed foods (UPFs) face a 65% higher risk of dying from cardiovascular disease compared to those who eat the least. The European Society of Cardiology has released new clinical guidance calling on doctors to actively discuss ultra-processed food consumption with their patients as part of routine cardiovascular care.

What Exactly Are Ultra-Processed Foods and Why Do They Matter for Your Heart?

Ultra-processed foods are products made from industrial ingredients and additives rather than whole foods. They've increasingly replaced traditional diets across Europe and North America. According to the new consensus statement from European cardiology experts, these foods don't just contribute empty calories; they actively harm cardiovascular health through multiple mechanisms.

The research shows that UPFs raise heart disease risk primarily by promoting obesity, type 2 diabetes, high blood pressure, and the buildup of unhealthy fats in the bloodstream. These foods tend to be high in sugar, salt, and unhealthy fats, and they contain additives and altered food structures that may trigger inflammation, disrupt metabolism, alter gut bacteria, and encourage overeating.

How Much Does Ultra-Processed Food Actually Increase Your Cardiovascular Risk?

The numbers are striking. Adults with the highest ultra-processed food consumption face significantly elevated risks across multiple cardiovascular conditions:

• Heart Disease Risk: Up to 19% higher risk compared with those eating the least ultra-processed foods
• Atrial Fibrillation Risk: A 13% higher risk of this irregular heart rhythm condition
• Cardiovascular Death Risk: Up to 65% increased risk of dying from heart disease

These associations hold true across large, diverse populations and remain consistent regardless of other cardiovascular risk factors. The research demonstrates that the link between ultra-processed foods and heart disease is both consistent and biologically plausible.

Consumption patterns vary significantly across Europe. The Netherlands leads with 61% of daily calories coming from ultra-processed foods, followed by the United Kingdom at 54%. By contrast, Spain derives 25% of calories from UPFs, Portugal 22%, and Italy just 18%.

Why Aren't Current Dietary Guidelines Addressing This Problem?

Most national dietary guidelines focus on nutrient-based recommendations, such as limiting sodium or saturated fat, without addressing the degree of food processing itself. This gap means that foods marketed as "healthier" options can still be ultra-processed and harmful to cardiovascular health. The new European consensus statement emphasizes that disease prevention should focus not only on what nutrients foods contain, but also on how heavily processed they are.

"UPFs, made from industrial ingredients and additives, have largely replaced traditional diets. Research suggests these foods are linked to several risk factors for cardiovascular disease, such as obesity, diabetes and high blood pressure, and to the risk of developing and dying from heart disease. However, this evidence has not yet made its way into the advice we give to patients on healthy eating," said Professor Luigina Guasti, from the University of Insubria in Italy.

Professor Luigina Guasti, University of Insubria, Varese, Italy

How Should Doctors and Patients Approach Ultra-Processed Foods?

The European Society of Cardiology's new guidance provides specific recommendations for healthcare providers and patients:

• Patient Assessment: Doctors treating people with cardiovascular disease or at risk of it should ask about ultra-processed food consumption when evaluating their patients' diets
• Counseling on Reduction: Healthcare providers should discuss reducing ultra-processed foods alongside other established advice on diet, physical activity, smoking, and alcohol consumption
• Education About Marketing: Doctors should explain that foods marketed as "healthier" options can often still be ultra-processed and potentially harmful
• Public Health Measures: Improved food labeling, food regulation, and updated dietary guidelines are needed to help the public better understand ultra-processed foods

The authors note that integrating awareness of ultra-processed foods into routine medical care could improve patients' cardiovascular health without adding significant cost or time to clinical visits.

"The associations between UPF and heart disease are consistent and biologically plausible. UPFs raise cardiovascular risk mainly by promoting obesity, diabetes, hypertension and the build-up of unhealthy fats in the blood," explained Dr. Marialaura Bonaccio from IRCCS NEUROMED in Italy.

Dr. Marialaura Bonaccio, IRCCS NEUROMED, Pozzilli, Italy

What Research Gaps Still Exist?

While the evidence linking ultra-processed foods to cardiovascular disease is compelling, most research consists of observational studies rather than long-term intervention trials. Researchers emphasize the need for randomized controlled trials to test whether reducing ultra-processed food consumption actually improves cardiovascular health outcomes. Additional studies are needed to understand how specific additives, processing compounds, and altered food structures affect heart health.

The consensus statement represents a significant shift in how cardiologists view dietary advice. Rather than focusing solely on individual nutrients, the new guidance recognizes that the degree of food processing itself is a critical factor in cardiovascular disease prevention. As ultra-processed food consumption continues to rise across developed nations, this expert guidance may reshape how doctors counsel patients about heart health.