Health Risk in Ultra-processed Foods

May 13, 2026

A major new European cardiology report warns that people who eat the most ultra-processed foods face significantly higher risks of heart disease, irregular heart rhythms, obesity, diabetes, high blood pressure, and even cardiovascular death. Researchers say these industrially manufactured foods often packed with sugar, salt, unhealthy fats, and additives can disrupt metabolism , trigger inflammation, and promote overeating, even when
marketed as “healthy.” Eating large amounts of ultra-processed food (UPF) may significantly increase the risk of heart disease and death, according to a new report published in the
European Heart Journal. The report combines findings from all currently available
research examining the connection between UPFs and cardiovascular disease. Researchers say growing e v i d e n c e  l i n k s  h i g h consumption of UPFs to obesity, diabetes, high blood
pressure, chronic kidney disease, and death related to cardiovascular conditions. The authors are urging doctors to discuss UPF intake with patients and offer practical advice on reducing
consumption as part of routine healthcare. The clinical consensus statement was produced
by the European Society of Cardiology’s Council for Cardiology Practice and the European Association of Preventive Cardiology, along with a panel of experts led by Professor Luigina
Guasti from the University of Insubria, Varese, Italy; Dr. Marialaura Bonaccio, IRCCS NEUROMED, Pozzilli, Italy; Professor Massimo Piepoli, University of Milan, Italy; and Professor Licia Iacoviello, LUM University, Casamassima, Italy. Professor Guasti said: “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. “We hope that this consensus statement from the European Society of Cardiology will help doctors recognize UPFs as a potential risk factor and
provide clear guidance to their patients on limiting UPFs to prevent cardiovascular risk factors, disease and death,” added Guasti. The report outlines several major findings from existing research: Adults who consume the most UPFs face up to a 19% greater risk of heart disease, a 13% higher risk of atrial fibrillation, and as much as a 65% higher risk of death
from cardiovascular disease compared with people who consume the least.
UPFs are also associated with worsening obesity, type 2 diabetes, high blood pressure, and unhealthy fat accumulation in the bloodstream. UPF consumption continues
to rise across Europe. UPFs account for 61% of calories consumed in the Netherlands
and 54% in the UK, compared with 25% in Spain, 22% in Portugal, and 18% in Italy.
Many national dietary guidelines still focus mainly on nutrients and do not
specifically address food processing. Doctors Urged To Discuss UPFs With Patients
The authors are calling for stronger public awareness about UPFs through updated
dietary guidelines, clearer food labeling, and government regulation. They also recommend that doctors caring for patients with cardiovascular disease, or those at risk for it, ask specifically about UPF intake when evaluating diet and lifestyle habits. In addition, the report says healthcare professionals should encourage patients to reduce UPF consumption alongside standard advice about exercise, smoking, alcohol use, and overall nutrition. Researchers also note that some foods marketed as “healthier” options may still qualify as ultra processed food.