A major European cardiology report has sounded an alarm about ultra-processed foods, linking them directly to heart disease, irregular heartbeats, and early death. The clinical consensus, published in the European Heart Journal, synthesizes years of research showing that heavy consumption of these industrially engineered products poses a serious cardiovascular threat.
The findings are striking. Adults who eat the most ultra-processed foods face up to a 19% greater risk of heart disease compared with those who eat the least. The risk of atrial fibrillation jumps 13%, while the risk of death from cardiovascular disease climbs as much as 65%.
The statement, developed by the European Society of Cardiology's Council for Cardiology Practice and the European Association of Preventive Cardiology, comes from a panel of experts led by Professor Luigina Guasti of the University of Insubria in Italy. The team reviewed all available research on the connection between ultra-processed foods and heart disease, finding a consistent and troubling pattern across populations.
Ultra-processed foods dominate European diets. In the Netherlands, they account for 61% of calories consumed. The UK sits at 54%. Spain, Portugal, and Italy consume far less at 25%, 22%, and 18% respectively, suggesting dietary patterns play a significant role in cardiovascular outcomes.
What makes these foods dangerous goes beyond simple calories. They are engineered with additives, high in sugar, salt, and unhealthy fats, and often contain contaminants and altered food structures. According to the report, these components trigger inflammation, disrupt metabolism, alter gut bacteria, and encourage overeating.
Ultra-processed foods are also linked to obesity, type 2 diabetes, high blood pressure, and unhealthy fat accumulation in the bloodstream, all established cardiovascular risk factors. The harm occurs even when a product markets itself as a healthier option.
The authors are calling for immediate changes to medical practice. Doctors should now ask patients specifically about ultra-processed food intake during routine health evaluations, particularly for those with heart disease or at risk for it. Healthcare professionals should provide practical guidance on reducing consumption alongside standard advice about exercise, smoking, and alcohol use.
The experts also urge governments and health authorities to strengthen public awareness through updated dietary guidelines, clearer food labeling, and regulatory measures. Current national dietary guidelines focus mainly on nutrients and fail to address the degree of food processing, a critical oversight according to the report.
Dr. Marialaura Bonaccio, a lead author, emphasized the biological plausibility of the link. "The associations between ultra-processed food and heart disease are consistent and biologically plausible," she said, noting that the research has been accumulating for a decade and now demands action in clinical settings.
Researchers acknowledge a limitation in the current evidence base. Most studies have been observational rather than long-term intervention trials that could definitively prove whether reducing ultra-processed foods actually prevents heart disease. The team calls for more research on specific additives and processing compounds, and for real-world tests of dietary interventions in clinical practice.
Professor Guasti stressed that disease prevention should no longer focus solely on individual nutrients. "Even foods with good nutritional profiles can be harmful if highly processed," he said, calling for ultra-processed food awareness to become a routine part of medical care without significant added cost or burden.
Author Jessica Williams: "It is shocking how far we have fallen behind in translating decades of research into basic medical practice, yet here we are with cardiologists still not systematically asking their patients about processed food consumption."
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