“Stab the body and it heals, but injure the heart and the wound lasts a lifetime.”
— Mineko Iwasaki
This week’s study comes from a meta-analysis presented just a week ago at the ACC (American College of Cardiology) Asia 2025 Conference. This study adds to a growing body of evidence linking the consumption of high levels of ultraprocessed food (UPF) with the untoward and hard realities of developing chronic disease and disability (CDD). In this particular meta-analysis conducted by Dr. Xiao Liu, MD, from the Department of Cardiology at Sun Yat-sen Memorial Hospital of Sun Yat-sen University in Guangzhou, China, the results suggested that eating lots of industrially manufactured comestibles like fast food and junk food could literally break your heart.
- This meta-analysis analyzed food according to the NOVA classification system.
- The meta-analysis examined 41 prospective cohort studies spanning the Americas, Europe, Asia, and Oceania.
- The meta-analysis examined a total of 8,286,940 adult patients aged 18 years or older.
- The study consisted of 30.8% males and 69.2% females.
- Comparing the highest group of UPF consumers to the lowest, the group consuming the most UPFs demonstrated a:
- 14.5% higher risk of hypertension
- 5.9% increased risk of cardiovascular events
- 1.2% increased risk of cancer
- 19.5% higher risk of digestive diseases
- 2.6% higher risk of all-cause mortality.
The Caveat:
This meta-analysis of over 8 million participants utilized the NOVA food classification system to define ultraprocessed foods, which are classified as NOVA Group 4 Foods. These consist of industrially manufactured products in which the native food matrix is degraded or destroyed and then reassembled with refined ingredients and food additives such as preservatives, colorants, and flavor enhancers that do not occur naturally. Quite commonly, additional sugars, fats, and salt are added to increase consumer pleasure and consumption. Common examples include sugar-sweetened beverages, chips, candy, fast foods, and other packaged foods. The meta-analysis also used the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) system to assess the quality of evidence included in the analysis, adding an additional level of credibility to the findings. GRADE assessment indicated high to moderate certainty for most outcomes, with the only exception being low certainty for metabolic syndrome and diabetes.
Dr. Liu noted the dose-response relationship observed in the study, indicating that the more ultra-processed foods consumed, the greater the health risks, remarking that “Emerging evidence suggests a dose-response relationship between ultra-processed food consumption and negative health outcomes—meaning the more ultra-processed foods consumed, the greater the health risk. Therefore, reducing ultra-processed foods intake, even modestly, may offer measurable health benefits.”
The research indicates that consuming an additional 100 grams (approximately 3.5 ounces) of ultra-processed foods daily is associated with a steadily increasing risk of various health issues, including hypertension, cardiovascular events, cancer, digestive diseases, and higher mortality rates. The study also reported a higher incidence of obesity, metabolic syndromes, diabetes, depression, and anxiety amongst those consuming the most ultraprocessed food. As Dr. Lui observed, the findings suggest that even a modest reduction in the percentage of UPFs consumed could yield significant benefits in terms of reducing the risk for chronic diseases and disabilities.
Dr. Lui continued, “These products may contribute to adverse health outcomes through multiple mechanisms, including but not limited to dysregulation of blood lipid profiles, alterations in gut microbiota composition, promotion of obesity, induction of systemic inflammation, exacerbation of oxidative stress, and impairment of insulin sensitivity.”
The researchers concluded that based on the preponderance of evidence, governments may consider implementing official measures and recommendations to reduce the consumption of ultraprocessed foods. However, to date, only 10 countries specifically recommend reducing the consumption of ultraprocessed food in their official dietary guidelines (Brazil (where the NOVA classification developed by Prof. Monteiro and colleagues was developed), Uruguay, Peru, Ecuador, Israel, the Maldives, Belgium, France, Spain, and Canada). Several other countries only recommend consuming less highly processed meat and red meat, and the current US dietary guidelines do not mention ultraprocessed food at all.
An important takeaway from studies such as this is that the information provides guidance in not only what to avoid but also what to embrace. Natural, wholesome, and authentic food simply prepared is not only a healthful choice, but a delicious one!
The Study:
