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Ultra-Processed Foods Linked to Higher CV, Mortality Risks

By Kelly Young

Edited by Susan Sadoughi, MD

A diet high in ultra-processed foods is associated with elevated risk for cardiovascular disease (CVD) and mortality, suggest a pair of studies in The BMJ.

In the first study, over 100,000 adults in France who were free of CVD at baseline provided roughly six 24-hour dietary records over 2 years. During a median 5 years' follow-up, CVD event rates were higher among people in the top quarter of ultra-processed food consumption, compared with the bottom quarter (277 vs. 242 per 100,000 person-years). Each absolute increase of 10 in the percentage of ultra-processed food consumed was associated with 11%–13% increased risk for cardiovascular, coronary heart, and cerebrovascular diseases. 

In the second study, Spanish researchers assessed food-frequency questionnaires from 20,000 adults. During a median follow-up of 10 years, 2% of participants died. People who were in the top quarter of ultra-processed food consumption (five or more servings daily) had a 62% higher mortality risk than participants in the bottom quarter (less than two servings daily).

Editorialists write: "The dietary advice is relatively straightforward: eat less ultra-processed food and more unprocessed or minimally processed food."

The BMJ article on French study (Free)

The BMJ article on Spanish study (Free)

The BMJ editorial (Subscription required)

Background: Physician's First Watch coverage of ultra-processed foods and greater caloric intake (Free)

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Benjamin Hidalgo-Matlock
Skin Care Physicians of Costa Rica

Clinica Victoria en San Pedro: 4000-1054
Momentum Escazu: 2101-9574

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