Cardiology society speakers raise alarm about damaging effects of ultra-processed foods

28 Aug 2023 --- Two extensive studies presented at the annual meeting of the European Society of Cardiology, Amsterdam, the Netherlands, have demonstrated the high propensity of ultra-processed foods (UPF) to cause cardiovascular disease and stroke. The research is prompting calls once again for government and industry action. 

According to the studies conducted by the University of Sydney and the Fourth Military Medical University in China, UPF such as cereals, protein bars, fizzy drinks, ready meals and fast food increases the risk of high blood pressure, heart disease, heart attacks and strokes. 

This year, the Scientific Advisory Committee on Nutrition released a position statement on UPFs evaluating its current classification systems, sustainability practices and production methods. The committee also reviewed evidence on food processing levels and their implications on health. 

A recent study in China also found that UPFs increase the risks of developing several types of cancer. Most notably, those in the digestive tract, such as colorectal and colon cancers, and hormone-related variants like breast cancer. 

In addition, a Korean-based study from 2023 found a link between depression and a higher intake of UPF among women. Women who consume the highest measured level of UPF have a 1.51 times higher likelihood of suffering depression than those following a diet high in fruits and vegetables and lower in saturated fat, sugar content and dietary sodium levels, researchers discovered. 

According to the research presented to the European Society of Cardiology, well over half the average diet now consists of UPF in the UK and US. The diets of younger, poorer or disadvantaged people comprise up to 80% UPF. The new research adds to an extensive body of evidence showing the harmful effects of UPF on health.  

Dangerous pathogenesis
The first study, which tracked 10,000 women for 15 years, found that those with the highest proportion of UPF in their diet were 39% more likely to develop high blood pressure than those with the lowest. This was the case even after researchers made adjustments for the effect of salt, sugar and fat.

High blood pressure increases the risk of severe heart conditions such as heart disease, peripheral arterial disease, aortic aneurysms, kidney disease and vascular dementia.UPF foods have been linked to many diseases but more so to those of a cardiovascular nature.

In July, the WHO released new guidance recommending countries implement comprehensive mandatory policies to protect children of all ages from marketing foods and non-alcoholic beverages high in saturated fatty acids, trans-fatty acids, free sugars and salt (HFSS).

In addition, questions about the whereabouts of UPF guidelines in the US were raised earlier this year as scientific evidence of its harmful effects continues to evolve and food policies remain unseen. After scanning the archives, researchers found only 25 policies on the topic since 1983. 

Earlier this month, Luton Council in South East England became the latest UK authority to restrict unhealthy food and drink adverts. The measures, developed in collaboration with Sustain, have been introduced to protect local adult and children’s health and will be in place across all their advertising.

The second study presented at the European Society of Cardiology meeting, a meta-analysis of more than 325,000 men and women, showed people who ate the most UPF were 24% more prone to developing cardiovascular events, including heart attacks, strokes and angina.

Increasing calorie intake by 10% from UPF led to a 6% increase in heart disease risk.

Direct correlation to disease
UPF are products that have gone through multiple processes during manufacturing. They are often high in salt and sugar and may contain additives and preservatives. Often, UPFs are low in fiber and lack the nutrients in fresh or minimally processed foods, such as fresh fruit and vegetables, plain yogurt and homemade bread.

Previous studies have linked eating high levels of UPFs to various health problems, including obesity, Type 2 diabetes and cancer.

Meanwhile, ultra-processed foods can be much healthier with minor re-engineering, according to an international team of researchers who recently evaluated the entire commercial F&B portfolio of the Kuwaiti Danish Dairy Company, comprising some 180 items.  

FoodDrinkEurope’s presentation earlier this year touched on the European issues of nutritional imbalance and obesity. The presentation focused on the misconceptions around UPF, with an expert panel discussing whether processed foods always equal being more unhealthy. The panel argued that processing foods is inevitable while emphasizing the need for increased education and transparency from the food industry.

By Inga de Jong

This feature is provided by NutritionInsight’s sister website, FoodIngredientsFirst.

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