A panel of European cardiology experts says people who eat large amounts of ultra-processed foods (UPFs) face higher risks of cardiovascular disease and death, according to a clinical consensus statement published in the European Heart Journal on 7 May 2026. The statement, issued from Sophia Antipolis, France, summarizes a decade of research linking UPF consumption to obesity, type 2 diabetes, high blood pressure, chronic kidney disease and increased cardiovascular mortality.
The consensus was produced by the European Society of Cardiology’s Council for Cardiology Practice and the European Association of Preventive Cardiology, with lead authors including Professor Luigina Guasti (University of Insubria), Dr Marialaura Bonaccio (IRCCS NEUROMED), Professor Massimo Piepoli (University of Milan) and Professor Licia Iacoviello (LUM University). The group reviewed the full body of published research on UPFs and heart health to date.
According to the report, adults with the highest UPF intake face up to a 19% greater risk of heart disease, a 13% higher risk of atrial fibrillation, and as much as a 65% increase in the risk of cardiovascular death compared with those who eat the least UPFs. The authors say UPFs also worsen major risk factors by promoting obesity, diabetes, hypertension and raised levels of unhealthy blood fats.
Professor Guasti warned that UPFs-products made from industrial ingredients and additives-have largely replaced traditional diets. “Research suggests these foods are linked to several risk factors for cardiovascular disease,” she said, adding that the evidence has not yet been fully reflected in clinical dietary advice.
The report notes that UPF consumption is rising across Europe, with the share of calories from UPFs ranging widely between countries. The authors call for better public understanding through food labelling, regulation and updated dietary guidelines, and they urge clinicians to ask patients about UPF intake and discuss reducing it alongside other lifestyle measures.
The experts caution that most existing studies are observational and that long-term intervention trials are still needed to prove whether cutting UPFs improves heart outcomes. Dr Bonaccio said the associations are “consistent and biologically plausible,” pointing to high sugar, salt and unhealthy fats, as well as additives and altered food structure, which may trigger inflammation, metabolic disruption, gut microbiome changes and overeating.
The statement concludes that integrating awareness of UPFs into routine medical care could help prevent cardiovascular risk without large extra cost or time, and emphasizes choosing whole or minimally processed foods as a preventive strategy.
Original Source: https://www.escardio.org/news/press/press-releases/limit-ultra-processed-foods-to-lower-risk-of-heart-disease-say-experts/
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Publish Date: 2026-05-07 05:33:00
