Study links ultra‑processed foods to up to 38% of cardiovascular events

New research published in the American Journal of Preventive Medicine and presented at the International Congress on Obesity in Mexico suggests that 23‑38% of heart attacks, strokes and related deaths may be attributable to ultra‑processed foods (UVL). The analysis, which used Canadian patient data from the University of Montreal, estimates that in 2019 the consumption of UVL contributed to 58,200‑96,000 new cardiovascular cases and 10,600‑17,400 deaths.

The study highlights that in the United Kingdom, UVL provide on average 56% of total calorie intake, rising to 68% among teenagers, a share notably higher than in France, Italy and other European nations. Researchers caution that the exact magnitude of the effect is debated, given that UVL are typically high in fat, sugar, salt and additives, making it unclear how much of the risk stems from processing itself versus nutrient composition.

If consumption of UVL were reduced, the authors argue that cardiovascular mortality could decline substantially, prompting calls for public‑health strategies aimed at limiting these foods.