Ultra‑processed foods linked to higher heart disease and stroke risk in US and Canada

A study of 4,787 U.S. adults using NHANES data (2011‑2018) found that participants in the highest quartile of ultra‑processed food consumption faced a 47% higher risk of heart attack or stroke, even after adjusting for age, activity, and smoking. The analysis noted that ultra‑processed products account for about 60% of daily calories in U.S. adults.

In Canada, researchers at the University of Montreal modeled national health data and estimated that nearly 38% of cardiovascular deaths are attributable to ultra‑processed foods, translating to about 96,000 new heart disease cases and 17,400 deaths each year. They projected that halving consumption could prevent roughly 46,000 cases and over 8,000 deaths annually. Both studies highlight inflammation and metabolic disturbances as mechanisms driving the increased cardiovascular risk.

The findings suggest significant public‑health implications, calling for clinical awareness and potential policy measures to reduce ultra‑processed food intake.