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Even plant-based ultra-processed foods are linked to higher CVD risk
A study evaluating the effects of ultra-processed food on CVD outcomes found that even plant-based ultra-processed foods had a negative impact on cardiovascular health.
As more information becomes available about the detrimental health effects of ultra-processed meats, researchers are examining how different types of ultra-processed foods impact cardiovascular health and cardiovascular disease (CVD) risk. On June 10, 2024, a study published in the Lancet Regional Health found that the consumption of plant-sourced ultra-processed food negatively impacted CVD outcomes.
In general, plant-based diets are thought to be better for overall health. For example, the Mediterranean diet is characterized by a high consumption of healthy fats, fruits, vegetables, whole grains, legumes, beans, nuts, herbs, and spices and a lower consumption of dairy, poultry, eggs, and red meat. This diet has been linked to improved cardiovascular outcomes, improved endocrine, neurological, and respiratory health, and lower cancer risks.
On the other hand, processed and ultra-processed foods have been linked to adverse health outcomes. For example, a 2022 article published in BMJ found that an increased consumption of ultra-processed foods can increase the risk of developing colorectal cancer. Additionally, a 2023 study in eClinicalMedicine linked ultra-processed food to an elevated risk of ovarian cancer.
However, these findings do not explain how plant-based ultra-processed foods would impact human health. The Lancet Regional Health study used data from the United Kingdom Biobank on adults between 40 and 69 with reported data on their dietary habits.
The researchers found that every 10% increase in plant-based, non-ultra-processed foods improved cardiovascular health by reducing the risk of CVD by 7% and CVD mortality by 13%. Conversely, consumption of ultra-processed plant-based food was linked to a 5% increase in CVD and a 12% increase in CVD mortality.
“These results support the notion to improve CVD health outcomes with a shift toward plant-sourced food choices that consider the degree of food processing. Our findings also demonstrated that the relationship between the dietary contribution of non-red meat (all foods, except red meat) and CVD risk depended on whether it underwent ultra-processing or not. Future research and dietary guidelines promoting a plant-sourced diet should emphasize not only the reduction of meat, red meat, or animal-sourced foods but also the need to avoid all UPF.,” concluded researchers in the publication.
