Processed Foods Increase Heart Attack and Stroke Risk by 25%: Study
A new study has highlighted the serious health risks associated with the consumption of processed foods, indicating that even supposedly healthy low-fat and diet options can raise the risk of heart problems. The findings reveal that individuals who consume a significant amount of mass-produced foods are 25% more likely to experience heart attacks or strokes.
The research also highlights the elevated risk of high blood pressure faced by women who consume high levels of heavily processed foods, including products like protein bars, low-fat yogurts, and brown sliced bread. These women are 39% more likely to develop high blood pressure, a condition that can lead to serious heart problems.
What sets this research apart is that it considers the impact of not just sugar, salt, and fat but also the processing itself, suggesting that the manufacturing process could be detrimental to one’s health. This has led experts to assert that ultra-processed foods pose significant health risks akin to smoking and call for stricter regulations on food companies.
Ultra-processed foods, which make up over half of the average British person’s calorie intake, undergo various manufacturing processes, contain high levels of salt and sugar, and are loaded with additives and preservatives. These foods lack the fiber and nutrients found in fresh and minimally processed options such as fruits, vegetables, plain yogurt, and homemade bread.
Past studies have linked the consumption of high quantities of such foods to various health issues including obesity, type 2 diabetes, and cancer.
In a recent analysis of 10 studies involving more than 325,000 individuals, researchers found that those who consumed the most ultra-processed foods were 24% more likely to suffer from heart attacks and strokes. Additionally, increasing the proportion of ultra-processed food in one’s daily calorie intake by 10% was associated with a 6% increased risk of heart disease.
Furthermore, a separate study focusing on women’s heart health found that those with the highest proportion of ultra-processed foods in their diets were 39% more likely to develop high blood pressure after 15 years. The study, which examined the diets of 10,006 Australian women aged 46 to 55, suggests that the risk for women in the UK could be significantly higher, considering that ultra-processed foods make up around 57% of the typical British diet.
According to the researchers, ultra-processed foods lack the essential nutrients and fiber found in fresh and minimally processed options, and are often high in salt, a known contributor to high blood pressure. Additionally, women may consume more ultra-processed foods due to their marketing as healthy options, particularly low-fat and weight-loss products.
Experts argue that these studies provide some of the strongest evidence to date regarding the serious health risks associated with ultra-processed foods, calling for tougher regulations on food companies. Proposed measures include warning labels on packaging and a ban on the promotion of heavily processed foods as healthy choices, such as breakfast cereals, fruit-based snack bars, and low-fat meals.
Considering that the UK has one of the highest consumptions of ultra-processed foods globally, action is urgently needed to address the potential harm caused by these products. Former government food adviser Henry Dimbleby warns that if no action is taken, the consequences could be dire, with severe strain on the healthcare system and increased unemployment due to diet-related illnesses.
In response to these findings, health experts and organizations are calling for greater restrictions on the sale of ultra-processed foods. They argue that it should be less profitable for companies to sell products that pose a risk to consumers’ health. Furthermore, campaigners argue that health claims on packaging can be misleading, distracting consumers from the need to thoroughly read labels that often reveal high levels of fat, salt, sugars, and other undesirable ingredients.
Although the studies presented provide valuable insights, it is important to note that they can only establish an association between the consumption of ultra-processed foods and health problems, not a cause-and-effect relationship. More research is necessary to determine the driving factors behind these associations, such as artificial additives or the high levels of salt, sugar, and fat typically found in these food products.
To mitigate the risks associated with ultra-processed foods, the Department of Health and Social Care has introduced legislation to restrict the placement and promotion of certain products in supermarkets. Additionally, efforts have been made to reduce salt levels in food, resulting in a 20% decline and preventing almost 70,000 heart attacks and strokes. The Soft Drinks Industry Levy has also significantly reduced sugar content in soft drinks.
The introduction of calorie labeling on food sold in restaurants, cafes, and takeaways aims to empower individuals to make informed choices about their lifestyles. However, experts argue that more action is needed to combat the detrimental effects of ultra-processed foods on public health.
