Ultra-processed foods, commonly known as UPFs, are heavily industrialised products that contain added fats, sugars, starches, salt and a variety of chemical additives such as emulsifiers. Items like fizzy drinks, packaged snacks and processed meats fall squarely into this category. During processing, much of the food’s original structure and nutritional value is removed, resulting in products that are far removed from their natural origins. These foods also introduce substances that the human body has had little evolutionary exposure to. In the United States today, UPFs make up close to 60% of adults’ diets and around 70% of children’s daily food intake.
Previous research has consistently linked high consumption of UPFs with poorer metabolic health. Individuals who regularly consume large amounts of these foods are more likely to develop metabolic syndrome, which includes overweight and obesity, high blood pressure, abnormal lipid levels and insulin resistance. Studies have also reported elevated levels of high-sensitivity C-reactive protein among frequent UPF consumers, signalling chronic inflammation and a heightened risk of future cardiovascular disease. Cardiovascular disease primarily encompasses heart attacks and strokes and remains a major contributor to illness and death worldwide.
Despite this growing body of evidence, direct data examining whether higher UPF intake translates into an increased risk of cardiovascular disease itself have been limited. This knowledge gap has become more concerning as the consumption of ultra-processed foods continues to rise globally. At the same time, cardiovascular disease remains a leading cause of mortality in the United States and is increasing in many parts of the world. Understanding whether and how these trends are connected has therefore become a pressing public health priority.
To explore this potential relationship, researchers from Florida Atlantic University’s Charles E. Schmidt College of Medicine analysed data from the U.S. National Health and Nutrition Examination Survey, commonly known as NHANES. Their findings, published in The American Journal of Medicine, add to mounting concerns about the long-term health effects of diets dominated by ultra-processed foods.
The study’s senior author, Charles H. Hennekens, M.D., reported that the analysis was based on a large, nationally representative sample of 4,787 U.S. adults. The results showed that participants with the highest intake of ultra-processed foods experienced a 47% higher risk of cardiovascular disease compared with those with the lowest intake. This increase was both statistically significant and clinically meaningful, with important implications for future research, patient care and public policy.
Researchers focused on NHANES data collected between 2021 and 2023 from adults aged 18 and over who provided at least one day of detailed dietary information. They reported whether they had ever experienced a heart attack or stroke. Participants recorded all foods and drinks consumed over two days, allowing researchers to calculate the proportion of total calories derived from ultra-processed foods using a validated classification system. Individuals were then divided into four groups, ranging from low to high UPF consumption.
Cardiovascular disease was defined as a self-reported history of heart attack or stroke, and the analysis accounted for factors such as age, sex, race and ethnicity, smoking status and income. The average age of participants was 55 years, and women made up nearly 56% of the sample. Even after adjusting for these potential confounders, those in the highest quartile of UPF intake had a 47% greater risk of cardiovascular disease than those in the lowest quartile. The researchers note that addressing UPF consumption will likely require long-term public awareness, policy changes and improved access to healthier foods, alongside clinical guidance encouraging reduced intake and broader lifestyle improvements.
More information: Yanna Willett et al, Consumption of ultra-processed foods and increased risks of cardiovascular disease in US adults, The American Journal of Medicine. DOI: 10.1016/j.amjmed.2026.01.012
Journal information: The American Journal of Medicine Provided by Florida Atlantic University
