The consumption of ultra-processed foods, such as sugar-sweetened beverages, potato chips, and packaged cookies, has been linked to adverse health outcomes, according to a study presented at the ACC Asia 2025 Together with SCS 36th Annual Scientific Meeting in Singapore. The research, conducted by Dr. Xiao Liu from Sun Yat-sen Memorial Hospital of Sun Yat-sen University in China, found that the risk for hypertension, cardiovascular events, cancer, digestive diseases, mortality, and more increased with the daily consumption of every 100 grams of ultra-processed foods.
Ultra-processed foods are characterized by their high sugar, salt, and non-nutritive components, making them low in nutritional value but high in calories. These products can contribute to adverse health outcomes through various mechanisms, such as dysregulation of blood lipid profiles, gut microbiota composition alterations, obesity promotion, systemic inflammation, oxidative stress exacerbation, and insulin sensitivity impairment.
The systematic review included 41 prospective cohort studies from different regions, involving over 8 million adult patients. The studies used the Nova food classification system to define ultra-processed foods as industrially manufactured products with high levels of food additives. Common examples of ultra-processed foods include bread, sugar-sweetened beverages, potato chips, chocolate, candy, and packaged cookies.
The study revealed that consuming ultra-processed foods was associated with hypertension, cardiovascular events, cancer, digestive diseases, and all-cause mortality. Each additional 100 grams per day of ultra-processed food intake was linked to increased risks for various health issues, including obesity, metabolic syndromes, and depression/anxiety.
The researchers emphasized the importance of reducing ultra-processed food consumption to improve health outcomes. They suggested that governments implement measures like strict food labeling regulations and encourage manufacturers to disclose all additives present in their products. Clinicians should also advise patients to reduce their intake of ultra-processed foods and opt for healthier, minimally processed alternatives.
While the study had limitations due to different definitions of ultra-processed foods, the findings underscore the importance of embracing whole foods, simple ingredients, and healthy eating patterns like the Mediterranean or DASH diet. Further high-quality studies are needed to explore the health benefits of these dietary choices.
In conclusion, reducing the consumption of ultra-processed foods can offer significant health benefits. By making informed food choices and prioritizing nutritious, minimally processed options, individuals can improve their overall well-being.
