New research reviewed by the American Heart Association (AHA) and published on August 10, shows links between ultraprocessed foods (UPFs) and serious health risks. These foods, common in today’s diets, are often high in saturated fats, added sugars, and sodium.

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The findings associate high ultraprocessed food consumption with increased rates of heart disease, obesity, diabetes, and premature death, particularly among lower-income populations.

The AHA’s review is based on multiple long-term studies, including a recent meta-analysis that found people with the highest intake of ultraprocessed foods face a 25% to 58% higher risk of cardiovascular diseases such as heart attacks and strokes compared to those consuming the least. The same group also shows a 21% to 66% higher risk of mortality.

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Ultraprocessed foods are industrially manufactured products containing numerous ingredients and additives designed to improve shelf life, taste, and texture. Common examples include sugar-sweetened beverages, processed meats, refined grains, candy, and commercial baked goods.

However, the review acknowledges that some ultraprocessed foods like certain whole grain products and low-fat dairy items, offer nutritional value and can fit into a balanced diet.

Recent research shows that some additives and processing methods may affect how the brain controls eating habits and weight gain. For example, artificial flavors that replicate sweetness without sugar can interfere with normal taste signals, leading to irregular eating patterns and possible weight gain.

The review notes challenges in fully understanding ultraprocessed foods' health impacts due to inconsistent definitions and limited information on processing methods and additives. Current U.S. food labeling regulations do not require manufacturers to disclose detailed processing techniques or additive quantities, complicating research and consumer understanding.

Using the Nova food classification system, which categorizes foods based on their degree and purpose of industrial processing, the AHA noted that some processing methods provide benefits, such as enhancing food safety and reducing waste, without compromising nutritional quality.

The research supports efforts to reduce consumption of ultraprocessed foods high in saturated fats, sugars, and sodium, while promoting diets rich in vegetables, fruits, whole grains, legumes, nuts, seeds, and lean proteins like fish and poultry.

Policy initiatives, such as front-of-package labeling, are also recommended to help consumers make healthier choices.

Front-of-package labeling means putting clear, easy-to-understand nutrition information (like warnings about high sugar, salt, or fat) right on the front of food packaging. This helps shoppers quickly identify healthier or less healthy products without having to read detailed nutrition facts on the back.

Experts urge further research to clarify whether the processing itself or the unhealthy ingredients commonly found in many of these foods are the primary drivers of these health risks.

The American Heart Association recommends reducing consumption of the most harmful ultraprocessed foods while focusing on nutrient-rich, minimally processed choices to improve overall health.