New research shared at the American College of Cardiology meeting shows that eating a lot of ultra‑processed foods can make heart problems much more likely.
How Much Matters
People who ate more than nine servings of these foods each day were 67 % more likely to have a heart attack, stroke, or die from heart disease than those who ate about one serving a day.
Every extra serving added roughly a 5 % jump in risk. The increase was even bigger for Black Americans.
What Counts as Ultra‑Processed?
Ultra‑processed foods are ready‑to‑eat items that have been heavily altered in factories. Examples include chips, crackers, frozen meals, processed meats, sugary drinks, sweet cereals, and packaged breads.
Study Details
The study looked at 6,814 U.S. adults aged 45‑84 who had no known heart disease. Participants answered food questionnaires that measured how many ultra‑processed foods they ate each day.
Those with the highest intake ate about 9.3 servings daily, while the lowest group ate about 1.1 servings.
Risk Remains After Adjustments
Even after accounting for total calories, overall diet quality, diabetes, high blood pressure, high cholesterol, and obesity, the link between ultra‑processed foods and heart risk stayed strong.
Why Some Groups Are More Affected
Each extra serving raised risk by 5.1 % on average, but the rise was 6.1 % for Black participants and 3.2 % for non‑Black participants. Targeted marketing and limited access to healthier options may play a role.
Study Limits
The data came from self‑reported questionnaires, not direct food tracking, and the original research was not designed specifically to study ultra‑processed foods.
Possible Reasons for the Harm
These foods often contain many extra calories, added sugars, and unhealthy fats. They can trigger overeating, inflammation, and belly fat, all of which raise heart disease risk.
How to Lower Your Risk
Read nutrition labels carefully. Look for lower amounts of sugar, salt, fat, and carbs. Choose less‑processed options such as plain oatmeal, nuts, beans, fresh or frozen fruits and vegetables.
The American College of Cardiology also supports front‑of‑package labels that make healthier choices easier to spot.