Ultra-processed foods are a significant part of the Western diet, with recent studies linking higher consumption to health risks such as cognitive decline, depression, and cancer. A new study suggests that plant-based ultra-processed foods may also increase the risk of cardiovascular disease and mortality. These foods are made entirely through industrial processes, including items like ice cream, sports drinks, packaged breads, and margarine. Plant-based ultra-processed foods are particularly concerning due to the lack of research on their health impacts, especially in relation to cardiovascular disease.
Researchers focused on plant-based ultra-processed foods in this study to understand their effects on cardiovascular health, as these products have been promoted as healthy by the food industry. The study found that increased calorie intake from plant-based ultra-processed foods was associated with a higher risk of cardiovascular disease and mortality. On the other hand, consuming plant-sourced non-ultra-processed foods led to a lower risk of cardiovascular disease and mortality. These findings emphasize the importance of choosing minimally processed plant-based foods for better health outcomes.
The study analyzed data from nearly 127,000 participants who provided dietary information and received follow-up for nine years. For every 10% increase in calorie intake from plant-based ultra-processed foods, there was a 5% higher risk of cardiovascular disease and a 12% higher risk of mortality from cardiovascular disease. In contrast, every 10 percentage point increase in calories from plant-sourced non-ultra-processed foods was associated with a 7% lower risk of cardiovascular disease and a 13% lower risk of mortality. This highlights the need for a shift towards less processed plant-based options to improve cardiovascular health.
Registered dietitian nutritionist Monique Richard explained that the confusion around plant-based foods often leads to misconceptions about their health benefits. Plant-based ultra-processed foods may contain added sugars, fats, and preservatives that can contribute to negative health outcomes if consumed in excess. Choosing whole food ingredients over processed alternatives can help maximize the nutritional benefits of plant-based foods. Richard also shared some healthier swaps for plant-based ultra-processed foods, including incorporating edamame or beans instead of plant-based meats and using whole grains like quinoa for added protein.
Ultimately, the study’s findings align with recommendations from organizations like the American Heart Association to focus on whole foods and avoid processed options, even if plant-based. By prioritizing minimally processed plant-based foods, individuals can lower their risk of cardiovascular disease and mortality. Healthcare providers can use this information to guide patients towards healthier dietary choices, emphasizing the importance of quality and processing levels in plant-based food selection. More research is needed to further understand the long-term health implications of plant-based ultra-processed foods.
