Research reveals the most and least harmful items

Ultra-processed foods have long been criticized for their negative health effects, including links to chronic diseases like diabetes, obesity, and heart disease. A recent study provides additional evidence for these links and explores the risks associated with specific types of ultra-processed foods.

Ultra-processed foods are gaining popularity for their convenience, taste and shelf life, contributing 57% of the energy intake of American adults. These products are typically made with a combination of additives such as stabilizers, sweeteners and emulsifiers, and are often high in calories, sodium, sugar and fat.

This test Published in The Lancet Regional Health, the study found that while ultraprocessed foods are associated with a risk of heart disease, the level of risk varies depending on the specific food, and not all foods have the same harmful effects.

Artificially sweetened beverages and processed meats are associated with a particularly high risk of cardiovascular disease, while other ultraprocessed foods, such as breads, frigid cereals, yogurt, dairy desserts and salty snacks, are associated with a lower risk of cardiovascular problems.

“Our findings indicate that ultra-processed foods (UPF) consumption groups contribute differentially to cardiovascular disease risk, consistent with the results of a US study that found an inverse association between breakfast cereals and adverse associations between processed meat and artificially sweetened beverages and cardiovascular disease,” the researchers wrote.

Scientists suggest that the reduced risk of cardiovascular disease associated with eating breakfast cereals and breads may be due to their relatively high content of fiber, minerals, phenolic compounds and other whole grain components.

In the case of yogurts and dairy-based desserts, fortification with vitamin B has been associated with reduced levels of homocysteine, an amino acid associated with increased risk of heart disease and stroke. Although dairy-based desserts are products that are typically high in saturated fat and added sugar, probiotic bacteria or odd-chain fatty acids may contribute to lower cardiovascular risk.

The results indicate that consumers should make informed decisions, guided not only by the degree of processing but also by the nutritional value of products.

“Total consumption of ultra-processed foods was adversely associated with the risk of CVD and CHD in US adults, consistent with prospective studies from multiple countries, which also suggested a miniature escalate in the risk of stroke. Dietary advice for cardiovascular health should take into account the differential consequences of ultra-processed foods specific to each group,” the researchers wrote.