In a recent article published in The Lancet Regional Health-Europe, researchers report the complex relationship among diet, food processing, and cardiovascular disease (CVD) risk. They suggest that higher consumption of minimally processed plant-based foods may be linked to a reduced risk of CVD. Given that CVD is the leading cause of premature mortality worldwide, understanding dietary habits is crucial in addressing this urgent health challenge.
Ultra-processed foods (UPF), distinct from processed foods, are commercially produced meals or snacks designed for immediate consumption or heating. These often contain food additives and minimal whole ingredients without traditional preservation methods like canning or pickling. UPFs include not only what is commonly known as junk food but also many items marketed as healthy, such as flavored yogurts, reduced-calorie/low-fat products, breakfast cereals, and items “enriched” with beneficial nutrients. The French NutriNet-Santé cohort study found that higher intake of UPF was associated with a 12% increase in CVD risk.
Dietary factors play a significant role in the global burden of disease (GBD), accounting for approximately 11 million deaths from non-communicable diseases (NCDs) in 2017, representing 22% of all adult deaths, and causing 15% of disability-adjusted life years (DALYs) lost. CVD, cancer, and type 2 diabetes are among the primary causes of diet-related deaths, while chronic conditions like asthma, musculoskeletal disorders, and mental health issues contribute to non-fatal DALYs.
Key dietary risk factors include excessive intake of sodium, saturated and trans fats, and added sugars. Insufficient consumption of whole grains, fruits, vegetables, nuts, seeds, and fish, along with a high intake of red and processed meats, potato chips, and sugar-sweetened beverages (SSBs), also play significant roles.
The 2010 Dietary Guidelines for Americans provide evidence-based recommendations to promote health and reduce chronic disease risks through diet and physical activity. Emphasizing nutrient-dense foods like fruits, vegetables, whole grains, lean proteins, and oils, these guidelines aim to lower cardiovascular disease risk and combat obesity-related health issues by limiting fats, sugars, and refined grains. The American Heart Association (AHA), American Dietetic Association, and National Cholesterol Education Program (ATP III) guidelines also advocate increasing soluble fiber intake through diet.
Similarly, a nine-year follow-up study conducted by researchers from the United Kingdom, which analyzed data from over 118,000 participants aged 40 to 69, revealed intriguing associations: higher intake of non-ultra-processed plant-based foods was linked to a decreased risk of CVD and CVD-related mortality. Conversely, consumption of ultra-processed plant-based foods was associated with increased CVD risk and mortality rates. Furthermore, substituting ultra-processed plant-based foods with non-ultra-processed alternatives resulted in a notable reduction in CVD incidence and mortality. This underscores the importance of considering food processing methods in dietary choices for better cardiovascular health outcomes
The study findings suggest a shift towards plant-based dietary choices while being mindful of food processing levels. Future research should prioritize strategies to reduce meat consumption, especially red meat. By embracing these dietary changes, individuals may significantly improve their cardiovascular health and reduce the burden of CVD-related complications.
Reference
- Rauber F, Louzada ML da C, Chang K, Huybrechts I, Gunter MJ, Monteiro CA, et al. Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort. The Lancet Regional Health – Europe [Internet]. 2024 Jun 10 [cited 2024 Jun 14];0(0). Available from: https://www.thelancet.com/journals/lanepe/article/PIIS2666-7762(24)00115-7/fulltext
- Monteiro CA, Cannon G, Levy RB, Moubarac JC, Louzada ML, Rauber F, et al. Ultra-processed foods: what they are and how to identify them. Public Health Nutrition. 2019 Apr;22(5):936–41.
- Flock MR, Kris-Etherton PM. Dietary Guidelines for Americans 2010: Implications for Cardiovascular Disease. Curr Atheroscler Rep. 2011 Dec 1;13(6):499–507.
- Eilat-Adar S, Sinai T, Yosefy C, Henkin Y. Nutritional Recommendations for Cardiovascular Disease Prevention. Nutrients. 2013 Sep;5(9):3646–83.
- Elizabeth L, Machado P, Zinöcker M, Baker P, Lawrence M. Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients. 2020 Jul;12(7):1955.
- Srour B, Fezeu LK, Kesse-Guyot E, Allès B, Méjean C, Andrianasolo RM, et al. Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé). BMJ. 2019 May 29;365:l1451.