Summary: A major new systematic analysis of more than 8 million adults shows that each additional 100 grams per day of ultra-processed food is linked to a significantly higher risk of hypertension, cardiovascular events, digestive disease, cancer, and death. Ultra-processed foods—such as sugar‑sweetened beverages, potato chips, packaged cookies and many ready‑to‑eat snacks—are typically high in added sugar, salt, unhealthy fats and industrial additives while offering little in the way of essential nutrients.
The analysis found a clear dose‑response relationship: greater intake of ultra‑processed foods corresponded to greater risk across multiple health outcomes. The investigators recommend stronger labeling, public education, and a dietary shift toward minimally processed, nutrient‑rich foods to reduce population risk.
Key Facts:
- Risk increase per 100 g/day: +14.5% for hypertension, +5.9% for cardiovascular events, +19.5% for digestive disease.
- Nutritionally poor: Ultra‑processed foods are calorie‑dense, low in fiber and micronutrients, and often contain multiple additives.
- Large global review: Pooled data from 41 prospective cohort studies including 8,286,940 adults across the Americas, Europe, Asia and Oceania.
Source: American Academy of Cardiology
Research presented at ACC Asia 2025 (the ACC Asia and SCS 36th Annual Scientific Meeting) highlights the associations between ultra‑processed food consumption and a range of adverse health outcomes. The meta‑analysis examined cohort studies published or available before April 2024 and focused on general adult populations aged 18 years or older.
“Ultra‑processed foods are characterized by high levels of added sugars, sodium and other non‑nutritive ingredients, producing foods that are low in nutritional density yet high in calories,” said Xiao Liu, MD, Department of Cardiology, Sun Yat‑sen Memorial Hospital. The research team notes multiple plausible mechanisms linking these products to disease, including disrupted blood lipid profiles, adverse changes to gut microbiota, promotion of obesity, chronic systemic inflammation, oxidative stress, and impaired insulin sensitivity.
All included studies used the NOVA food classification to define ultra‑processed foods—industrial formulations made from substances derived from foods and additives, subjected to multi‑stage processing and often containing preservatives, colorants, flavor enhancers and other ingredients not commonly used in home cooking.
Examples cited by the investigators include commercially produced packaged breads, sugar‑sweetened beverages, potato chips, chocolate confectionery, candy and packaged cookies. Across the pooled dataset, higher consumption of these foods was consistently associated with increased risk of hypertension, cardiovascular events, cancer, digestive diseases and all‑cause mortality.
Quantitatively, each extra 100 g per day of ultra‑processed food was linked to a 14.5% higher risk of developing hypertension, a 5.9% higher risk of cardiovascular events, a 1.2% higher risk of cancer, a 19.5% higher risk of digestive diseases, and a 2.6% higher risk of death from any cause. The analysis also found associations with obesity and overweight, metabolic syndrome and diabetes, and symptoms of depression and anxiety.
The research team evaluated the certainty of evidence using the GRADE framework. Most outcomes were supported by moderate to high certainty evidence, while the evidence for metabolic syndrome and diabetes was graded as lower certainty due to heterogeneity across studies and varying definitions.
Clinicians are encouraged to explain to patients that ultra‑processed foods typically contain high amounts of added sugar, sodium and unhealthy fats and are low in fiber, vitamins and other protective nutrients—an imbalance that can contribute to a broad spectrum of chronic diseases. Emerging data suggest a dose‑response effect, so even modest reductions in ultra‑processed food intake may yield measurable health benefits.
Policy measures suggested by the authors include clearer, more stringent food labeling and mandatory, comprehensive disclosure of additives used in industrial food products. Public health strategies should also emphasize gradual dietary shifts toward minimally processed foods and culturally appropriate healthy eating patterns—such as Mediterranean or DASH‑style diets—that prioritize whole foods, fruits, vegetables, whole grains, legumes, nuts and lean proteins.
The investigators acknowledge limitations, including variability in how ultra‑processed foods are defined across studies and limited generalizability in some populations, but stress that the findings reinforce the importance of both avoiding highly processed items and adopting diets rich in whole, nutrient‑dense foods. They call for additional high‑quality prospective studies and randomized interventions to further clarify causal pathways and effective prevention strategies.
About this diet and health research news
Author: Julie Boyland
Source: American Academy of Cardiology
Contact: Julie Boyland – American Academy of Cardiology
Image: The image is credited to Neuroscience News
Original Research: Findings presented at ACC Asia 2025