European scientists warn that diets high in ultra-processed foods (UPFs) are linked to worse cardiovascular outcomes and say clinicians should do more to educate patients. After reviewing the research, they urge doctors to ask about UPF intake, explain how to recognize these products, and recommend realistic steps to cut them down.
What are ultra-processed foods?
Ultra-processed foods are industrially made products that depart from whole ingredients and often contain additives, flavorings, stabilizers, and other substances not typically used in home cooking. They tend to be high in added sugars, unhealthy fats, and sodium, and are formulated for convenience, long shelf life, and strong palatability.
Evidence and health risks
Large studies and reviews link high UPF consumption to numerous harms: obesity, type 2 diabetes, high blood pressure, unhealthy blood lipids, and higher risks of heart disease and death from cardiovascular causes. In pooled analyses, adults with the highest UPF intake had about a 19% higher risk of coronary artery disease, a 13% higher risk of atrial fibrillation, and as much as a 65% greater risk of cardiovascular-related death compared with those who ate the least. Other research has associated UPFs with increased cancer mortality, cognitive decline, poorer muscle and bone health, and fertility issues.
Prevalence and drivers
UPFs make up a large share of diets in many countries — estimates show more than half of calories in the U.S. adult diet come from UPFs. In some European countries the share varies widely, from around 61% in the Netherlands and 57% in the U.K. down to 18–25% in Mediterranean countries. Convenience, low cost, aggressive marketing, and corporate strategies that favor ultra-processed product sales have driven their spread.
How UPFs may harm the body
Multiple mechanisms likely explain the link to cardiovascular disease. UPFs are calorie-dense and nutrient-poor, promote excess calorie intake, and are often high in saturated fat, added sugars, and salt — all of which raise inflammation, blood pressure, cholesterol, and diabetes risk. Additives and processing can alter gut microbes and metabolic signaling. Some formulations may also blunt normal satiety signals and encourage overconsumption. A growing literature also raises concerns that certain ultra-processed products can be highly palatable or habit-forming.
Challenges
Defining UPFs precisely can be tricky because many products sit on a spectrum from minimally processed to heavily processed, and there are hundreds of additives with limited long-term data. That ambiguity can make public guidance harder, which is why experts call for clearer labeling and consistent messaging from health professionals.
What clinicians should do
Experts recommend that doctors and other health professionals: ask about the amount and type of processed foods patients eat; explain how processing differs from simple nutrient-focused advice; and give practical guidance on swaps and behaviors that reduce UPF intake. They also encourage advocacy for stronger food labeling, regulation, and policies that make fresh and minimally processed foods easier to access.
Practical tips and simple swaps
– Learn to spot UPFs: read ingredient lists and avoid products with long lists of industrial-sounding additives, many forms of added sugar, and multiple emulsifiers or preservatives.
– Cook more at home: preparing simple meals from whole ingredients reduces reliance on packaged UPFs.
– Make small, sustainable swaps: mix fruit into plain oatmeal or unsweetened yogurt instead of buying sweetened versions; make a homemade vinaigrette rather than buying bottled dressings; use leftover roasted chicken or a light tuna salad instead of processed deli meats.
– Grocery and ordering strategies: be deliberate when shopping (shop the perimeter for whole produce, grains, legumes), choose minimally processed options when eating out, and plan snacks (nuts, fruit, cut vegetables) to avoid impulse UPF choices.
– Favor whole foods: prioritize vegetables, fruits, legumes, whole grains, nuts, seeds, and minimally processed proteins. Eating more of these makes it easier to naturally reduce UPF intake.
Broader solutions
Experts stress that education alone won’t fully reverse trends. They call for coordinated public-health policies, better food labeling, and regulations that limit promotion of UPFs and improve access to fresh, affordable foods.
Bottom line
The evidence links high consumption of ultra-processed foods to increased cardiovascular risk and other health problems. Clinicians can help by discussing UPF exposure with patients, clarifying what counts as ultra-processed, and offering practical, achievable swaps and habits to replace packaged products with whole, minimally processed foods.