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What is the Problem With Ultraprocessed Foods?
Eating large amounts of ultraprocessed foods—such as chips, cookies, and sugary drinks—is strongly linked to a higher risk of heart attacks, strokes, and death from cardiovascular disease. A recent study found that people consuming about nine servings per day faced roughly a 67% greater risk compared with those eating just one serving daily.
The risk increases steadily with each additional serving: every extra daily portion of ultraprocessed food was associated with about a 5% rise in cardiovascular risk. Researchers tracked over 6,800 adults without prior heart disease, accounting for factors like smoking, exercise, calorie intake, blood pressure, and cholesterol.
Ultraprocessed foods are typically made with industrial ingredients not found in home kitchens—such as high-fructose corn syrup and emulsifiers—and are often high in sugar, unhealthy fats, and sodium. These foods tend to be calorie-dense and engineered to be highly palatable, which can promote overeating. Some additives may also disrupt gut health and increase inflammation, a known contributor to heart disease and other chronic conditions.
The study also found disparities: Black participants experienced a greater increase in risk per serving, possibly due to factors like chronic stress and reduced access to fresh, minimally processed foods.
Not all ultraprocessed foods are equally harmful—some items like certain whole-grain breads or plant-based products may be reasonable choices. Still, experts recommend reducing intake overall. Simple steps such as cutting back on sugary drinks and increasing fruits and vegetables can help lower risk by improving satiety and overall diet quality.
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