Plant-based, ultra-processed foods linked to a higher risk of cardiovascular disease

A new analysis of the health effects of plant-based, ultra-processed foods (UPFs) has found that they may pose a higher risk of cardiovascular disease compared to less processed plant-based foods.

The study, led by the University of São Paulo and involving Imperial College London, used data from more than 118,000 people. It suggests that while plant-based diets are linked to reduced disease risk, UPFs were generally linked to poorer health outcomes.

They found that eating plant-based UPFs was associated with a 7% increase in the risk of cardiovascular disease, compared to eating whole plant foods. They also found that all consumption of UPFs (animal and plant-based) was associated with a higher risk of cardiovascular disease and death from these diseases.

According to the researchers, their findings are…published in The Lancet Regional Health – Europe– indicate that while plant-based UPFs may be marketed as healthy alternatives, they may be linked to worse health outcomes. They add that dietary guidelines should be updated to encourage people to reduce their consumption of UPFs and promote plant-based diets.

Dr. Study co-author Eszter Vamos, from Imperial College London’s School of Public Health, said: “Fresh plant-based foods such as fruit and vegetables, whole grains and legumes are known to have important health and environmental benefits. Although ultra-processed foods are often marketed as healthy foods, this large study shows that plant-based, ultra-processed foods appear to have no protective health effects and are linked to poor health outcomes.

Plant-based diets

Plant-based diets are associated with a reduced risk of cardiovascular diseases, such as heart attacks and strokes. But many plant-based foods, including meat-free alternatives such as some sausages, burgers and nuggets, can be classified as ultra-processed foods (UPFs), despite often being marketed as healthy options.

UPFs generally contain more salt, fat and sugar and contain artificial additives. Previous research has linked UPFs to a range of poor health outcomes, including obesity, type 2 diabetes, cardiovascular disease and cancer.

In the latest study, researchers from the University of São Paulo in Brazil (USP), Imperial College London and the International Agency for Research on Cancer (IARC) examined the potential effects of plant-based UPFs on health.

Using data from the UK Biobank study, they looked at data from more than 118,000 people in England, Scotland and Wales aged 40 to 69, who had their diets assessed for at least two days. These data were linked to hospital and mortality data to obtain information on cardiovascular disease.

Ultra-processed foods

The team looked at the contribution of foods to the diet and classified foods as UPFs, as defined by the Nova classification, and non-UPFs: unprocessed or minimally processed foods, processed culinary ingredients and processed foods. These groups were further divided into “vegetable” or “animal” groups. Plant foods consisting exclusively or mainly of plant origin (e.g. fruits, vegetables, cereals, breads, pastries and sweets, sweetened drinks). Animal foods included all meat (fish, poultry, red meat, etc.), dairy, and eggs.

Consumption of all plant foods together showed no association with any of the related diseases. Eating more plant-based non-UPFs was associated with better health outcomes, and replacing plant-based UPFs with plant-based non-UPFs was associated with a 7% lower risk of developing cardiovascular disease and a 15% lower risk of mortality associated with these conditions. But consumption of plant-based UPFs was associated with an increased risk of both outcomes.

Analysis showed that increasing the nutritional contribution of plant-based non-UPFs by 10% was also associated with a 13% reduction in mortality from all cardiovascular diseases, with a 20% reduction in mortality caused by coronary heart disease.

Increased risk

Dr. Fernanda Rauber, researcher at USP and first author of the study, said: “Despite being plant-based, these foods may contribute to risk factors such as dyslipidemia and hypertension due to their composition and processing methods. Food additives and industrial contaminants present in these foods can cause oxidative stress and inflammation, further exacerbating the risks. Therefore, our results support the shift to plant-based food choices that take into account the degree of processing to improve cardiovascular health outcomes.

The researchers say that based on the available evidence, dietary guidelines that promote plant-based diets should focus not only on reducing the amount of meat and other animal products people eat, but also on the importance of the level of processing of the food. and avoiding UPFs.

Dr. Renata Levy, a professor at USP, said: “The research aimed to fill the gap in evidence regarding the consumption of ultra-processed plant-based foods and their impact, especially when it comes to cardiovascular disease. This type of research is essential for guiding government policy. In this case, we still have a strong argument to encourage the reduction of the consumption of ultra-processed foods, regardless of whether they are of animal or vegetable origin.