3/9/2026
Ultra-processed Foods Linked to Higher Heart Attack Risk
Researchers warn that reducing UPF consumption is an urgent public health priority.
FAU Charles E. Schmidt College of Medicine researchers examined national U.S. health and diet data to explore whether eating ultra-processed foods (UPFs) is linked to heart attacks and strokes. UPFs – such as sodas, packaged snacks and processed meats – now make up a large share of Americans’ diets and are known to contribute to obesity, inflammation and metabolic problems. Using data from a random sample of nearly 4,800 adults in the National Health and Nutrition Examination Survey, the study assessed how much of participants’ daily calories came from UPFs and compared this with reported cardiovascular disease (CVD).
The findings, published in The American Journal of Medicine, showed that adults with the highest intake of UPFs had a statistically significant and clinically important 47% higher risk of heart attack or stroke compared with those who consumed the least, even after accounting for several confounders. The researchers warn that reducing UPF consumption is an urgent public health priority, noting parallels with past efforts to curb tobacco use, and emphasize that improving access to affordable, nutritious foods is essential for preventing CVD.
“The findings from our study, based on a large, nationally representative sample of 4,787 U.S. adults, show that those with the highest intake of UPFs suffer a statistically significant and clinically important 47% higher risk of cardiovascular disease,” said Charles H. Hennekens, M.D., FACPM, FACC, senior author, First Sir Richard Doll Professor of Medicine and Preventive Medicine, and senior academic advisor, FAU Schmidt College of Medicine. “These results have major implications for future research as well as clinical care and public policy.”