Consuming high quantities of ultra-processed foods may substantially raise the chance of severe cardiovascular issues, according to findings shared at the American College of Cardiology’s Annual Scientific Session (ACC.26). Individuals eating over nine portions daily faced a 67% higher probability of major heart-related incidents versus those eating roughly one portion each day. Ultra-processed items span numerous packaged and ready-to-eat products including snacks, baked goods, frozen entrees, cured meats, sweetened beverages, cereals, and breads.
Risk climbs progressively with higher consumption. Every extra daily portion correlated with over a 5% rise in the odds of heart attacks, strokes, or death from heart disease or stroke. This pattern was more pronounced among Black Americans than other racial groups.
“Ultra-processed foods are tied to greater heart disease risk, and although many appear as handy grab-and-go meals or snacks, our results indicate they should be eaten sparingly,” stated Amier Haidar, MD, a cardiology trainee at the University of Texas Health Science Center at Houston and principal investigator.
This ranks among the first major studies exploring the connection between ultra-processed food consumption and heart disease in a racially varied U.S. adult population. Results align with prior research—largely European—and offer valuable context for wider demographics.
The study reviewed data from 6,814 adults aged 45–84 without known heart disease, drawn from the Multi-Ethnic Study of Atherosclerosis (MESA). Researchers estimated daily ultra-processed food intake via dietary surveys, using the NOVA framework that classifies foods into four tiers—from unprocessed or minimally altered (e.g., fresh corn) to ultra-processed (e.g., corn chips), with moderately processed items in between (e.g., corn starch, canned corn).
Those with the highest intake averaged 9.3 portions daily, while the lowest group averaged 1.1. Compared to the lowest, the highest group showed a 67% greater risk of fatal or non-fatal cardiac events including heart attacks, strokes, or resuscitated cardiac arrest.
“We adjusted for many variables,” Haidar noted. “Regardless of daily caloric intake, overall diet quality, or common risk factors like diabetes, hypertension, high cholesterol, or obesity, the elevated risk linked to higher ultra-processed food intake remained consistent.”
These results imply that harm from ultra-processed foods may not stem solely from calories or general diet quality. The processing method itself might independently influence heart risk, highlighting the need to evaluate both processing level and nutritional content. Each added daily portion was tied to a 5.1% higher risk of cardiac complications. This effect was stronger among Black Americans (6.1% per portion) versus non-Black individuals (3.2%). Researchers suggest targeted advertising and reduced access to minimally processed foods in certain areas may drive disparities in intake and health outcomes.
The study has limitations. Since MESA wasn’t initially designed to track ultra-processed food intake, data came from self-reported surveys. Consumption was measured in portions, not individual items.
Researchers didn’t directly examine biological pathways. Yet prior work suggests ultra-processed foods often contain excess calories, added sugars, and fats, potentially disrupting hunger cues and metabolism—leading to weight gain, inflammation, and visceral fat buildup, all elevating heart disease risk.
Haidar recommends increasing awareness of food choices and scrutinizing nutrition labels. Labels reveal added sugar, sodium, fat, and carbs per serving—typically higher in ultra-processed foods than in whole options like plain oats, nuts, legumes, or fresh/frozen vegetables.
The ACC released a 2025 Concise Clinical Guidance report in JACC supporting a uniform front-of-package labeling system to help consumers more easily identify, access, and choose healthier options.