Because of their potential negative health effects, ultra-processed foods represent a major public health problem. In addition, a recent scientific analysis found that such foods could significantly increase the risk of death after a heart attack or stroke. The study results suggest a higher risk of a second heart attack or stroke, which would be fatal. Even with people who are generallyeat a Mediterranean diet, but consuming too many processed foods, the health risks are higher.
How ultra-processed foods affect heart attack risk
All study participants already had cardiovascular disease at the time of study inclusion. When it comes to their diet, researchers focused on eating processed foods that are partly or entirely made up of substances not routinely used in cooking. These would be, for example, hydrolyzed proteins, maltodextrin, hydrogenated fats and various additives such as colorings, preservatives, antioxidants, anti-caking agents, flavor enhancers and sweeteners. This category includes sugary and carbonated drinks, ready meals, spreads and some seemingly “unexpected” products such as rusks, breakfast cereals, crackers and fruit yoghurts. With such a diet, the patients had a two-thirds increased risk of a second heart attack or stroke. Accordingly, the likelihood of dying from any other cause was also increased by 40%.
Even if a food is considered nutritionally balanced, it may still be industrially processed, according to the study authors. Therefore, according to the researchers, a diet based on the consumption of fresh, minimally processed products should always be preferred. The Mediterranean tradition has taught this for centuries. Furthermore, the distinction between healthy and unhealthy foods can be overcome based on nutritional value alone. A Mediterranean diet can consist of healthy products and still contain ultra-processed foods. For example, fresh vegetables are not the same as pre-cooked and seasoned vegetables, and this also applies to many other food products. Therefore the authors suggestthis studystipulates that not only nutritional information should be on the labels, but also the degree of industrial processing of the food.
