Consuming Ultra-Processed Foods Increases the Risk of Heart Disease and Stroke
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Consuming Ultra-Processed Foods Increases the Risk of Heart Disease and Stroke.
Research indicates that the consumption of ultra-processed foods (UPFs) significantly raises the risk of hypertension, heart disease, heart attacks, and strokes. Thousands of leading cardiologists, scientists, and researchers gathered at the European Society of Cardiology’s annual meeting in Amsterdam, the Netherlands, on August 25th to hear presentations on two studies concerning ultra-processed foods.
The findings of these studies suggest that ultra-processed foods have a “devastating impact” on cardiovascular health, prompting experts to call for urgent action by governments worldwide.
Ultra-processed foods are products that undergo multiple stages of processing during production. They typically have high levels of salt and sugar and may contain additives and preservatives.
These foods are often low in fiber and lack the nutritional components found in fresh or minimally processed foods such as fresh fruits and vegetables, plain yogurt, and homemade bread. Previous research has linked excessive consumption of ultra-processed foods to a range of health issues, including obesity, type 2 diabetes, and cancer.
This studies, titled “The Relationship Between Ultra-Processed Foods and Cardiovascular Disease and Hypertension in Australian Women,” tracked 10,000 women over a span of 15 years.
The results showed that even after accounting for the effects of salt, sugar, and fat in the diet, women with the highest proportion of ultra-processed foods in their diet had a 39% higher risk of developing hypertension compared to those with the lowest proportion.
Hypertension increases the risk of serious heart conditions, including heart disease, peripheral artery disease, aortic aneurysm, kidney disease, and vascular dementia.
Consuming Ultra-Processed Foods Increases the Risk of Heart Disease and Stroke
(source:internet, reference only)
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