Ultra-processed plant-based foods linked to heart risks

A recent study highlights the risks associated with consuming ultra-processed plant-based foods.

The research utilised data from the UK Biobank, a longitudinal study involving participants from England, Scotland, and Wales. Over 118,000 individuals aged 40 to 69 provided dietary information, which was then linked to hospital and mortality records to assess cardiovascular risk factors.

The findings, published in The Lancet Regional Health Europe, indicate that ultra-processed foods made from plants can increase the risk of cardiovascular disease by 5% and the risk of early death by 13%.

Conversely, replacing 10% of plant-based ultra-processed foods with fresh, frozen, or minimally processed plants reduced the risk of developing cardiovascular disease by 7% and the risk of dying from heart disease by 13%.

The study also examined plant-based meat products such as sausages, nuggets, and burgers, which are categorised as ultra-processed.

Over half of the study's ultra-processed plant-based foods were packaged breads, pastries, buns, cakes, and cookies. These foods undergo multiple industrial processes, including heating, nutrient and protein extraction, moulding, and the addition of chemicals to alter their colour, smell, taste, and texture, making them highly palatable and convenient with little preparation needed.

In contrast, unprocessed foods include fresh fruits, vegetables, eggs, and milk. Minimally processed foods encompass culinary ingredients such as salt, herbs, and oils, as well as foods like canned goods and frozen vegetables that combine these ingredients with unprocessed foods.

"Food additives and industrial contaminants present in these foods might cause oxidative stress and inflammation, further aggravating the risks," said Fernanda Rauber, the study's first author. "Our results support the shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes."

Despite the findings, Scarborough emphasised that it is difficult to conclusively determine that plant-based meat alternatives are harmful to health based on this study alone.