Research from the University of São Paulo and Imperial College London indicates that ultra-processed plant-based foods may increase the risk of cardiovascular disease, contradicting their healthy marketing claims. The study calls for updated dietary guidelines that emphasize less processed foods.
A major study finds that ultra-processed plant-based foods are linked to an increased risk of cardiovascular disease, suggesting the need for a dietary transition to less processed options.
A new analysis of the health impacts of ultra-processed plant-based foods (UPF) has found that they may pose a higher risk of cardiovascular disease compared to less processed plant-based foods.
The research, led by the University of São Paulo and involving
” data-gt-translate-attributes=”({“attribute”:”data-cmtooltip”, “format”:”html”})” tabindex=”0″ role=”link”>Imperial College London, used data from more than 118,000 people. This suggests that although plant-based diets are associated with reduced disease risk, overall, UPFs were associated with worse health outcomes.
They found that consuming plant-based UPF was associated with a 7% increase in cardiovascular disease risk, compared to consuming unprocessed plant-based foods. They also found that total UPF consumption (from animal and plant sources) was linked to a higher risk of cardiovascular disease and death from these diseases.
Marketing versus reality of plant-based UPFs
According to the researchers, their findings – published in the journal Lancet Regional Health – indicate that while plant-based UPFs may be marketed as healthy alternatives, they may be linked to worse health outcomes. They add that dietary guidelines should be updated to encourage people to reduce their UPF intake as well as to promote plant-based diets.
Study co-author Dr Eszter Vamos, from the School of Public Health at Imperial College London, said: “Fresh plant-based foods such as fruit and vegetables, whole grains and Legumes are known to have important health and environmental benefits. While ultra-processed foods are often marketed as healthy foods, this large study shows that ultra-processed plant-based foods do not appear to have protective health effects and are linked to poor health outcomes .
Defining UPFs and their impact on health
Plant-based diets are associated with a reduced risk of cardiovascular diseases, such as heart attacks and strokes. But many plant-based foods, including meat-free alternatives like some sausages, burgers and nuggets, can be classified as ultra-processed foods (UPF), although they are often marketed as healthy options.
UPFs are generally higher in salt, fat, sugar and contain artificial additives. Previous research has linked UPFs to a range of health problems, including obesity, type 2 diabetes,
” data-gt-translate-attributes=”({“attribute”:”data-cmtooltip”, “format”:”html”})” tabindex=”0″ role=”link”>cardiovascular diseaseand cancer.
Study methodology and detailed results
In the latest study, researchers from the University of São Paulo in Brazil (USP), Imperial College London and the International Agency for Research on Cancer (IARC), investigated the potential impacts of plants on health.
Using data from the UK Biobank study, they looked at data from more than 118,000 people in England, Scotland and Wales aged 40 to 69 whose diet was assessed on at least two days. These data were linked to hospital and mortality records to obtain information on cardiovascular diseases.
Health outcomes associated with UPF consumption
The team examined the contribution of food products to the diet and classified food products into UPF, as defined by the Nova classification, and non-UPF – unprocessed or minimally processed foods, processed culinary ingredients and processed foods. These groups were divided into “plant-based” or “animal-based.” Plant-based foods composed exclusively or mainly of plant origin (e.g. fruits, vegetables, cereals, bread, cakes and sweets, sweetened drinks). Foods of animal origin included all meats (fish, poultry, red meats, etc.), dairy products and eggs.
Consumption of all plant-based foods showed no association with any of the associated diseases. Eating more non-UPF plant-based products was associated with better health outcomes, and replacing UPF plant-based products with non-UPF plant-based products was associated with a 7% lower risk of developing cardiovascular diseases and a 15% lower risk of mortality. These conditions. However, consumption of plant-based UPF was associated with an increased risk of both outcomes.
The analysis showed that a 10% increase in the dietary contribution of non-UPF foods of plant origin was also associated with a 13% reduction in mortality from all cardiovascular diseases, with a 20% reduction in mortality caused by coronary heart disease.
Recommendations for Dietary Guidelines
Dr Fernanda Rauber, USP researcher and first author of the study, said: “Despite being plant-based, these foods may contribute to risk factors such as dyslipidemia and hypertension by due to their composition and processing methods. Food additives and industrial contaminants in these foods can cause oxidative stress and inflammation, further exacerbating the risks. Therefore, our findings support the transition to plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.
Conclusion and future implications
The researchers say that, based on the available evidence, nutritional guidelines promoting plant-based diets should focus not only on reducing the amount of meat and other animal products consumed, but also on reducing the amount of meat and other animal products consumed. importance of the level of processing involved in food. , and avoiding UPF.
Dr Renata Levy, Professor at USP, said: “The study aimed to address the lack of evidence regarding the consumption of ultra-processed plant foods and their impacts, particularly in relation to cardiovascular disease. Research like this is essential to guide public policy. In this case, we have an additional strong argument to encourage the reduction of the consumption of ultra-processed foods, whether of animal or plant origin.
Reference: “Implications of ultra-food processing on cardiovascular risk when considering foods of plant origin: an analysis of the UK Biobank cohort” by Fernanda Rauber, Maria Laura da Costa Louzada, Kiara Chang, Inge Huybrechts, Marc J . Gunter, Carlos Augusto Monteiro, Eszter P. Vamos and Renata Bertazzi Levy, June 10, 2024.
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