Plant-based ultra-processed foods (UPFs) have recently come under scrutiny for their potential association with an increased risk of cardiovascular disease, according to a new analysis conducted by researchers from the University of São Paulo and Imperial College London.
This study, published in The Lancet Regional Health—Europe, delved into the health implications of consuming plant-based UPFs versus less processed plant-based foods. Drawing on data from a cohort of over 118,000 individuals, the findings shed light on the contrasting impact of these dietary choices.
While plant-based diets are generally recognized for their health benefits, the research reveals a concerning trend regarding UPFs. Consumption of plant-based UPFs was found to correlate with a 7% rise in the risk of cardiovascular diseases compared to unprocessed plant-based alternatives. Moreover, all forms of UPF consumption, whether plant-based or animal-based, were associated with elevated risks of cardiovascular diseases and related mortality.
The lead author of the study, Dr. Fernanda Rauber, highlighted that despite their plant-based nature, these foods can introduce risk factors like dyslipidemia and hypertension due to their composition and processing techniques. Additionally, additives and contaminants inherent in UPFs can contribute to oxidative stress and inflammation, further exacerbating health risks.
The research underscores the importance of distinguishing between levels of food processing when advocating for plant-based diets. Dr. Renata Levy emphasized that nutritional guidelines should not only promote reducing animal product consumption but also emphasize the significance of minimizing UPF intake, irrespective of its plant or animal origin.
The study utilized data from the UK Biobank study, examining the dietary habits of participants aged 40 to 69 in England, Scotland, and Wales. By categorizing food items based on the Nova classification, the researchers differentiated between UPFs and non-UPFs. They found that while consuming plant-based non-UPFs was associated with improved health outcomes, plant-based UPFs posed increased risks for cardiovascular diseases and mortality.
In conclusion, this research highlights the need for updated dietary guidelines that prioritize minimizing the consumption of ultra-processed foods, including plant-based options. By encouraging individuals to opt for less processed plant-based foods, policymakers and healthcare professionals can potentially mitigate the risk of cardiovascular diseases and improve overall public health.
