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June 12, 2024 — A groundbreaking analysis has revealed that plant-based ultra-processed foods (UPFs) might pose a greater risk for cardiovascular diseases compared to their less-processed counterparts. This extensive research, led by the University of São Paulo and Imperial College London, utilized data from over 118,000 individuals, suggesting that while plant-based diets generally reduce disease risk, plant-based UPFs are linked with worse health outcomes.
Key Findings
The study, published in The Lancet Regional Health—Europe, discovered a 7% increase in cardiovascular disease risk associated with plant-based UPFs compared to unprocessed plant-based foods. The research team found that the consumption of all UPFs, whether animal-based or plant-based, correlated with a higher risk of cardiovascular diseases and increased mortality from these diseases.
Dr. Eszter Vamos, a co-author from Imperial College London’s School of Public Health, emphasized, “Fresh plant-based foods such as fruits, vegetables, whole grains, and legumes have important health and environmental benefits. However, this large study indicates that plant-based ultra-processed foods, often marketed as healthy, do not confer protective health effects and are linked to poor health outcomes.”
The Implications of Ultra-Processed Foods
Plant-based diets are widely recognized for reducing cardiovascular risks, such as heart attacks and strokes. Yet, many plant-based food products, including meat substitutes like sausages, burgers, and nuggets, fall under the UPFs category, despite being marketed as healthy options. UPFs typically contain higher levels of salt, fat, sugar, and artificial additives, which have previously been linked to various health issues, including obesity, type 2 diabetes, cardiovascular disease, and cancer.
Study Details
Researchers from the University of São Paulo, Imperial College London, and the International Agency for Research on Cancer (IARC) analyzed data from the UK Biobank study, focusing on more than 118,000 individuals aged 40 to 69 in England, Scotland, and Wales. They assessed participants’ diets over at least two days and correlated these data with hospital and mortality records to investigate cardiovascular diseases.
Plant-Based vs. Animal-Based Foods
The team classified food items based on the Nova classification into UPFs and non-UPFs (unprocessed or minimally processed foods, processed culinary ingredients, and processed foods), further dividing them into plant-based and animal-based groups. The study found that consumption of plant-based non-UPFs was linked to better health outcomes, while plant-based UPFs were associated with increased health risks.
An increase in the dietary contribution of plant-based non-UPFs by 10% correlated with a 13% reduction in mortality from all cardiovascular diseases and a 20% reduction in mortality caused by coronary heart disease. However, consuming plant-based UPFs was linked with a higher risk of developing cardiovascular diseases and higher mortality rates.
Expert Opinions
Dr. Fernanda Rauber from USP, the first author of the study, explained, “Despite being plant-based, these foods can contribute to risk factors such as dyslipidemia and hypertension due to their composition and processing methods. Food additives and industrial contaminants present in these foods can cause oxidative stress and inflammation, further aggravating the risks. Our results support the shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.”
Policy Implications
The researchers advocate for updated dietary guidelines to emphasize reducing UPFs and promoting plant-based diets focusing on minimally processed foods. Dr. Renata Levy, a professor at USP, stated, “This study provides strong evidence to encourage the reduction of ultra-processed food consumption, regardless of whether it is of animal or plant origin.”
Conclusion
The study underscores the importance of considering food processing levels in dietary guidelines. While plant-based diets have clear health benefits, the consumption of ultra-processed plant-based foods may negate these benefits and increase health risks. Public health policies should reflect these findings to promote healthier food choices and reduce cardiovascular disease risks.
More Information: Fernanda Rauber et al., Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort, The Lancet Regional Health – Europe (2024).
