A new study has revealed that heavily processed plant-based foods may pose greater risks to heart health compared to their less-processed counterparts. The research, conducted by the University of São Paulo in collaboration with Imperial College London, analyzed data from over 118,000 individuals. The findings suggest that while plant-based diets are generally associated with a reduced risk of cardiovascular diseases, the consumption of plant-based ultra-processed foods (UPFs) is linked to a 7% increase in the risk of these diseases compared to unprocessed plant-based foods.
The study also found that the overall intake of UPFs, whether plant-based or animal-based, is associated with a higher risk of cardiovascular diseases and related mortality. These results highlight a significant concern about the health impacts of plant-based UPFs, which are often marketed as healthier alternatives.
Dr Eszter Vamos, a co-author of the study from Imperial College London, emphasized the benefits of fresh plant-based foods like fruits, vegetables, whole grains, and legumes, noting that while ultra-processed foods are frequently promoted as healthy, this large-scale study indicates that plant-based UPFs do not offer protective health benefits and are, in fact, linked to poor health outcomes.
Plant-Based Diets and Health
Plant-based diets are widely recognized for their role in reducing the risk of cardiovascular diseases, including heart attacks and strokes. However, many plant-based products, such as meat-free sausages, burgers, and nuggets, fall into the category of ultra-processed foods, despite being marketed as healthy options.
UPFs typically contain higher levels of salt, fat, sugar, and artificial additives. Previous studies have associated UPFs with various health issues, including obesity, type 2 diabetes, cardiovascular diseases, and cancer.
In the latest study, researchers explored the impact of plant-based UPFs on health by examining data from the UK Biobank study, which included participants from England, Scotland, and Wales aged 40 to 69 years. The study linked dietary data with hospital and mortality records to assess the incidence of cardiovascular diseases.
Ultra-Processed Foods and Cardiovascular Risk
The research team categorized food items into UPFs and non-UPFs, further dividing them into plant-based or animal-based groups. The study found that consuming more plant-based non-UPFs was associated with better health outcomes, including a 7% lower risk of developing cardiovascular diseases and a 15% lower risk of mortality from these conditions. In contrast, the consumption of plant-based UPFs was linked to an increased risk of these health issues.
The analysis also revealed that increasing the intake of plant-based non-UPFs by 10% was associated with a 13% reduction in mortality from cardiovascular diseases and a 20% reduction in mortality from coronary heart disease.
Call for Dietary Guideline Updates
Dr Fernanda Rauber, the study’s lead author, pointed out that despite being plant-based, UPFs can contribute to health risks such as dyslipidemia and hypertension due to their composition and processing methods. The presence of food additives and industrial contaminants in these products can lead to oxidative stress and inflammation, further exacerbating health risks. Dr. Rauber emphasized the need for a shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.
The researchers argue that current nutritional guidelines promoting plant-based diets should not only focus on reducing the consumption of meat and other animal products but also on the importance of minimizing the intake of ultra-processed foods.
Dr. Renata Levy, a professor at the University of São Paulo, stressed the importance of this research in guiding public policies. She stated that the study provides strong evidence to encourage the reduction of ultra-processed food consumption, regardless of whether the foods are of animal or plant origin.
