Ultra-processed plant-based foods, often promoted as healthy, could actually increase the risk of cardiovascular diseases, a new study reveals.
Researchers from the University of São Paulo and Imperial College London show that ultra-processed plant-based foods can increase the risk of cardiovascular diseases, challenging their reputation as healthy products.
Led by the University of São Paulo in collaboration with Imperial College London, this research analyzed data from over 118,000 people. Although plant-based diets are generally beneficial, ultra-processed foods are linked to poorer health outcomes.
Consumption of ultra-processed plant foods is associated with a 7% increase in the risk of cardiovascular diseases compared to unprocessed plant foods. Additionally, the consumption of ultra-processed foods, whether of animal or plant origin, is linked to an increased risk of cardiovascular diseases and death.
Dr. Eszter Vamos emphasizes that fresh plant-based foods, such as fruits and vegetables, have significant health benefits. However, ultra-processed foods, despite their marketing, do not have the same protective effects and are associated with negative health outcomes.
According to Dr. Fernanda Rauber, ultra-processed plant-based foods may contribute to risk factors such as dyslipidemia and hypertension. Food additives and industrial contaminants can cause oxidative stress and inflammation, worsening the risks.
The researchers conclude that nutritional guidelines should not only reduce the consumption of meat products but also consider the level of food processing and avoid ultra-processed foods altogether.