People who consume high amounts of ultra-processed foods face an increased risk of developing atherosclerosis, according to research published in the journal Frontiers in Nutrition.
The long-term study evaluated 133,797 participants who had no prior diagnosis of atherosclerosis at the start of the monitoring period. Researchers tracked the health of the cohort for an average of approximately 11 years to measure the impact of dietary habits over time.
During the observation window, medical evaluators registered 654 cases of atherosclerosis among the participants, providing a baseline to compare health outcomes across varying levels of processed food intake.
Participants in the highest intake group demonstrated a 29 percent higher risk of developing atherosclerosis when food consumption was measured by weight in grams. When researchers evaluated intake by the number of daily servings, participants in the highest consumption category faced a 40 percent elevated risk compared to those with the lowest intake.
Metabolic disruption and blood markers
Laboratory analysis of blood samples uncovered specific biochemical changes in participants who consumed large quantities of ultra-processed foods. Scientists identified shifts in blood metabolites and key proteins linked to disruptions in fat processing, energy metabolism, and systemic inflammation throughout the body.
The study authors stated that these biological findings provide further evidence supporting the potential health benefits of replacing ultra-processed products with whole or minimally processed foods in daily diets.
In their analysis, the researchers defined ultra-processed products as industrial food items made with complex compositions and multiple additives. Examples highlighted in the research include certain ready meals, commercial sweets, packaged snacks, and sugary drinks.
Understanding atherosclerosis and processed food
Atherosclerosis is a progressive cardiovascular condition characterized by the accumulation of fatty deposits, cholesterol, and metabolic waste along the inner walls of the arteries. Over time, these arterial plaques harden and narrow the blood vessels, restricting oxygenated blood flow to critical organs. Left unmanaged, the condition serves as the underlying structural cause for severe medical events, including heart attacks and ischemic strokes.
Industrial ultra-processing typically transforms raw ingredients through extensive chemical and physical modifications. These manufacturing techniques often remove natural fiber, essential vitamins, and protective minerals while introducing high levels of refined sugars, unhealthy fats, sodium, and artificial stabilization agents designed to prolong shelf life and increase palatability.
Public health agencies and cardiovascular specialists frequently emphasize the importance of dietary quality in preventing chronic vascular diseases. Diets rich in whole grains, fresh vegetables, fruits, and unprocessed proteins help maintain healthy blood pressure levels, regulate cholesterol transport, and protect the vascular endothelial lining against early plaque formation.
Frontiers in Nutrition is an open-access, peer-reviewed scientific journal that covers clinical nutrition, human metabolism, and public health epidemiology. Nutritional research increasingly focuses on how long-term dietary patterns influence vascular biology, metabolic regulation, and chronic inflammatory responses across diverse population groups.
