Ultra-processed foods and cardiovascular health risks: a position review of current evidence, guidelines, and statements

Ultra-processed foods (UPFs) are industrial products formulated largely from extracted or refined food constituents, such as sugars, starches, oils, and protein isolates, and typically contain additives (e.g., flavorings, colorants, emulsifiers, sweeteners, and preservatives) to improve taste, appearance, and shelf stability. UPFs are often energy-dense; high in added sugars, unhealthy fats, and sodium; and low in dietary fiber and essential micronutrients. High intake has been consistently linked to increased risks of obesity, cardiovascular disease (CVD), type 2 diabetes, and all-cause mortality. The cardiovascular health implications of UPF consumption remain incompletely understood. This position review aims to synthesize current evidence on associations between UPF intake and CVD and survey the positions of major scientific organizations regarding UPF and cardiovascular health. Given the substantial heterogeneity in UPF definitions, exposure assessment, cardiovascular outcomes, and study designs, a position review approach is appropriate to characterize how this relationship has been examined to date.