Health Study
Plant-Based Ultraprocessed Foods Linked to Heart Disease, Early Death
Consumers are encouraged to prioritize whole, unprocessed plant-based foods
A recent study published in The Lancet Regional Health — Europe has raised significant concerns about the health implications of consuming ultraprocessed plant-based foods. The research, conducted by a team from the University of São Paulo and Imperial College London, reveals that while plant-based diets are generally associated with numerous health benefits, the consumption of ultraprocessed plant-based foods (UPFs) can increase the risk of cardiovascular disease and early death.
The study utilized data from the UK Biobank, a comprehensive longitudinal study involving over 118,000 participants aged 40 to 69 from England, Scotland, and Wales. Participants provided detailed information about their dietary habits, which was then linked to their hospital and mortality records. The findings indicate a stark contrast between the health outcomes of those consuming minimally processed plant-based foods and those consuming ultraprocessed plant-based foods.
Ultraprocessed foods are defined by their extensive industrial processing, which often includes heating, nutrient and protein extraction, molding, and compression. These foods typically contain added chemicals to enhance their appearance, smell, taste, and texture, making them highly palatable and convenient. Common examples of ultraprocessed plant-based foods include packaged breads, pastries, buns, cakes, cookies, and plant-based meat alternatives like sausages, nuggets, and burgers.
The study found that consuming ultraprocessed plant-based foods increased the risk of cardiovascular disease by 5% and the risk of early death by 13%. Conversely, replacing 10% of plant-based ultraprocessed foods with fresh, frozen, or minimally processed plants reduced the risk of developing cardiovascular disease by 7% and dying from heart disease by 13%.
Lead author Fernanda Rauber, a researcher at the University of São Paulo, explained that the composition and processing methods of ultraprocessed foods could lead to higher blood pressure and cholesterol levels. Food additives and industrial contaminants present in these foods might cause oxidative stress and inflammation, further exacerbating the risks. Rauber emphasized the importance of considering the degree of processing when making plant-based food choices to improve cardiovascular health outcomes.
The study also highlighted the deceptive marketing of plant-based ultraprocessed foods as healthy alternatives. Co-author Dr. Eszter Vamos from Imperial College London noted that while these foods are often marketed as healthy, they do not seem to have protective health effects and are linked to poor health outcomes. The researchers advocate for nutritional guidelines that promote plant-based diets to include warnings against consuming ultraprocessed foods.
Independent experts have echoed these concerns. Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in Birmingham, UK, pointed out that not all plant-based foods are created equal. He emphasized that many foods technically classified as plant-based, such as biscuits, crisps, confectionery, and soft drinks, are not considered essential components of a healthy diet. Mellor stressed the importance of a balanced diet rich in whole foods like vegetables, fruits, legumes, nuts, and whole grains.
Tom Sanders, professor emeritus of nutrition and dietetics at King’s College London, concurred, stating that well-balanced plant-based diets, such as the Mediterranean or DASH diets, are beneficial for cardiovascular health. These diets already emphasize avoiding unhealthy foods like crisps, sugar-sweetened beverages, cakes, biscuits, and confectionery, regardless of whether they are industrially produced or homemade.
The study's findings underscore the need for consumers to be vigilant about the foods they choose and the role processing plays in their overall health. By focusing on whole, minimally processed plant-based foods, individuals can optimize their nutritional intake and improve their health outcomes. The research serves as a reminder that while plant-based diets can offer numerous health benefits, it is crucial to be mindful of the level of processing of the foods consumed to ensure that the potential benefits are not outweighed by negative consequences.
In conclusion, the study published in The Lancet Regional Health — Europe highlights the double-edged nature of plant-based diets. While they can significantly reduce the risk of chronic diseases and promote longevity, the inclusion of ultraprocessed plant-based foods can undermine these benefits. Consumers are encouraged to prioritize whole, unprocessed plant-based foods to harness the full health benefits of a plant-based diet and contribute to a more sustainable food system.