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Ultra-processed foods linked to 67% higher risk of heart attack and stroke

The more ultra-processed food you eat, the higher your heart risk climbs.

Date:

March 19, 2026

Source:

American College of Cardiology

Summary:

Eating large amounts of ultra-processed foods like chips, frozen meals, sugary drinks, and packaged snacks may significantly raise the risk of serious heart problems. In a major U.S. study, people consuming around nine servings per day had a 67% higher risk of heart attacks, strokes, or death from heart disease compared to those eating about one serving. The risk didn’t just jump at high levels either. Each additional daily serving increased the likelihood of these events by more than 5%, even after accounting for calories, overall diet quality, and common health conditions.

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Ultra-processed foods are strongly linked to higher risks of heart attack, stroke, and death. Even small increases in daily intake can steadily raise that risk. Credit: Shutterstock

Eating large amounts of ultra-processed foods may significantly increase the risk of serious heart problems, according to research presented at the American College of Cardiology's Annual Scientific Session (ACC.26). People who consumed more than nine servings per day were 67% more likely to experience major cardiac events compared with those who ate about one serving daily. Ultra-processed foods include a wide range of packaged and convenience items such as chips, crackers, frozen meals, processed meats, sugary drinks, breakfast cereals and breads.

The risk rises steadily with greater intake. Each additional daily serving was linked to more than a 5% increase in the likelihood of heart attacks, strokes, or death from coronary heart disease or stroke. This relationship was even stronger among Black Americans compared with other racial groups.

"Ultra-processed foods are associated with an increased risk for heart disease, and while many of these products may seem like convenient on-the-go meal or snack options, our findings suggest they should be consumed in moderation," said Amier Haidar, MD, a cardiology fellow at the University of Texas Health Science Center at Houston and the study's lead author.

Large U.S. Study in a Diverse Population

This is one of the first large studies to examine the link between ultra-processed food intake and heart disease in a racially diverse group of U.S. adults. The results are consistent with earlier research, much of which has been conducted in Europe, and add important insight for a broader population.

The study analyzed data from 6,814 adults ages 45-84 years who did not have known heart disease and were part of the Multi-Ethnic Study of Atherosclerosis (MESA). Researchers used food questionnaires to estimate how many ultra-processed foods participants ate each day. They relied on the NOVA classification system, which sorts foods into four categories, ranging from unprocessed or minimally processed (e.g., corn on the cob) to ultra-processed (e.g., corn chips), with moderately processed foods in between (e.g., corn starch and canned corn).

Participants with the highest intake averaged 9.3 servings of ultra-processed foods per day, while those with the lowest intake averaged 1.1 servings. Compared with the lowest group, those in the highest group had a 67% greater risk of dying from coronary heart disease or stroke, or experiencing non-fatal heart attacks, strokes or resuscitated cardiac arrest.

Risk Persists Beyond Calories and Diet Quality

"We controlled for a lot of factors in this study," Haidar said. "Regardless of the amount of calories you consumed per day, regardless of the overall quality of your diet, and after controlling for common risk factors like diabetes, high blood pressure, high cholesterol and obesity, the risk associated with higher ultra-processed food intake was still about the same."

These findings suggest that the harmful effects of ultra-processed foods may not be explained by calories or overall diet quality alone. The way foods are processed could play an independent role in cardiovascular risk, making it important to consider both processing and nutrient content.

Disparities in Risk and Contributing Factors

Each additional daily serving of ultra-processed foods was associated with a 5.1% increase in the risk of adverse cardiac events. This increase was greater among Black Americans, who experienced a 6.1% rise in risk per serving compared with 3.2% among non-Black individuals. Researchers noted that factors such as targeted marketing and limited access to less-processed foods in some neighborhoods may contribute to differences in consumption and health outcomes.

Study Limitations and Possible Biological Effects

The study has several limitations. Because the MESA study was not originally designed to specifically measure ultra-processed food intake, the da