Consuming ultra-processed foods can cause a second heart attack or stroke, and it can be fatal

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A diet rich in highly processed foods and beverages increases the risk of developing cardiovascular diseases and are associated with an increased risk of all-cause mortality.

A new study published in the European Heart Journal finds that consumption of ultra-processed foods leads to a increased mortality rates among high-risk people , such as those with previous cardiovascular disease or those with people with diabetes, possibly through impaired kidney function.

Study lead author Dr. Marialaura Bonaccio notes via Medical News Today ultra-processed foods increase the risk of a second heart attack or stroke , and may this be fatal.

“The per Those with a higher consumption of ultra-processed foods have a two-thirds higher risk of having a second heart attack or stroke , this time fatal, compared to the participants eating these foods less often. The probability of dying from any cause is also a 40% higher”.

What are ultra-processed foods

“Processed foods” includes foods that have been cooked, canned, frozen, packaged or modified in their nutritional composition with fortification, preservation or preparation in different ways, as explained by the Academy of Nutrition and Dietetics.

But not all Processed foods are the same, they fall on a spectrum that ranges from minimally processed to highly processed foods.

The NOVA classification system places in the category of ultra-processed food and beverages , those products that manufacturers have formulated to be tasty, inexpensive and easy to prepare.

Ultra-processed products include little or no raw or minimally processed products indicted. They usually contain fats, salt, preservatives, stabilizers, food coloring, artificial flavorings and refined cereals .

Ready-to-eat foods such as pretzels, granola, and cold cuts are among the most processed.

The Academy of Nutrition and Dietetics notes that the most processed foods are often prepared meals, including frozen pizzas and microwave dinners.

Researchers from the A study shared by the European Society of Cardiology indicates that ultra-processed foods, in addition to being poor in nutrients, are important sources of cosmetic additives (for example, glutamates, emulsifiers, sulfites) and newly formed compounds (such as acrylamide) resulting from food processing and in particular cular, of heat treatments that can promote diseases.

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