Plant-based UPFs linked to Cardiovascular Health

Ultra-processed plant-based foods (UPFs) have been linked to an increased risk of cardiovascular illnesses when compared to less-processed plant-based meals, according to recent research on their health effects.

Over 118,000 people’s data were used in the study, which was headed by the University of São Paulo and involved Imperial College London. It implies that although plant-based diets are associated with a lower risk of disease, UPFs were associated with inferior health outcomes all around.

When compared to eating unprocessed plant-based meals, they discovered that consuming plant-based UPFs was associated with a 7% higher risk of cardiovascular illnesses. Additionally, they discovered that consuming any kind of UPF—plant- and animal-based—was associated with an increased risk of cardiovascular disease and death from these conditions.

The researchers claim that although plant-based UPFs may be promoted as healthy substitutes, their research—which was published in The Lancet Regional Health—Europe—indicates that they may be associated with lower health outcomes. They go on to say that dietary recommendations ought to be revised to encourage people to eat a more plant-based diet and to limit their intake of UPFs.

Co-author of the study Dr. Eszter Vamos of Imperial College London’s School of Public Health stated: “We know that fresh plant-based foods, such as fruits and vegetables, whole grains, and legumes, have significant positive effects on both human health and the environment. Even though ultra-processed meals are frequently promoted as healthy, this extensive study demonstrates that ultra-processed plant-based diets are associated with negative health outcomes rather than having any beneficial health impacts.”

Diets centered on plants

Diets high in plants are associated with a lower incidence of cardiovascular illnesses, including strokes and heart attacks. However, although frequently being promoted as healthful choices, a large number of plant-based foods, including meatless substitutes like various sausages, burgers, and nuggets, can be categorized as ultra-processed foods (UPFs).

UPFs typically have greater levels of artificial ingredients, fat, sugar, and salt. UPFs have been connected in the past to several detrimental health effects, including obesity, type 2 diabetes, cardiovascular disease, and cancer.

In the most recent study, scientists from the International Agency for Research on Cancer (IARC), Imperial College London, and the University of São Paulo in Brazil (USP) examined the possible health effects of plant-based UPFs.

They examined information from over 118,000 individuals in England, Scotland, and Wales between the ages of 40 and 69 who had their diets evaluated over a minimum of two days, utilizing data from the UK Biobank study. To learn more about cardiovascular diseases, these data were connected to hospital and death records.

Ultra-processed food

The group examined how dietary products affected diet and categorized foods into two groups: non-UPFs (unprocessed or minimally processed foods), processed foods, and processed culinary components. UPFs were established by the Nova categorization system. There was another division of these categories into “plant-based” and “animal-based” divisions. foods that are only or mostly derived from plants (such as fruits, vegetables, grains, bread, cakes, and pastries, as well as beverages with added sugar). Any flesh (fish, poultry, red meat, etc.), dairy products, and eggs were considered to be animal-based foods.

All of the plant-based foods combined did not appear to be associated with any of the associated disorders. Increased consumption of plant-based non-UPFs has been related to improved health outcomes; conversely, substituting plant-based non-UPFs for plant-based UPFs has been connected to a 7% reduced risk of cardiovascular disease development and a 15% lower risk of death from these disorders. However, consuming UPFs derived from plants was linked to a higher risk of both consequences.

According to analysis, there was a 13% decrease in mortality from all cardiovascular diseases and a 20% decrease in mortality from coronary heart disease when the dietary contribution of plant-based non-UPFs was increased by 10%.

Increased risk

Dr. Fernanda Rauber, a researcher at USP and first author of the study said, “Despite being plant-based, these foods can contribute to risk factors such as dyslipidemia and hypertension due to their composition and processing methods. Food additives and industrial contaminants present in these foods can cause oxidative stress and inflammation, further aggravating the risks. Therefore, our results support the shift towards plant-based food choices that consider the degree of processing to improve cardiovascular health outcomes.”

Nutritional guidelines supporting plant-based diets, according to the researchers, should include avoiding UPFs and paying attention to food processing levels in addition to recommending individuals to consume less meat and other animal products.

Professor Dr. Renata Levy of USP stated, “The study aimed to fill the gap in the evidence regarding the consumption of ultra-processed plant-based foods and their impacts, especially when it comes to cardiovascular diseases. Research like this is essential for guiding public policies. In this case, we have yet another strong argument to encourage the reduction of ultra-processed food consumption, regardless of whether it is of animal or plant origin.”

For more information: Implications of food ultra-processing on cardiovascular risk considering plant origin foods: an analysis of the UK Biobank cohort, The Lancet Regional Health, DOI:https://doi.org/10.1016/j.lanepe.2024.100948