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New research led by the University of São Paulo and Imperial College London suggests that plant-based ultra-processed foods (UPFs) could elevate the risk of cardiovascular diseases, challenging assumptions about their health benefits.

The study, published in The Lancet Regional Health-Europe, analyzed data from over 118,000 individuals, revealing alarming trends in diet-related health outcomes.

Contrary to the presumed advantages of plant-based diets, findings indicate a 7% increase in cardiovascular disease risk associated with consuming plant-based UPFs compared to unprocessed plant-based foods. Moreover, all forms of UPF consumption-both plant-based and animal-based-were linked to heightened cardiovascular risks and mortality.

Dr. Eszter Vamos, co-author of the study from Imperial College London, emphasized the importance of distinguishing between fresh plant-based foods and UPFs saying, "While ultra-processed foods are often marketed as healthy foods, this large study shows that plant-based ultra-processed foods do not seem to have protective health effects and are linked to poor health outcomes."

While plant-based diets have been traditionally associated with lower cardiovascular risks, the study underscores the need to reassess dietary guidelines to discourage UPF consumption and promote less processed alternatives. Dr. Fernanda Rauber, lead author and researcher at USP, noted the adverse effects of additives and processing methods present in UPFs, contributing to risk factors such as dyslipidemia and hypertension.

"Despite being plant-based, these foods can contribute to risk factors such as dyslipidemia and hypertension due to their composition and processing methods," Rauber explained, Medical Xpress reported.

"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."

The research, utilizing data from the UK Biobank study, delineated the impact of UPFs on health outcomes, stressing the importance of dietary choices in cardiovascular health. Dr. Renata Levy, a professor at USP, emphasized the significance of such studies in informing public policy.

"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," she said.