Recent studies have found that ultra-processed foods are linked to an increased risk of heart disease and stroke. However, the issue may be more complex than that.
With the development of the food industry, we have become familiar with the concept of “fake meat.”
This refers to meat alternatives made from vegetarian or plant-based proteins that are processed in a way that provides a certain resemblance to real meat.
Illustration of a production line for “fake” meat sandwiches at a food processing facility (Photo: Getty Images).
However, a significant concern for consumers is the health threat posed by consuming these products.
Does consuming ultra-processed foods increase the risk of cardiovascular disease?
Recently, numerous articles from major news outlets and journals worldwide have indicated that the consumption of “fake meat” may increase the risk of cardiovascular disease, leading to death.
The publication Live Science recently cited this information, along with a study published in early July in The Lancet, suggesting that the issue may be more complex.
Scientific studies increasingly link the negative impacts of ultra-processed foods to health (Photo: Getty Images).
In the study, Fernanda Rauber, a nutritional epidemiologist at the University of São Paulo (Brazil), and her colleagues analyzed the diets of over 100,000 adults aged 40-69 in the UK alongside their medical records.
They emphasized that ultra-processed products designed to replace animal meat, such as sausages, chicken nuggets, and “fake” burgers, are associated with an increased risk of cardiovascular disease.
However, this harmful group of foods unexpectedly extends to sugary foods or drinks if they contain ultra-processed plant-based ingredients.
Furthermore, even some foods like tofu or tempeh (a nutritious food for vegetarians) are classified as ultra-processed foods due to their plant-based origin and the processing they undergo.
According to the percentage of total energy intake, for every 10% of plant-based ultra-processed food consumed, the risk of cardiovascular disease increases by 5%, and the risk of death from this disease rises by 12%.
The issue is that these analyses cannot determine whether a specific food is more harmful than another. Therefore, they cannot draw conclusions, despite the plethora of conflicting information regarding ultra-processed foods.
“We cannot draw specific conclusions related to this specific type of food,” Rauber admitted.
No Early Conclusions Yet
Many people consider tofu to be a healthy source of plant protein, yet in the study, it was classified as an ultra-processed food. This complicates the analyses. (Photo: Getty Images).
Previously, some studies indicated that the high levels of salt, sugar, and saturated fats in ultra-processed foods are the “culprits” that increase our risk of cardiovascular disease.
However, other studies suggest that modern processing techniques have disrupted the natural structure of food, transforming it into something that can affect the body in ways we do not yet fully understand.
Among these, the culprits could be anything, such as chemical additives, flavorings, or pollutants that may arise during frying, baking, or fermenting ultra-processed foods.
Experts point out that we should not rush to conclude about ultra-processed foods. In reality, our eating habits are often quite chaotic, and we do not adhere to a strict diet for long periods.
Additionally, other variables, such as genetic predisposition, physical activity, and environmental influences, can all alter an individual’s risk of heart disease.
Fernanda Rauber asserts that we still cannot clearly define what health harms ultra-processed foods may cause.
According to her, ultra-processed foods do not necessarily need to be considered “good” or “bad” options, but should be viewed in the broader context of an individual’s overall diet.
This researcher also notes that the health impacts of ultra-processed foods do not develop overnight, but are cumulative over a long time, spanning years, even decades.
