Ultra processed foods (UPFs) are a staple in the modern diet in the United States. These foods are often high in added sugars, unhealthy fats, refined carbohydrates, and sodium, and they are linked to adverse health outcomes. A new study published in January 2026 evaluates whether people who eat large amounts of ultra processed foods have a higher risk of heart disease, specifically cardiovascular disease (CVD) including heart attack and stroke.
This blog breaks down the research findings, explains the relationship between ultra processed food consumption and cardiovascular disease risk, and discusses what this means for your daily diet.
Ultra processed foods are defined by the NOVA classification system, a widely used method to categorize foods based on the extent and purpose of their processing.
UPFs are typically:
Examples include many snack foods, packaged meals, sugary cereals, soda, fast food, and ready‑to‑heat products.
These foods are estimated to account for roughly 60 percent of total daily calories in the typical U.S. diet and represent nearly 90 percent of added sugar intake in the United States. This makes them a major nutritional exposure for adults across the country.
Cardiovascular disease remains one of the leading causes of death and disability in the United States and globally. Lifestyle factors such as diet, exercise, smoking, and body weight all contribute to cardiovascular risk.
Previous research has linked high UPF intake to obesity, hypertension, type 2 diabetes, and elevated cardiometabolic risk factors—all of which can raise the risk for CVD. However, data directly connecting UPF consumption to heart disease outcomes have been limited.
This study aims to fill that gap by analyzing recent national data using rigorous statistical models.
The analysis used data from the National Health and Nutrition Examination Survey (NHANES) from 2021 to 2023. NHANES is a large, nationally representative survey that collects health, dietary, demographic, and lifestyle data from U.S. adults.
Dietary intake was assessed using two 24‑hour recalls. Researchers calculated the percentage of total daily calories that came from ultra processed foods.
Participants were grouped into quartiles based on UPF intake:
The outcome of interest was cardiovascular disease, defined as a self‑reported history of:
Researchers used logistic regression to estimate relative risks (RR) of cardiovascular disease across UPF intake quartiles. Models were adjusted for:
In the fully adjusted analysis, adults who consumed the highest levels of ultra processed foods (greater than 36.8 percent of total calories) had a 47 percent higher risk of cardiovascular disease when compared to those with the lowest intake (less than 12.2 percent).
A relative risk of 1.47 means that people in the highest quartile of UPF consumption were roughly one and a half times more likely to report a history of heart attack or stroke compared to those in the lowest quartile.
Although the risk increase is moderate, the fact that UPFs make up a large portion of the U.S. diet makes the findings significant from a public health perspective.
Across the quartiles of UPF intake:
Researchers tested whether increasing UPF intake showed a linear increase in risk but did not find a statistically significant trend. This suggests that the relationship might not be strictly linear and that factors beyond simple percentage intake may influence risk.
This research has several strengths:
The study used data from NHANES, which represents adults across the United States. This improves the generalizability of the findings.
The NOVA system is widely accepted for categorizing ultra processed foods and was applied consistently in this analysis.
NHANES uses standardized dietary recall and health interview methods, reducing variability and improving reliability.
Despite its strengths, the study also has limitations:
Because the data were collected at a single point in time, this study cannot prove that UPF intake causes cardiovascular disease. It can only show associations.
Heart disease outcomes and dietary intake were self‑reported, which may introduce recall bias or misclassification.
Linked mortality data were not available, so this study could not evaluate deaths due to cardiovascular causes.
Even with NOVA, some foods may have been misclassified, especially mixed or complex items.
The findings suggest that high consumption of ultra processed foods is associated with a greater risk of cardiovascular disease, even after adjusting for key lifestyle and socioeconomic factors.
If you are concerned about heart health, consider:
Dietary changes that emphasize minimally processed foods have been linked to improvements in cardiometabolic health and lower risk of heart disease in other research.
The study provides important evidence that eating a high percentage of calories from ultra processed foods is associated with greater odds of cardiovascular disease in U.S. adults.
While more research, including long‑term observational studies and randomized trials, is needed to establish causality, the current findings support existing dietary recommendations to limit ultra processed food consumption.
Improving diet quality remains a key strategy for reducing cardiovascular risk and improving overall health.
Willett Y, Yang C, Dunn J, Ferris A, Dye T, Hennekens CH. Consumption of Ultra-Processed Foods and Increased Risks of Cardiovascular Disease in U.S. Adults (January 23, 2026). National Health and Nutrition Examination Survey (NHANES) 2021–2023.
This blog is for informational purposes only and is based on the cited research article. It should not replace professional medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider with any questions about diet or health conditions.
Most Accurate Healthcare AI designed for everything from admin workflows to clinical decision support.