Ultra-processed foods linked to higher heart failure risk, study finds

Each additional daily serving of ultra-processed food was associated with about a 5% higher relative risk of developing heart failure, according to a new analysis of 6,531 US adults.The analysis, published November 9 in JACC: Heart Failure, included adults aged 45 to 84 without cardiovascular disease. Researchers used the Nova food classification.Under Nova, ultra-processed foods are industrial formulations containing ingredients or additives rarely used in home cooking. Examples can include sugary drinks, packaged cookies, frozen desserts, and some ready meals. The classification describes processing and formulation; it does not directly score a product's nutritional value.The association was primarily driven by heart failure with preserved ejection fraction, often abbreviated HFpEF.In this condition, the heart's main pumping chamber becomes too stiff to relax and fill properly between beats. The National Heart, Lung, and Blood Institute identifies high blood pressure, obesity and diabetes among conditions that can contribute to it.Waist-to-height ratio, a measure used to estimate abdominal fat, statistically accounted for about half of the observed association with heart failure overall. This suggests a possible role for obesity-related pathways.The findings are observational. They cannot establish that the foods caused heart failure, and other differences in diet or lifestyle may have contributed to the association.What the food category includesUltra-processed products vary considerably.