The growing dominance of ultra-processed foods in the modern diet has become a subject of intense scientific and public debate. These foods, which constitute a significant portion of caloric intake in many countries, are increasingly being linked to a range of negative health outcomes. In light of these concerns, the American Heart Association (AHA) published a new scientific advisory last Friday, August 8, 2025, which provides a detailed analysis of existing evidence on the impact of ultra-processed foods on cardiometabolic health and offers guidance for future research and policy reforms. This document, published in the prestigious journal Circulation, represents a crucial step in understanding the complex relationship between industrial food processing and population health.

What exactly are ultra-processed foods?

To even discuss their impact, it is crucial to understand what is meant by the term ultra-processed foods (UPF). The most widely accepted system for classifying food according to the degree of processing is the NOVA system, which divides food into four basic groups. This classification does not take into account nutritional value but focuses exclusively on the nature, extent, and purpose of industrial processing.

• Group 1: Unprocessed or minimally processed foods. This includes parts of plants or animals that are consumed raw or have undergone minimal processes such as drying, grinding, cooling, or pasteurization without the addition of other substances. Examples include fresh fruits and vegetables, eggs, milk, fish, and meat.


• Group 2: Processed culinary ingredients. These are substances obtained from group 1 foods through processes like pressing, refining, or grinding. They are used in the kitchen to prepare meals. Examples include vegetable oils, butter, sugar, and salt.


• Group 3: Processed foods. These products are created by combining foods from the first and second groups. They are relatively simple products designed to extend shelf life or enhance flavor. This group includes canned vegetables, fruit in syrup, cheeses, and freshly prepared bread.


• Group 4: Ultra-processed foods. These are industrial formulations consisting of many ingredients, including substances rarely used in home cooking. They contain ingredients extracted from food (such as casein, whey protein, soy isolates), as well as those synthesized in a laboratory (such as flavor enhancers, colorings, emulsifiers, and artificial sweeteners). Typical examples include carbonated drinks, sweet and savory snacks, cookies, industrially produced bread and pastries, breakfast cereals, processed meats, and ready-to-eat meals. The goal of their production is to create highly palatable, convenient, and long-lasting products at a low cost.

The worrying increase in consumption and its impact on dietary habits

The global food landscape has changed dramatically since the 1990s, with a rapid increase in the availability and consumption of ultra-processed products. The data is alarming, especially in the United States, where it is estimated that as much as 70% of products on supermarket shelves contain at least one ultra-processed ingredient. A recent report from the Centers for Disease Control and Prevention (CDC) showed that ultra-processed foods account for as much as 55% of the total caloric intake for individuals over the age of one. This percentage is even higher among young people, from 1 to 18 years old, where it reaches almost 62%. Even among adults, the share of calories from these products is a significant 53%. This trend is not limited to the US; similar patterns are observed in the United Kingdom, Canada, and Australia, with the fastest growth recorded in low- and middle-income countries, where industrial products are displacing traditional, healthier diets.

One of the key reasons for their popularity lies in economic and social factors. They are relatively cheap, extremely convenient to consume, and are aggressively marketed, often targeting children, young people, and communities with lower socioeconomic status. This availability and convenience lead to the displacement of healthier alternatives like fresh fruits, vegetables, and whole grains, resulting in an overall decline in the nutritional quality of the diet. Such a dietary pattern is in direct contradiction to the dietary guidelines recommended by the American Heart Association.

Scientific evidence: The link to heart disease and other chronic conditions

The new AHA report is based on a growing number of observational studies linking high intake of ultra-processed foods to an increased risk of a range of diseases. A meta-analysis of prospective studies, cited in the report, revealed a clear "dose-response" relationship – the higher the intake of these products, the greater the risk. Compared to low intake, high consumption of ultra-processed foods is associated with a 25% to 58% higher risk of cardiometabolic problems, including heart attack, stroke, transient ischemic attack, and type 2 diabetes. The risk of all-cause mortality was also higher by 21% to 66%. Scientists point out that more research is needed to determine safe daily consumption thresholds and to assess the incremental risk.

In addition to cardiometabolic diseases, research has shown links to other serious conditions. Some large studies suggest a connection between high consumption of ultra-processed foods and an increased risk of developing various types of cancer, particularly breast and digestive system cancers. Furthermore, evidence is emerging that indicates a possible link to mental health problems, such as depression and anxiety, as well as to inflammatory bowel diseases.

More than just bad nutrients: The role of additives and industrial processing

One of the key questions posed by the scientific community is what exactly makes these foods unhealthy. Is the problem solely their poor nutritional profile – high in saturated fats, added sugars, and sodium (salt) – or is there something inherently harmful in the ultra-processing itself and the additives used? Most ultra-processed products do indeed fall into the category of foods high in fat, sugar, and salt (HFSS), but experts believe this is not the whole story.

Research suggests that specific additives and industrial processes can have negative effects independent of the nutrients. For example, emulsifiers like carboxymethyl cellulose and polysorbate-80, used to improve texture and extend shelf life, have been shown in some studies to disrupt the balance of the gut microbiota, promote low-grade inflammation, and contribute to the development of metabolic syndrome. Similarly, artificial sweeteners can disrupt communication between the gut and the brain and affect the body's response to real sugar.

Furthermore, the physical structure or "food matrix" of ultra-processed products is often compromised. They are typically soft, energy-dense, and easy to chew, which leads to faster eating, reduced satiety signals, and, consequently, a higher calorie intake. Their "hyper-palatability" – an extreme tastiness achieved through precise combinations of fats, sugars, salt, and flavor enhancers – can affect reward centers in the brain, encouraging compulsive overeating and weight gain.

Not all ultra-processed foods are the same: The confusing gray area

The report's authors warn that the situation is not black and white. Not all ultra-processed foods are nutritionally poor. A limited number of products in this category, such as some commercial whole-grain breads, low-fat and low-sugar dairy products, and certain plant-based alternatives, can have a favorable nutritional profile and be part of a balanced diet. It is this gray area that creates confusion for both consumers and health professionals.

There is also a legitimate concern that the food industry, faced with public pressure, might focus on so-called reformulation. This means that manufacturers might remove or replace ingredients considered markers of ultra-processing to make their products appear healthier, without improving their fundamental nutritional value. Such products, although technically less "ultra-processed," could still be high in saturated fats, sugar, and salt.

A call to action: Recommendations for research and policy changes

Balancing the need for a nutritionally rich and affordable food supply, the American Heart Association's scientific report calls for multi-layered strategies. The recommendations are aimed at individuals, the industry, and policymakers.

Key proposals include introducing approaches that will encourage changes in dietary patterns – reducing the intake of ultra-processed foods high in fat, sugar, and salt, and increasing the intake of vegetables, fruits, nuts, seeds, legumes, whole grains, and lean proteins. At the policy level, it is recommended to adopt strategies such as implementing clear front-of-pack labeling. Examples from countries like Chile, which introduced black octagon warnings, show that such measures can reduce the purchase of unhealthy products and encourage the industry to make positive changes.

The urgent need for increased research funding is also emphasized to answer key questions: to what extent is the harm from ultra-processed foods due to the process itself, and to what extent is it due to poor ingredients? It is also necessary to advance the science of additives and to simplify and expedite their evaluation and regulation. While more answers are awaited, the message from the American Heart Association remains clear: for better short-term and long-term health, it is necessary to reduce the intake of the most harmful ultra-processed products and to base the diet on whole and minimally processed foods.

Source: American Heart Association