The impact of ultra-processed foods on cardiovascular diseases and cancer: Epidemiological and mechanistic insights

Abstract

Ultra-processed foods (UPFs) are increasingly recognized as contributors to the pathogenesis of cardiovascular diseases (CVDs) and cancer due to their adverse compositional and mechanistic effects. UPFs, distinguished by their high content of unhealthy fats, sodium, refined sugars, and synthetic additives, significantly increase dyslipidemia, hypertension, and obesity, which are key risk factors for CVDs. Chronic consumption leads to systemic inflammation, gut microbiota dysbiosis, endothelial dysfunction, and oxidative stress. Additives such as artificial sweeteners and sodium nitrites in UPFs are associated with carcinogenesis through mechanisms involving genotoxicity and promotion of inflammatory microenvironments. This review critically evaluates existing epidemiological, mechanistic, and clinical evidence linking UPFs consumption to CVDs and cancer, synthesizing insights into their underlying pathophysiological mechanisms and highlighting disparities in disease burden across diverse populations. Epidemiological evidence demonstrates that UPFs constitute over 50% of daily caloric intake in Western diets, with each 10% increase in UPF consumption associated with a 12% rise in CVDs risk and a comparable increase in cancer incidence. Addressing the global surge in UPF consumption through dietary guidelines, regulatory policies, and public health initiatives may mitigate these risks, improve metabolic and cardiovascular health, and reduce cancer prevalence.