Ultra-Processed Foods and Cardiovascular Health Risks; a position review of current evidence, guidelines and statements

Ultra-processed foods (UPFs) are industrial products formulated largely from extracted or refined food constituents, such as sugars, starches, oils, and protein isolates, and typically contain additives (e.g., flavorings, colorants, emulsifiers, sweeteners, and preservatives) to improve taste, appearance, and shelf stability. UPFs are often energy-dense, high in added sugars, unhealthy fats, and sodium, and low in dietary fiber and essential micronutrients. High intake has been consistently linked to increased risks of obesity, cardiovascular disease (CVD), type 2 diabetes, and all-cause mortality. The cardiovascular health implications of UPF consumption remain incompletely understood. This position review aims to synthesise current evidence on associations between UPF intake and CVD and to survey the positions of major scientific organisations regarding UPF and cardiovascular health. Given substantial heterogeneity in UPF definitions, exposure assessment, cardiovascular outcomes, and study designs, a position review approach is appropriate to characterise how this relationship has been examined to date.