Cardiologists have issued three new food rules for people with heart problems, including avoiding ultra-processed foods (UPFs), eating slower, and avoiding late eating. The advice comes from a new consensus statement by the European Society of Cardiology (ESC).
Ultra-Processed Foods Linked to Cardiovascular Risk
The ESC statement highlights that UPFs have become a significant public health concern, linked to increased risk of obesity, type 2 diabetes, and high blood pressure. Studies show that consumption of UPFs is associated with increased cardiovascular risk, often independent of overall diet quality. However, current dietary advice in heart clinics tends to overlook UPFs, leaving patients without comprehensive nutritional guidance.
Advice for Medics
The guidance encourages cardiologists to ask patients about their cooking habits and provide simple meal-planning resources or referrals to nutrition services. It advises patients to prefer high-fibre, minimally processed foods and practice slower, mindful eating to enhance satiety and reduce overeating of UPFs. Additionally, doctors should discuss the benefits of avoiding late eating and establishing regular meal patterns.
Specific UPFs to avoid include sugary drinks, packaged snacks, and processed meats. Professor Luigina Guasti from the University of Insubria in Italy, a lead author of the paper, said: "UPFs, made from industrial ingredients and additives, have largely replaced traditional diets. Research suggests these foods are linked to several risk factors for cardiovascular disease, such as obesity, diabetes and high blood pressure, and to the risk of developing and dying from heart disease."
Expert Commentary
Tracy Parker, senior dietician at the British Heart Foundation (BHF), commented: "This consensus statement reinforces the substantial body of evidence that shows diets high in ultra processed foods are associated with an increased risk of heart and circulatory diseases. To reduce this risk, we need to support people to cut down on UPFs as part of improving overall diet quality. A good place to start is cutting back on foods like cakes, biscuits and ready made snacks, and cooking more meals from scratch."
The statement was published in the European Heart Journal and aims to help doctors recognise UPFs as a potential risk factor and provide clear guidance to patients on limiting UPFs to prevent cardiovascular risk factors, disease, and death.
