Leading European heart specialists have issued a new consensus statement urging heart patients to prioritise home cooking and significantly reduce their intake of ultra-processed foods (UPFs). The guidance, published in the European Heart Journal by the European Society of Cardiology (ESC), highlights that UPFs are linked to increased risks of obesity, type 2 diabetes, high blood pressure, and cardiovascular disease.
The statement notes that current dietary advice in heart clinics often overlooks the potential harm of UPFs. It recommends that doctors encourage patients to cook more at home, eat slowly, and avoid late-night meals. Specific advice includes preferring high-fibre, minimally processed foods and avoiding sugary drinks, packaged snacks, and processed meats.
Professor Luigina Guasti from the University of Insubria in Italy, a lead author, 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... However, this evidence has not yet made its way into the advice we give to patients.”
Tracy Parker, senior dietician at the British Heart Foundation, welcomed the statement, saying: “This reinforces the substantial body of evidence that shows diets high in UPFs are associated with an increased risk of heart and circulatory diseases.” She added that while individual action is important, government policies are needed to make healthier choices easier.
