A new clinical consensus statement from the European Society of Cardiology and European Association of Preventive Cardiology urges heart doctors to advise patients on reducing ultra-processed food (UPF) intake. Key recommendations include cooking at home more often, avoiding late-night eating, and chewing food slowly.
Practical Tips for Patients
The statement, published in the European Heart Journal, offers specific advice: eat plain yogurt instead of flavored or sweetened varieties, replace sugary drinks with water, and read nutrition labels before purchasing. Cardiologists are encouraged to discuss UPF consumption during routine consultations, particularly for patients with existing heart disease or risk factors.
Why Home Cooking Matters
Prof Luigina Guasti, a co-author, notes: 'Evidence shows that people who cook more meals at home tend to have better overall diet quality and eat less ultra-processed food. Even small and gradual increases in home-prepared meals can improve health over time.'
The statement highlights that showing patients images of UPF products is more effective than verbal explanations. Dr Kawther Hashem, senior lecturer at Queen Mary University of London, emphasizes the importance of reducing salt intake for heart patients, as it lowers blood pressure—a major risk factor for heart disease and stroke.
Health Risks of UPF
The paper confirms that frequent UPF consumption increases risks of obesity, diabetes, high blood pressure, chronic kidney disease, and cardiovascular mortality. An estimated 8 million people in the UK have diagnosed cardiovascular disease, causing around 170,000 deaths annually.
Tracy Parker, senior dietitian at the British Heart Foundation, says individuals can only do so much alone and calls for government action to create a healthier food environment.
