In a recent study published in The Lancet Regional Health-Europe , researchers explored the role of ultra-processed foods (UPF) in the association between plant-based food intake and its effect on cardiovascular disease (CVD) outcomes. CVD is the primary cause of early death globally, posing a considerable financial burden. Promoting good food habits is a cost-effective way to avoid CVD.
Plant-based diets, which omit dairy products, eggs, meat, and fish, have been linked to a lower incidence of chronic diseases. However, these diets may contain UPF, which is associated with an increased risk of cardiometabolic illnesses, mental health issues, and death. The precise methods by which the foods affect health are unknown, although their uneven nutritional content, unique physical forms, and chemical compositions might be possible mechanisms.
In the present study, researchers investigated cardiovascular disease risk among British individuals based on their dietary intake of food groups of plant or animal origin and food processing categories. The researchers specifically investigated the effects of ingesting plant-origin non-UPF and plant-based UPF on CVD risk and CVD-related death. They also considered the dietary contribution of non-red meat, excluding only red meat from this group.
They also distinguished these non-red meat foods depending on the amount of UPF. The team analyzed data provided by United Kingdom Biobank participants (40 to 69 years) who completed two or more 24-h.