THE RELATIONSHIP BETWEEN ULTRA-PROCESSED (UPF) AND CARDIOVASCULAR DISEASE AMONG ADULT: A SCOPING REVIEW
Abstract
Background: The global increase in ultra-processed food (UPF) consumption has raised significant public health concerns due to its association with cardiovascular disease (CVD). UPFs are typically high in sodium, saturated fats, added sugars, and artificial additives, which contribute to metabolic disturbances and increase CVD risk. This scoping review aims to synthesize the current evidence on the relationship between UPF consumption and CVD risk in adults. Methods: A systematic search was conducted using PubMed and Google Scholar for studies published between 2019 and 2024. Eligible studies included observational research assessing UPF consumption and its impact on cardiovascular health. A total of 172 articles were initially identified, and after applying inclusion criteria, nine relevant studies were selected for review. Results: The findings consistently indicate that high UPF consumption is linked to an increased risk of hypertension, obesity, dyslipidemia, and elevated triglyceride levels—key contributors to CVD. Several studies also highlight a significant association between frequent UPF intake and higher rates of cardiovascular mortality, particularly among high-risk populations. Conversely, diets rich in minimally processed foods, such as whole grains, fruits, and vegetables, demonstrate protective effects against CVD. Conclusions: There is a strong positive correlation between UPF consumption and heightened CVD risk. Public health interventions should focus on reducing UPF intake while promoting healthier dietary patterns to mitigate cardiovascular disease burden. Further longitudinal studies are needed to explore the long-term effects of UPF consumption on cardiovascular health
References
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Oladele, C.R. et al. (2024) ‘Ultraprocessed Food Consumption and Hypertension Risk in the REGARDS Cohort Study’, Hypertension, (December), pp. 2520–2528. https://doi.org/10.1161/HYPERTENSIONAHA.123.22341.
Pagliai, G. et al. (2021) ‘Consumption of ultra-processed foods and health status: a systematic review and meta-analysis’, British Journal of Nutrition. 2020/08/14, 125(3), pp. 308–318. https://doi.org/DOI: 10.1017/S0007114520002688.
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Saravanan, D., Khatoon B, S. and Sabarathinam, S. (2023) ‘A narrative review on the impact of processed foods/junk foods/preserved foods: Why special attention is required to prevent metabolic syndrome?’, Obesity Medicine, 42, p. 100507. https://doi.org/https://doi.org/10.1016/j.obmed.2023.100507.
Schönenberger, K.A. et al. (2024) ‘Dietary fibre intake and its association with ultraprocessed food consumption in the general population of Switzerland: Analysis of a population-based, cross-sectional national nutrition survey’, BMJ Nutrition, Prevention and Health, 7(1), pp. 26–37. https://doi.org/10.1136/bmjnph-2023-000727.
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Srinivasan, K. and Yadav, V.K. (2023) ‘An integrated literature review on Urban and peri-urban farming: Exploring research themes and future directions’, Sustainable Cities and Society, 99, p. 104878. https://doi.org/https://doi.org/10.1016/j.scs.2023.104878.
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Suksatan, W. et al. (2022) ‘Ultra‐processed food consumption and adult mortality risk: A systematic review and dose–response meta‐analysis of 207,291 participants’, Nutrients, 14(1), pp. 1–17. https://doi.org/10.3390/nu14010174.
Tricco, A.C. et al. (2018) ‘PRISMA Extension for Scoping Reviews (PRISMA-ScR): Checklist and Explanation.’, Annals of internal medicine, 169(7), pp. 467–473. https://doi.org/10.7326/M18-0850.
Vedovato, G.M. et al. (2015) ‘Degree of food processing of household acquisition patterns in a Brazilian urban area is related to food buying preferences and perceived food environment’, Appetite, 87, pp. 296–302. https://doi.org/https://doi.org/10.1016/j.appet.2014.12.229.
Vitale, M. et al. (2024) ‘Ultra-Processed Foods and Human Health: A Systematic Review and Meta-Analysis of Prospective Cohort Studies’, Advances in Nutrition, 15(1), p. 100121. https://doi.org/https://doi.org/10.1016/j.advnut.2023.09.009.
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Beal, T. et al. (2024) ‘Nutrient-dense foods and diverse diets are important for ensuring adequate nutrition across the life course’, Proceedings of the National Academy of Sciences, 121(50), p. e2319007121. https://doi.org/10.1073/pnas.2319007121.
Bonaccio, M. et al. (2021) ‘Ultra-processed food consumption is associated with increased risk of all-cause and cardiovascular mortality in the Moli-sani Study’, American Journal of Clinical Nutrition, 113(2), pp. 446–455. https://doi.org/10.1093/ajcn/nqaa299.
Chaturvedi, A. et al. (2024) ‘Social Determinants of Health and Disparities in Hypertension and Cardiovascular Diseases’, Hypertension, 81(3), pp. 387–399. https://doi.org/10.1161/HYPERTENSIONAHA.123.21354.
Chen, X. et al. (2022) ‘Associations of ultra-processed food consumption with cardiovascular disease and all-cause mortality: UK Biobank’, European Journal of Public Health, 32(5), pp. 779–785. https://doi.org/10.1093/eurpub/ckac104.
Costa de Miranda, R., Rauber, F. and Levy, R.B. (2021) ‘Impact of ultra-processed food consumption on metabolic health’, Current Opinion in Lipidology, 32(1). https://journals.lww.com/co-lipidology/fulltext/2021/02000/impact_of_ultra_processed_food_consumption_on.5.aspx.
Dehghan, M. et al. (2023) ‘Ultra-processed foods and mortality: analysis from the Prospective Urban and Rural Epidemiology study’, American Journal of Clinical Nutrition, 117(1), pp. 55–63. https://doi.org/10.1016/j.ajcnut.2022.10.014.
Dicken, S. et al. (2024) ‘UPDATE trial: Investigating the effects of ultra-processed versus minimally processed diets following UK dietary guidance on health outcomes: A protocol for an 8-week community-based cross-over randomised controlled trial in people with overweight or obes’, BMJ Open, 14(3). https://doi.org/10.1136/bmjopen-2023-079027.
Donat-Vargas, C. et al. (2021) ‘High Consumption of Ultra-Processed Food is Associated with Incident Dyslipidemia: A Prospective Study of Older Adults’, Journal of Nutrition, 151(8), pp. 2390–2398. https://doi.org/10.1093/jn/nxab118.
Elizabeth, L. et al. (2020) ‘Ultra-processed foods and health outcomes: A narrative review’, Nutrients, 12(7), pp. 1–36. https://doi.org/10.3390/nu12071955.
Fang, Z. et al. (2024) ‘Association of ultra-processed food consumption with all cause and cause specific mortality: population based cohort study.’, BMJ (Clinical research ed.), 385, p. e078476. https://doi.org/10.1136/bmj-2023-078476.
de Faria, N.C. et al. (2023) ‘Impact of implementation of front-of-package nutrition labeling on sugary beverage consumption and consequently on the prevalence of excess body weight and obesity and related direct costs in Brazil: An estimate through a modeling study’, PLoS ONE, 18(8 August), pp. 1–17.https://doi.org/10.1371/journal.pone.0289340.
Fatahi, S. et al. (2018) ‘Impact of Diets Rich in Whole Grains and Fruits and Vegetables on Cardiovascular Risk Factors in Overweight and Obese Women: A Randomized Clinical Feeding Trial’, Journal of the American College of Nutrition, 37(7), pp. 568–577. https://doi.org/10.1080/07315724.2018.1444520.
Gorski, M.T. and Roberto, C.A. (2015) ‘Public health policies to encourage healthy eating habits: Recent perspectives’, Journal of Healthcare Leadership, 7, pp. 81–90. https://doi.org/10.2147/JHL.S69188.
Guo, L. et al. (2023) ‘Association of ultra-processed foods consumption with risk of cardio-cerebrovascular disease: A systematic review and meta-analysis of cohort studies.’, Nutrition, metabolism, and cardiovascular diseases : NMCD .https://api.semanticscholar.org/CorpusID:260042482.
Hoek, A.C. et al. (2021) ‘Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption’, Sustainable Production and Consumption, 26, pp. 610–626. https://doi.org/https://doi.org/10.1016/j.spc.2020.12.009.
Islam, S.U. et al. (2021) ‘Recent molecular mechanisms and beneficial effects of phytochemicals and plant-based whole foods in reducing ldl-c and preventing cardiovascular disease’, Antioxidants, 10(5). https://doi.org/10.3390/antiox10050784.
Juul, F. et al. (2021) ‘Ultra-Processed Foods and Incident Cardiovascular Disease in the Framingham Offspring Study’, Journal of the American College of Cardiology, 77(12), pp. 1520–1531. https://doi.org/10.1016/j.jacc.2021.01.047.
Juul, F., Vaidean, G. and Parekh, N. (2021) ‘Ultra-processed Foods and Cardiovascular Diseases: Potential Mechanisms of Action’, Advances in Nutrition, 12(5), pp. 1673–1680. https://doi.org/https://doi.org/10.1093/advances/nmab049.
Knez, M., Ranić, M. and Gurinović, M. (2023) ‘Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let’s put them back on the plate!’, Nutrition Reviews, 82(8), pp. 1111–1124. https://doi.org/10.1093/nutrit/nuad103.
Lane, M.M. et al. (2021) ‘Ultraprocessed food and chronic noncommunicable diseases: A systematic review and meta-analysis of 43 observational studies.’, Obesity reviews : an official journal of the International Association for the Study of Obesity, 22(3), p. e13146. https://doi.org/10.1111/obr.13146.
Lawrence, M. (2023) ‘Ultra-processed foods: a fit-for-purpose concept for nutrition policy activities to tackle unhealthy and unsustainable diets’, Public Health Nutrition. 2022/12/14, 26(7), pp. 1384–1388. https://doi.org/DOI: 10.1017/S1368980022002117.
Leffa, P.S. et al. (2020) ‘Longitudinal associations between ultra-processed foods and blood lipids in childhood’, British Journal of Nutrition. 2020/04/06, 124(3), pp. 341–348. https://doi.org/DOI: 10.1017/S0007114520001233.
Li, H. et al. (2022) ‘Association of Ultra-Processed Food Intake with Cardiovascular Disease and Respiratory Disease: A Prospective Cohort Study’, SSRN Electronic Journal.https://doi.org/10.2139/ssrn.4155229.
Liang, W. et al. (2024) ‘Global food expenditure patterns diverge between low-income and high-income countries’, Nature Food, 5(7), pp. 592–602. https://doi.org/10.1038/s43016-024-01012-y.
Mambrini, S.P. et al. (2023) ‘Ultra-Processed Food Consumption and Incidence of Obesity and Cardiometabolic Risk Factors in Adults: A Systematic Review of Prospective Studies’, Nutrients, 15(11). https://doi.org/10.3390/nu15112583.
Mendoza, K. et al. (2024) ‘Ultra-processed foods and cardiovascular disease: analysis of three large US prospective cohorts and a systematic review and meta-analysis of prospective cohort studies’, The Lancet Regional Health – Americas, 37. https://doi.org/10.1016/j.lana.2024.100859.
National, V. (2024) ‘Processed and Ultra-processed Food .’, (March).
Oladele, C.R. et al. (2024) ‘Ultraprocessed Food Consumption and Hypertension Risk in the REGARDS Cohort Study’, Hypertension, (December), pp. 2520–2528. https://doi.org/10.1161/HYPERTENSIONAHA.123.22341.
Pagliai, G. et al. (2021) ‘Consumption of ultra-processed foods and health status: a systematic review and meta-analysis’, British Journal of Nutrition. 2020/08/14, 125(3), pp. 308–318. https://doi.org/DOI: 10.1017/S0007114520002688.
Pant, A. et al. (2024) ‘Ultra-processed foods and incident cardiovascular disease and hypertension in middle-aged women’, European Journal of Nutrition, 63(3), pp. 713–725. https://doi.org/10.1007/s00394-023-03297-4.
Popkin, B.M. et al. (2024) ‘A policy approach to identifying food and beverage products that are ultra-processed and high in added salt, sugar and saturated fat in the United States: a cross-sectional analysis of packaged foods’, The Lancet Regional Health – Americas, 32. https://doi.org/10.1016/j.lana.2024.100713.
Quetglas-Llabrés, M.M. et al. (2023) ‘Oxidative Stress and Inflammatory Biomarkers Are Related to High Intake of Ultra-Processed Food in Old Adults with Metabolic Syndrome’, Antioxidants, 12(8). https://doi.org/10.3390/antiox12081532.
Siswati, T, Paramashanti, BA, Rialihanto, MP and Waris, L. (2022) ‘View of Epidemiological Transition in Indonesia and Its Prevention_ A Narrative Review.pdf’, Journal of Complementary and Alternative Medical Research, 18(1), pp. 50–60. https://doi.org/DOI:10.9734/JOCAMR/2022/v18i130345.
Safitri, A. et al. (2022) ‘Konsumsi Ultra-Processed Food dengan Rasio Triglyceride/HDL-Cholesterol Pada Dewasa selama Pandemi COVID-19’, Prosiding TIN PERSAGI 2022, pp. 119–130.
Saravanan, D., Khatoon B, S. and Sabarathinam, S. (2023) ‘A narrative review on the impact of processed foods/junk foods/preserved foods: Why special attention is required to prevent metabolic syndrome?’, Obesity Medicine, 42, p. 100507. https://doi.org/https://doi.org/10.1016/j.obmed.2023.100507.
Schönenberger, K.A. et al. (2024) ‘Dietary fibre intake and its association with ultraprocessed food consumption in the general population of Switzerland: Analysis of a population-based, cross-sectional national nutrition survey’, BMJ Nutrition, Prevention and Health, 7(1), pp. 26–37. https://doi.org/10.1136/bmjnph-2023-000727.
Smiljanec, K. et al. (2020) ‘Associations of ultra-processed and unprocessed/minimally processed food consumption with peripheral and central hemodynamics, and arterial stiffness in young healthy adults’, Nutrients, 12(11), pp. 1–19. https://doi.org/10.3390/nu12113229.
Srinivasan, K. and Yadav, V.K. (2023) ‘An integrated literature review on Urban and peri-urban farming: Exploring research themes and future directions’, Sustainable Cities and Society, 99, p. 104878. https://doi.org/https://doi.org/10.1016/j.scs.2023.104878.
Srour, B. et al. (2022) ‘Ultra-processed foods and human health: from epidemiological evidence to mechanistic insights’, The Lancet Gastroenterology & Hepatology, 7(12), pp. 1128–1140. https://doi.org/10.1016/S2468-1253(22)00169-8.
Suksatan, W. et al. (2022) ‘Ultra‐processed food consumption and adult mortality risk: A systematic review and dose–response meta‐analysis of 207,291 participants’, Nutrients, 14(1), pp. 1–17. https://doi.org/10.3390/nu14010174.
Tricco, A.C. et al. (2018) ‘PRISMA Extension for Scoping Reviews (PRISMA-ScR): Checklist and Explanation.’, Annals of internal medicine, 169(7), pp. 467–473. https://doi.org/10.7326/M18-0850.
Vedovato, G.M. et al. (2015) ‘Degree of food processing of household acquisition patterns in a Brazilian urban area is related to food buying preferences and perceived food environment’, Appetite, 87, pp. 296–302. https://doi.org/https://doi.org/10.1016/j.appet.2014.12.229.
Vitale, M. et al. (2024) ‘Ultra-Processed Foods and Human Health: A Systematic Review and Meta-Analysis of Prospective Cohort Studies’, Advances in Nutrition, 15(1), p. 100121. https://doi.org/https://doi.org/10.1016/j.advnut.2023.09.009.
Zhong, G.C. et al. (2021) ‘Association of ultra-processed food consumption with cardiovascular mortality in the US population: long-term results from a large prospective multicenter study’, International Journal of Behavioral Nutrition and Physical Activity, 18(1), pp. 1–14. https://doi.org/10.1186/s12966-021-01081-3.
Published
2025-05-28
How to Cite
SITASARI, Almira et al.
THE RELATIONSHIP BETWEEN ULTRA-PROCESSED (UPF) AND CARDIOVASCULAR DISEASE AMONG ADULT: A SCOPING REVIEW.
Mandala Of Health, [S.l.], v. 18, n. 1, p. 66-79, may 2025.
ISSN 2615-6954.
Available at: <https://jos.unsoed.ac.id/index.php/mandala/article/view/14961>. Date accessed: 31 may 2025.
doi: https://doi.org/10.20884/1.mandala.2025.18.1.14961.
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