Higher consumption of ultra-processed foods, as defined by the NOVA classification, is associated with an 18% increased risk of cardiovascular disease over 24.6 years of follow-up in a cohort of 26,369 Swedish adults, with each additional 211 grams per day of ultra-processed food intake linked to a 7% higher risk, independent of age, sex, education, smoking, physical activity, alcohol intake, BMI, and diet quality.

Eating large amounts of ultra-processed foods introduces high levels of sugar, unhealthy fats, and chemical additives into the body. These substances disrupt the gut bacteria, reduce beneficial compounds they produce, and trigger immune cells to release inflammatory signals. These signals damage the inner lining of blood vessels, making them sticky and leaky. The damaged lining attracts immune cells that build up inside the vessel walls, forming hard plaques. Over time, these plaques narrow the arteries and can rupture, causing heart attacks or strokes.