Junk food hikes heart risk by 50%

EATING ultra- processed food increases the risk of heart failure by more than 50 per cent, a study shows.

The research team examined the eating habits and health of 22,000 people over eight years.

Those who regularly consumed ultra- processed foods were 26 per cent more likely to die from all causes in that time, the researchers found.

When it comes to cardiovascular disease, these foods increased people’s chances of death by 58 per cent.

Dr Augusto Di Castelnuovo, from Italy’s Istituto Neurologico Mediterraneo Neuromed, said: “An excess of sugar does play a role, but it accounts only for 40 per cent of the increased death risk.

“Our idea is that an important part is played by industrial processing itself, able to induce deep modifications in the structure and composition of nutrients.” Prof Licia Iacoviello, of Italy’s

University of Insubria, added: “This study, and other international research, tell us that fresh or minimally processed foods must be paramount.

“Spending a few minutes cooking a lunch instead of warming a container in the microwave will reward us over the years.”

Ultra- processed food includes crisps and fizzy drinks but also baked beans, tinned soups and meat alternatives.

Bread made from wheat flour, water, salt and yeast is processed but it becomes ultra- processed when emulsifiers or colourings are added.

Plain oats, corn flakes and shredded wheat are minimally processed until sugar, flavourings or colourings are added. Plain yogurt is minimally processed, too, until sweeteners, preservatives, stabilisers or colourings are added and it becomes ultra- processed.

It is not just the ingredients that count but how they are cooked, too.

The findings are in the American Journal of Clinical Nutrition.