Ultraprocessed Foods Linked to Spike in Heart Disease Risk

New study finds consuming more than 9 servings per day increases risk by 67%, with Black Americans at nearly double the risk.

Mar. 27, 2026 at 7:44am

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A new study led by researchers at UTHealth Houston found that daily consumption of more than nine servings of ultraprocessed foods increased the risk of suffering from a major cardiac event by 67%. The 12-year study evaluated how ultraprocessed food intake was associated with the development of heart disease, accounting for factors like race, gender, socioeconomic status, and lifestyle behaviors. Participants who ate the most ultraprocessed foods were about 67% more likely to experience heart problems, with Black Americans having nearly double the increased risk compared to other groups.

Why it matters

Ultraprocessed foods make up more than 50% of the average American's daily calorie intake, and the consumption is even higher among children and teenagers. This study highlights the significant health risks associated with excessive ultraprocessed food consumption, especially for marginalized communities that may have limited access to healthier food options.

The details

The study found that consuming just one serving of ultraprocessed food increases the risk of heart disease by 5%. Sugary ultraprocessed foods tended to carry more risk than other types. Black Americans had a 6.1% increase in risk for each additional daily serving of ultraprocessed foods, compared with 3.2% per serving for other races and ethnicities. Researchers recommend swapping ultraprocessed foods with whole foods, unprocessed meats, vegetables, and fruit, as well as reading ingredient labels when buying prepared meals.

  • The 12-year study was published in the Journal of the American College of Cardiology on March 27, 2026.

The players

Amier Haidar, MD

A cardiology fellow at McGovern Medical School at UTHealth Houston and the lead author of the study.

Rishi Rikhi, MD

A researcher from Brigham and Women's Hospital and a co-author of the study.

Karol E. Watson, MD, PhD

A researcher from UCLA Health and a co-author of the study.

Alexis C. Wood, PhD

A researcher from Baylor College of Medicine and a co-author of the study.

Michael D. Shapiro, DO

A researcher from Wake Forest University School of Medicine and a co-author of the study.

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What they’re saying

“Most Americans in our data set consumed around 4 1/2 servings per day. But in other studies, we've seen up to 7 to 10 servings of ultraprocessed foods per day. These numbers are even higher when it comes to those at an economic disadvantage.”

— Amier Haidar, MD, Cardiology fellow at McGovern Medical School at UTHealth Houston

“Due to socioenvironmental determinants of health, Black Americans are more likely to have limited access to healthy food options and are disproportionately burdened by unfavorable nutrition environments. It's important for everyone to evaluate their diets and see how much is coming from ultraprocessed foods.”

— Amier Haidar, MD, Cardiology fellow at McGovern Medical School at UTHealth Houston

The takeaway

This study underscores the significant health risks associated with excessive ultraprocessed food consumption, particularly for marginalized communities with limited access to healthier food options. It highlights the importance of making dietary changes, such as swapping ultraprocessed foods with whole, unprocessed alternatives, to improve cardiovascular health.