American Heart Association Issues Guidelines on Ultraprocessed Foods and Health Risks

The American Heart Association (AHA) has released new guidelines highlighting the health risks associated with ultraprocessed foods (UPFs), which are linked to serious conditions such as heart attacks, strokes, obesity, and type 2 diabetes. While most UPFs are high in saturated fats, added sugars, and sodium, the AHA acknowledges that a small subset—such as certain whole grain breads, low-sugar yogurts, tomato sauces, and plant-based products—can be part of a healthy diet if carefully monitored. Experts emphasize that the widespread consumption of UPFs, which now make up more than half of the calories consumed by Americans, especially among youth, is driven by their low cost and aggressive marketing, often displacing healthier food choices. The AHA calls for policy changes and increased research to refine dietary recommendations, warning against giving the food industry a pass due to the few healthier UPF options. The Physicians Committee for Responsible Medicine supports this nuanced view, noting that many plant-derived UPFs, like fortified cereals and plant-based milks, can reduce disease risk and improve nutrition. Ultimately, the AHA stresses the importance of choosing minimally processed foods made from fresh ingredients and preparing meals at home to promote long-term health.