# Blood Markers Link Ultra-Processed Foods to Heart Disease Risk New research suggests food processing methods may drive cardiovascular risks beyond simple nutritional content. - **Source:** [Earth.com](https://www.earth.com) - **Published:** 2026-11-05 - **Topic:** [health](https://brifing.si/c/health) - **Original article:** - **On Brifing:** https://brifing.si/s/b9b6ec76-354c-46ee-b95e-f6a8bffb9acc ## Beyond Sugar and Salt Researchers from University College London investigated why ultra-processed foods correlate with heart disease. While sugar, salt, and saturated fats are traditional culprits, this study suggests the physical act of processing itself may contribute significantly to health risks. The team analyzed blood patterns to identify potential mechanisms beyond standard nutritional labels. ## The Whitehall II Cohort The study utilized data from 6,010 British civil servants enrolled in the Whitehall II project since 1985. Participants provided detailed food records during the 1990s, which researchers categorized using the Nova system. This classification distinguishes between minimally processed whole foods and ultra-processed items composed primarily of industrial additives and extracts. ## Identifying Blood Signatures Scientists examined 233 blood measures to create two distinct signatures linked to dietary habits. Participants consuming high levels of ultra-processed foods showed lower levels of omega-3 fats and beneficial HDL cholesterol. Conversely, those favoring minimally processed diets exhibited healthier lipid profiles, including higher concentrations of polyunsaturated fats and lower saturated fat. ## Quantifying Disease Risk Over a 20-year follow-up, the study recorded 1,094 cardiovascular cases and 853 diabetes cases. Individuals in the highest third of ultra-processed food consumption faced a 23% higher risk of heart disease. These calculations accounted for variables like age, smoking, exercise, and body weight, isolating the potential impact of food processing. ## Processing as a Factor The blood patterns accounted for roughly half of the link between ultra-processed diets and cardiovascular disease. Notably, sugar and salt levels did not explain the majority of these associations. This implies that structural changes to food during manufacturing or chemical additives might play a previously underestimated role in human health. ## Nuance in Food Categories Not all ultra-processed items showed identical risks. While ultra-processed meats and beverages were consistently linked to higher disease rates, ultra-processed breads were associated with a lower diabetes risk. These findings suggest that the specific nature of processing, rather than a blanket categorization, is critical for understanding long-term health outcomes. ## Limitations and Future Needs The study relied on self-reported dietary questionnaires and a specific demographic of white male civil servants. Furthermore, the analysis could not directly measure additives or packaging chemicals. Researchers emphasize that these findings are observational, meaning they indicate a strong correlation rather than proving that processing is the definitive cause. ## Policy Implications for Nutrition The findings, published in BMC Medicine, challenge current UK dietary guidance which focuses primarily on nutrient content. Experts suggest that future policies may need to consider food processing methods alongside traditional metrics. Further research is required to confirm these biological mechanisms and determine if dietary guidelines should be updated accordingly. ## Sources covering this story - https://www.earth.com/lifestyle/why-are-ultra-processed-foods-linked-to-heart-disease-new-clues-found-in-the-bloodstream/ — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._