European cardiologists are calling on doctors to start warning patients directly about ultra-processed foods, saying the medical profession has failed to translate mounting research into everyday clinical advice.
The call comes from scientists affiliated with the European Society of Cardiology's Council for Cardiology Practice and the European Association of Preventive Cardiology, along with a group of topic experts. Their findings appeared in a clinical consensus statement published in the European Heart Journal on May 6.
The scientists reached their conclusions by reviewing all published research on ultra-processed foods and cardiovascular health. They found that most existing dietary guidelines focus on nutrients, such as fat, salt, and sugar content, but do not address how heavily a food has been processed. That gap, they argue, leaves patients without the information they need to make meaningful changes.
Luigina Guasti, an associate professor at the University of Insubria in Italy and a co-author of the statement, described the problem plainly in a press release. "[Ultra-processed foods], made from industrial ingredients and additives, have largely replaced traditional diets," Guasti said. "Research suggests these foods are linked to several risk factors for cardiovascular disease, such as obesity, diabetes, and high blood pressure, and to the risk of developing and dying from heart disease. However, this evidence has not yet made its way into the advice we give to patients on healthy eating," she continued.
Ultra-processed foods are defined as foods that have been significantly altered from their original form and contain additives, including sugar and salt, as well as substances not typically found in home cooking. Those substances improve flavor and texture but can also raise the risk of several chronic diseases. Common examples include packaged snack foods, sweetened beverages, reconstituted meat products, and many items marketed as convenient or ready-to-eat.
The scientists pointed to several layers of risk. A 2023 research review found associations between ultra-processed foods and an increased risk of multiple diseases. A separate 2025 study concluded that ultra-processed foods are tied to more than 120,000 preventable deaths in the United States every year. Recent research has also linked them to worse muscle health, weakened bones, fertility issues in women, and an increased risk of cancer mortality.
One particular concern raised in the statement is that many foods marketed to consumers as healthier options are still ultra-processed. The scientists urged doctors to help patients understand food labeling and to recognize that a product branded as low-fat, high-protein, or otherwise nutritious may still carry the risks associated with industrial processing.
The group recommended that medical professionals promote better public understanding of food regulation and push for updated dietary guidelines that account for processing levels, not just nutrient profiles. They stopped short of specifying exactly how much ultra-processed food is considered safe, but the overall direction of their guidance was toward reduction.
The statement represents a shift in how some medical organizations are approaching diet-related disease. Rather than focusing solely on individual nutrients, the scientists are urging the profession to consider the broader category of food processing as its own risk factor, one that deserves a direct conversation between doctor and patient.
