Adults who consumed the most ultra-processed food faced roughly a 40% higher risk of developing atherosclerosis than those who ate the least, according to a study of 133,797 UK Biobank participants published September 11, 2026, in Frontiers in Nutrition. Over a median follow-up of about 11 years, researchers identified 654 cases of atherosclerosis through hospital and death records, offering one of the larger population-scale looks at how heavily processed diets relate to artery disease.
What the study measured
Participants did not have atherosclerosis at the start of the study and completed repeated 24-hour dietary recalls, which gave researchers an estimate of how much ultra-processed food they ate. Foods were grouped using the NOVA classification system, which sorts products by the extent of industrial processing. Ultra-processed foods typically include items made with several industrial ingredients, such as some sodas, sweetened cereals, packaged snacks, and ready-to-eat meals.
Atherosclerosis occurs when plaque builds up inside the arteries, restricting blood flow and contributing to serious cardiovascular problems. Researchers adjusted for several health and lifestyle factors, though the design was observational and can show association rather than prove cause.
Key findings on risk and blood markers
Those who ate the most ultra-processed food had about a 40% higher risk of developing atherosclerosis than those who ate the least. When intake was measured by food weight, the highest consumers had a 29% higher risk than the lowest consumers, a smaller but still notable gap.
Blood samples from a smaller group showed molecules and proteins linked to both ultra-processed food intake and atherosclerosis risk. Some of these markers were involved in fat metabolism, inflammation, and hormone function. Researchers said these results offer possible clues about how diet may affect artery health but do not prove a specific biological pathway.
How this fits the broader evidence
The new analysis lines up with earlier work linking ultra-processed food intake to cardiovascular events. A study published in February 2026 in The American Journal of Medicine found that adults with the highest consumption of ultra-processed foods faced a 47% higher risk of heart attack or stroke. That research drew on dietary and health data from 4,787 U.S. adults using the NOVA classification system.
Research has also flagged that vegans and vegetarians may be especially affected because they consume more ultra-processed foods than meat eaters, particularly industrial plant-sourced products. Research links processed food production and marketing to eating patterns that drive chronic inflammation, increasing the risk of cardiovascular disease, diabetes, and obesity.
Limitations and what the study can and cannot show
Because the study was observational, it can show an association but cannot prove that ultra-processed foods caused atherosclerosis. Researchers adjusted for several health and lifestyle factors, but people who eat more ultra-processed food may differ from those who eat less in other ways that the analysis could not fully capture. The blood-marker findings are early clues, not proof, and more research is needed to confirm how these changes might connect diet with artery disease.
What the report recommends
The report recommends making minimally processed foods the base of more meals, including vegetables, fruit, beans, whole grains, and minimally processed proteins. Consumers can check ingredient lists to learn more about how heavily a food is processed. A packaged food that helps put together a balanced meal is not a source of guilt on its own, and overall eating patterns matter more than any single choice. Foods work in different ways and should be part of an overall eating pattern rather than a short-term fix.
Other research has pointed to specific foods associated with cardiovascular benefits. Apples, for example, contain high fiber and polyphenol content that helps lower LDL cholesterol and reduce the risk of atherosclerosis, and they act as prebiotics that feed beneficial gut bacteria producing compounds that reduce inflammation. A separate report identified red plant-based foods whose natural pigments carry phytochemicals with antioxidant properties linked to specific cardiovascular benefits.
FAQ
What did the UK Biobank study find about ultra-processed foods and atherosclerosis?
Adults who consumed the most ultra-processed food had about a 40% higher risk of developing atherosclerosis than those who ate the least. When intake was measured by food weight, the highest consumers had a 29% higher risk than the lowest consumers.
How many people were in the study, and how long were they followed?
The study included 133,797 UK Biobank participants without atherosclerosis at the start and followed them for a median of about 11 years. Researchers identified 654 cases of atherosclerosis through hospital and death records during the follow-up period.
Can the study prove that ultra-processed foods cause atherosclerosis?
No. The study was observational, so it can show an association but cannot prove that ultra-processed foods caused atherosclerosis. The blood-marker findings are early clues about possible biological pathways, and more research is needed to confirm them.
