Research Connects Ultra-Processed Foods With Cardiometabolic Diseases

A recent CDC report shows ultra-processed foods (industrial formulations with additives or ingredients not commonly used in home cooking) make up 62% of calories consumed by American youth aged 1-18. To put this in perspective: we're watching an entire generation grow up on salt, grease, and liquid candy as dietary staples.

The American Heart Association has now issued a scientific advisory linking diets high in ultra-processed foods to increased risks of cardiometabolic diseases and death. These aren't just "junk foods" - they're products containing substances "of no culinary use," chemical additives designed to enhance appearance, flavor, and texture.

The research reveals a dose-response relationship: as ultra-processed food consumption increases, health indicators decline. It's not just what these foods lack nutritionally - it's what the processing itself does:

• Disrupts cellular structure, causing blood glucose and insulin spikes

• Creates addictive texture and flavor combinations that hijack reward pathways

• Generates harmful compounds through high-heat treatment

• Introduces contaminants like microplastics through packaging

Ultra-processed foods are often low in essential nutrients such as fiber, vitamins, and minerals. This can lead to nutritional deficiencies and an increased risk of chronic diseases such as heart disease, diabetes, cancer, and autoimmune disorders.

We've normalized ultra-processed foods in our diets, and children consuming these products daily barely registers in our awareness anymore.

The path forward is simple, though not easy: prioritize whole fruits, vegetables, and minimally processed foods. Our children's metabolic health - and their future - depends on it.