Ultra-Processed Foods Linked to 67% Higher Heart Disease Risk in Black Americans

A new study has uncovered a strong link between ultra-processed foods and heart disease, particularly among Black Americans. Published in JACC Advances, the research shows that high intake of these foods raises heart disease risk by 67%. The findings also highlight how historical discrimination has shaped food access and health outcomes.

Ultra-processed foods—packed with additives, preservatives, and cheap ingredients—have long been tied to obesity, diabetes, and cardiovascular problems. Their low cost and long shelf life make them a common choice in areas with limited fresh food options.

The study reveals that Black Americans face nearly double the heart disease risk per extra serving of ultra-processed foods compared to other groups. Researchers point to systemic factors, including decades of discriminatory policies like redlining and urban disinvestment. Since the 1970s, these practices have trapped many Black communities in low-income neighbourhoods with few supermarkets. USDA reports from the 2010s show that Black areas are two to three times more likely to lack fresh produce, creating 'food deserts' where processed snacks and ready meals dominate. This disparity contributes to higher rates of obesity and diet-related illnesses. While the study confirms earlier evidence on ultra-processed foods, experts stress the need for deeper research into how inequities worsen their health impacts.

The research underscores the combined dangers of ultra-processed foods and unequal food access. With a 67% higher heart disease risk linked to these products, the study calls for further investigation into structural barriers. Addressing these issues could help reduce health disparities in vulnerable communities.