Processed Foods and Food Dyes Are Driving Heart Disease

The more ultra-processed food you eat, the higher your risk of heart disease, stroke, and cardiovascular death. Multiple large studies now confirm a dose-response relationship.

More Processed Food, More Heart Disease

A review of meta-analyses and large population studies found a clear pattern: higher ultra-processed food (UPF) consumption correlates with more cardiovascular disease, stroke, and total CVD-related deaths, according to a 2026 review in Cardiol Rev.

Specific food additives are part of the problem. Emulsifiers (like carboxymethylcellulose and polysorbate 80) and artificial food dyes may contribute independently to cardiovascular risk beyond just the sugar, fat, and salt in processed food.

The Inflammation Connection

The review identified a common mechanism: these additives activate NF-kB, a master switch for inflammation. That triggers pro-inflammatory cytokines, damages blood vessel linings (endothelial dysfunction), and promotes plaque buildup (atherogenesis).

Ultra-processed foods now make up an increasing percentage of diets worldwide. Every additional serving increases your cardiovascular risk.

What You Can Do

Cut back on packaged and processed foods. Read labels for emulsifiers and artificial dyes. Cook from whole ingredients when you can. And explore non-toxic kitchen alternatives for healthier food prep and storage.

Also see glass food containers for safer alternatives.

Source: Kaiser ME, Parikh MA, Turitto G, et al. (2026). Cardiol Rev.