Cardiologists issue three new food rules for people with heart problem

A team of European cardiologists has issued new dietary guidance urging heart patients to avoid ultra-processed foods (UPFs), prioritize home cooking, eat more slowly, and avoid late-night eating. The European Society of Cardiology (ESC) released a clinical consensus statement highlighting the growing evidence linking UPFs to increased cardiovascular risk, including obesity, type 2 diabetes, and high blood pressure. Despite these risks, current dietary advice in heart clinics often overlooks the impact of UPFs, prompting the ESC to recommend more comprehensive nutritional guidance for patients. The statement emphasizes that UPFs—industrial foods made with additives and artificial ingredients—have largely replaced traditional diets and are associated with adverse health outcomes independent of overall diet quality. Cardiologists are encouraged to support patients in cooking at home more frequently, choosing high-fiber, minimally processed foods, and practicing mindful, slower eating to improve satiety and reduce overeating. Additionally, the guidance advises avoiding specific UPFs such as sugary drinks, packaged snacks, and processed meats, which are common contributors to cardiovascular risk. Professor Luigina Guasti, a lead author from the University of Insubria, noted that although research has linked UPFs to multiple cardiovascular risk factors and mortality, this knowledge has not yet been fully integrated into clinical dietary advice. The consensus statement aims to fill this gap by providing clear recommendations for healthcare professionals to help patients reduce UPF consumption and improve heart health outcomes. The guidance has been supported by experts such as Tracy Parker, senior dietician at the British Heart Foundation, who affirmed the growing evidence connecting UPF-heavy diets with poor cardiovascular health. This new focus on UPFs represents a significant shift in dietary counseling for heart patients, highlighting the importance of food quality and eating habits in managing and preventing heart disease.