Exposure to ultra-processed food and risk of cardiovascular mortality: a prospective cohort study
Main finding · CV mortalityResult — go to the resultHazard ratio 1.19 95% CI 1.09–1.29Authors' conclusion
Aligning with findings from the USA and Europe, higher exposure to the ultra-processed food pattern was prospectively associated with a higher risk of cardiovascular mortality.
Study context
- Population
- Australian adults, Melbourne Collaborative Cohort Study (baseline 1990–94), mean age 55.1 years, 60% female4,229 CV deaths
- Participants
- 39,544 adults
- Exposure
- Highest vs lowest quartile of energy-adjusted ultra-processed food exposure
- Outcome
- CV mortality
- Follow-up
- Median 25.1 years
Methodological detailsFine and Gray competing risk models
- Fine and Gray competing risk models
Main finding
As reported in the abstract
Hazard ratio
1.19
95% CI 1.09–1.29
P < 0.001 for trend
Quartile 4vs Quartile 1
HR 1.19 (95% CI 1.09–1.29); P for trend < 0.001
Observational data: associations, not effects.
Original publication
Exposure to ultra-processed food and risk of cardiovascular mortality: a prospective cohort study. Eur J Prev Cardiol. Published 25 June 2025. doi:10.
Composed by AI from the published abstract and checked against it. How Briefs are made →