Chips, Soft drinks, Instant Meals : Ultra-Processed Food Putting Hearts At Risk?

Ultra-processed foods, from packaged snacks and sugary drinks to instant noodles and ready-to-eat meals, are finding an increasing place on Indian plates. While a new international study has suggested that reducing these foods could prevent thousands of heart disease deaths, Indian cardiologists believe the country’s real challenge lies in preventing dietary habits from worsening before they become a full-blown public health crisis.

The study, conducted by researchers from the University of Montreal and the findings published in the American Journal of Preventive Medicine and presented at the International Congress on Obesity, estimates that nearly a quarter to over a third of heart disease cases and deaths in high-income countries could be linked to ultra-processed food consumption. Although the findings are based on Canadian data, researchers say the trend is relevant for countries witnessing a growing dependence on packaged and convenience foods.

For India, the picture is somewhat different, but not entirely reassuring. “While there is an increased consumption of ultra-processed foods in the Western world, their use in India is comparatively lower. What is worrying, however, is the steady rise in consumption across both urban and rural India,” says Dr. Hemanth Kaukuntla, Senior Consultant Cardiac Surgeon at Renova Century Hospital, Hyderabad.

He points out that India’s traditional diet continues to be its biggest safeguard. Fresh fruits and vegetables, rice, whole wheat, millets, homemade rotis, idlis, dosas, curd, milk, eggs, fish, chicken and home-cooked curries still form the foundation of most meals.

“At present, ultra-processed foods account for only about 10 to 20 per cent of our food intake, but the trend is changing. Chips, packaged namkeens, instant noodles, ready-to-eat curries, biscuits, chocolates, sugary cereals, soft drinks and energy drinks are becoming increasingly common, especially among younger people,” he says.

The concern, doctors explain, is not a single packet of chips or an occasional soft drink, but the cumulative effect of regularly replacing wholesome foods with highly processed alternatives.

“Ultra-processed foods have become a regular part of modern diets because they are convenient, affordable and readily available,” says Dr. Narasa Raju Kavalipati, Senior Consultant Cardiology and Director, Interventional Cardiology, CARE Hospitals, Banjara Hills.

“They are often high in salt, sugar, unhealthy fats and artificial additives while being low in fibre and essential nutrients. Over time, frequent consumption can contribute to obesity, high blood pressure, diabetes and abnormal cholesterol levels, all of which are major risk factors for heart disease.”

Dr. Kaukuntla notes that Indians already carry several risk factors for cardiovascular disease, including diabetes, hypertension, genetic predisposition, sedentary lifestyles and air pollution. “Increasing consumption of ultra-processed foods will only add to this burden. Their contribution to heart disease may be relatively low today, but if younger generations continue moving towards these foods, the long-term impact could be disastrous.”

He explains that most ultra-processed foods are rich in sodium, added sugars and unhealthy fats, while being low in fibre despite being energy dense, a combination that encourages weight gain and metabolic disorders.

Even so, experts caution against viewing the latest research as the final word. More long-term studies are needed to establish the precise relationship between ultra-processed foods and heart disease. However, they agree that the existing evidence is strong enough to encourage healthier eating habits.

“The growing body of evidence is a reminder that people should focus on eating more fresh, minimally processed foods such as fruits, vegetables, whole grains, pulses and nuts,” says Dr. Kavalipati. “Even small dietary changes, when sustained over time, can significantly improve heart health.”

As convenience increasingly shapes the way Indians eat, doctors believe preserving the country’s traditional food culture may prove to be one of the most effective tools in preventing tomorrow’s heart disease epidemic.