Cardiologists Call for Home Cooking to Cut Ultra-Processed Food Intake

The European Society of Cardiology (ESC) and the European Association of Preventive Cardiology (EAPC) issued a consensus urging cardiologists to ask about ultra-processed food (UPF) intake, promote home cooking, avoid late-night meals, and recommend high-fiber, minimally processed foods. Published in European Heart Journal on Thursday, it advises showing patients images of typical UPF items during consultations.

The Guardian

A review links frequent UPF consumption to obesity, type-2 diabetes, hypertension, chronic kidney disease and cardiovascular mortality. Typical UPFs include sugary drinks, packaged snacks, processed meats, ready meals and take-away foods high in salt, sugar and unhealthy fats.

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The consensus authors are the ESC and EAPC. Contributors include Dr Kawther Hashem (senior lecturer, Queen Mary University of London; head of research at Action on Salt and Sugar), Prof Luigina Guasti (co-author) and Tracy Parker (senior dietitian, British Heart Foundation). In the UK, about 8 million people have a diagnosed cardiovascular condition and the disease causes roughly 170 000 deaths annually.

The Guardian

The ESC/EAPC statement advises adding UPF counseling to outpatient visits and cardiology assessments, with clinicians showing images of UPF products. Dr Hashem stresses that reducing salt is crucial for patients with heart disease because high blood pressure drives heart attacks, strokes and kidney disease. Prof Guasti notes that modest increases in home-prepared meals improve diet quality and lower UPF intake. Tracy Parker warns that individual change alone is insufficient and calls for stronger government policies to create a healthier food environment.

The Guardian

Critics note that cooking at home may be limited by time, cost and access to fresh ingredients, reducing the practical impact of clinician advice. Parker’s comment highlights a policy gap, suggesting that without systemic changes the recommendations may achieve only modest gains.

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The consensus review confirms that reducing UPF intake lowers risk of obesity, diabetes, high blood pressure, chronic kidney disease and cardiovascular death. Cardiovascular disease remains a leading cause of mortality in the UK, accounting for about 170 000 deaths annually.

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• “For people with heart problems, reducing salt is especially important because it helps lower blood pressure, one of the biggest risk factors for heart disease, stroke and kidney disease.” — Dr Kawther Hashem

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• “Evidence shows that people who cook more meals at home tend to have better overall diet quality and eat less ultra-processed food. Even small and gradual increases in home-prepared meals can improve health over time.” — Prof Luigina Guasti, co-author

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• “encourage patients to cook at home more frequently” — European Society of Cardiology & European Association of Preventive Cardiology (clinical consensus)

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• “discuss with patients the potential benefits of avoiding late eating” — European Society of Cardiology & European Association of Preventive Cardiology (clinical consensus)

The Guardian

The consensus urges cardiology clinics to embed UPF assessment in counseling and to use visual tools when discussing food choices. It also calls on health authorities to consider actions that would create a healthier food environment.

The Guardian