European cardiologists are calling for routine screening of ultra-processed food intake in everyday clinical care, saying the issue should be treated as an emerging cardiovascular risk factor alongside more established concerns such as obesity and diabetes. The appeal comes amid growing evidence linking ultra-processed foods to poorer heart health outcomes and a wider burden of metabolic disease.
Why ultra-processed foods are now on the cardiology agenda
In a clinical consensus statement published by the European Society of Cardiology Council for Cardiology Practice and the European Association of Preventive Cardiology, specialists said doctors should ask patients about their ultra-processed food consumption and provide brief, practical advice during routine consultations. The statement argues that the scale of the problem is no longer confined to nutrition debates, but has direct relevance for cardiovascular prevention.
According to the report, ultra-processed food intake is associated with obesity, diabetes, kidney disease and worse heart health outcomes. The authors also recommend that counselling be kept simple, with targeted guidance, clearer food choices and referrals to dietitians when needed. ([news-medical.net](https://www.news-medical.net/news/20260511/Urges-for-cardiologists-to-screen-patients-for-UPF-intake.aspx))
What clinicians are being asked to do
The proposed approach is not a long or complex intervention. Instead, cardiologists are encouraged to take a brief dietary history, identify patients at higher risk of cardiovascular or metabolic disease, and offer realistic substitutions such as water instead of sugary drinks. The statement also highlights practical habits that may help reduce ultra-processed food intake, including reading nutrition labels, cooking at home and meal planning. ([news-medical.net](https://www.news-medical.net/news/20260511/Urges-for-cardiologists-to-screen-patients-for-UPF-intake.aspx))
The authors say policy measures such as education, labeling and regulation can help improve food environments, but they stress that clinicians can still make a difference in the consultation room. They also note that broader social and environmental factors, including cost, marketing, packaging and access to cooking facilities, can shape dietary patterns and should be addressed in future public health work. ([news-medical.net](https://www.news-medical.net/news/20260511/Urges-for-cardiologists-to-screen-patients-for-UPF-intake.aspx))
The call for action adds to a growing discussion in medicine about the health impact of highly processed diets, and it places food quality more firmly within cardiovascular prevention. For patients, the message is straightforward: what people eat may matter not only for weight, but for long-term heart and metabolic health as well. ([news-medical.net](https://www.news-medical.net/news/20260511/Urges-for-cardiologists-to-screen-patients-for-UPF-intake.aspx))
