People who consume large amounts of ultra-processed foods are at greater risk of heart attack, stroke and premature death than those who eat mostly whole or minimally processed foods, according to two large European studies published this week in the British Medical Journal (BMJ).

Neither study proves that ultra-processed foods are harmful to health, but their findings add to a growing body of evidence that suggests there is something about the composition of these foods that appears to have an adverse effect on the body. Earlier studies have linked ultra-processed foods to an increased risk of obesity, high blood pressure, high cholesterol and certain cancers.

Just last week, the authors of a randomized controlled trial reported that ultra-processed meals tend to cause people to take in more calories and gain weight, even when ultra-processed and unprocessed meals are similar in terms of calories, protein, fat, carbohydrates and other nutrients.

The study found that higher consumption of ultra-processed foods was associated with a higher risk of cardiovascular disease, including heart attack, stroke and coronary heart disease.

Specifically, for every 10 percent increase in the amount of ultra-processed foods consumed by the participants, the risk of cardiovascular disease rose 12 percent.

The study also found a statistically significant lower risk of cardiovascular disease among the study’s participants who ate the greatest amount of unprocessed/minimally processed foods.

“It is important to inform consumers about these associations” and to promote the consumption of unprocessed or minimally processed foods, the researchers conclude. They also propose that ultra-processed foods be taxed to discourage their consumption and that steps be taken to reformulate (improve) their nutritional quality.