Simple swaps to reduce ultra-processed foods in your diet

An article lists six supermarket swaps—such as choosing authentic Greek yogurt, plain oats, and higher‑cocoa dark chocolate—to lower intake of ultra-processed foods, and it cites a study that linked higher UPF consumption with a 67% greater risk of heart attack and stroke.

An article describes six supermarket swaps presented as ways to reduce intake of ultra-processed foods. It explains that ultra-processed foods account for about 57% of adult calorie intake in the UK. The piece cites a recent American College of Cardiology study that analyzed health data from over 6,000 people and reported a 67% higher risk of heart attack and stroke among those who consumed more ultra-processed foods. Key facts: - Ultra-processed foods (UPFs) are described as packaged and convenience items and can also appear in products marketed as healthy, such as some breakfast cereals, breads, jarred sauces, and low‑fat alternatives. - The article reports that UPFs make up roughly 57% of calorie intake for adults in the UK. - It cites a study from the American College of Cardiology analyzing more than 6,000 people and reporting a 67% higher risk of heart attack and stroke for those with higher UPF consumption. - The article lists six supermarket swaps and gives examples, including authentic Greek yogurt instead of "Greek‑style" versions, whole butter instead of margarine, breads from the bakery instead of mass‑produced pre‑sliced loaves, plain rolled or steel‑cut oats instead of flavoured instant sachets, and higher‑cocoa dark chocolate instead of standard milk bars. - The piece notes that some commonly chosen convenience items include emulsifiers, stabilisers, added sugars or artificial flavours, which are characteristic of UPFs. Summary: The article frames modest product substitutions at the supermarket as a way to lower consumption of ultra-processed foods and cites recent research linking higher UPF intake with increased cardiovascular risk. Undetermined at this time.