Markers of ultra-processed food and incident arterial hypertension in the UK Biobank

The authors investigate the association between specific markers of ultra-processed foods (MUPs) and the incidence of arterial hypertension in a cohort of non-hypertensive participants from the UK Biobank. Their findings reveal that certain MUP categories, particularly flavor enhancers, coloring agents, sweeteners, and varieties of sugar, are positively correlated with an increased risk of developing hypertension. This suggests that these MUPs could be targeted in strategies aimed at reducing ultra-processed food consumption to mitigate hypertension risk.