Srour B, et al. - Via conducting a population-based cohort study involving 105,159 participants aged ≥ 18 years, researchers examined how consumption of ultra-processed foods is prospectively associated with the risk of cardiovascular diseases. Repeated 24-hour dietary records (average: 5.7 per participant) designed to register participants’ usual consumption of 3,300 food items were used to collect dietary intakes. A median follow-up of 5.2 years yielded data suggesting a correlation of higher consumption of ultra-processed foods with higher risks of cardiovascular, coronary heart, and cerebrovascular diseases. These associations seemed to be mediated by various factors in processing, such as nutritional composition of the final product, additives, contact materials, and neoformed contaminants.