Carol Oladele, PhD, MPH, assistant professor of general internal medicine and director of research at the Equity Research and Innovation Center, was interviewed on WTNH Channel 8 about ultra-processed foods and their impact on blood pressure.
In Depth
Oladele Discusses Impact of Ultra-processed Foods on Blood Pressure
Oladele described ultra-processed foods as "industrially made products" that contain artificial additives and chemicals that are designed to enhance the taste and texture of food and to make them last a long time. They are typically foods that are convenient to eat and inexpensive but are high in salt, fat and sugar. This includes food like chicken nuggets, potato chips, and prepared entrees.
Oladele looked at the link between consumption and blood pressure for over 5,000 participants in a national study. She found that high consumers of ultra-processed foods had a 23% greater risk of hypertension. High consumers had an average of 64% of their food intake come from ultra-processed foods.
She also examined the data for racial disparities and found that black adults consumed greater quantities of ultra-processed foods compared with white adults, resulting in a greater risk of hypertension. Oladele said the reasons for the disparity are "rooted in systemic inequities that we see in things like housing, employment, education. and access to healthy foods."