O efeito dos alimentos ultraprocessados na saúde dos hipertensos: uma revisão da literatura

Abstract

The consumption of ultra-processed foods has become a significant factor in cardiovascular health. This study aimed to conduct an integrative literature review on the association between ultra-processed foods and arterial hypertension, based on articles published between 2015 and 2025 in the SciELO and PubMed databases. After a careful screening process, eight studies were included, encompassing populations of different age groups and sociocultural contexts. The results indicate that high intake of these foods is associated with increased blood pressure and cardiometabolic alterations due to excessive sodium, sugars, saturated fats, and additives, as well as a deficiency of protective micronutrients. National and international studies support the relationship between ultra-processed food consumption and worsening cardiovascular indicators, demonstrating early impacts on endothelial function, arterial stiffness, and peripheral resistance. Despite methodological heterogeneity, the evidence highlights the need for preventive strategies that promote diets based on natural or minimally processed foods and public policies that expand access to healthy diets.