Eat Europe strongly supports the European Commission’s EU Action Plan to strengthen the prevention, diagnosis, and treatment of cardiovascular diseases (CVDs). This initiative is closely aligned with our mission to promote consumer health and food quality and is a key strategy towards a more sustainable EU food system.

As a positive reaction to the EU Plan and in view of future debates around how to improve EU citizens’ health, today we are presenting our Study, anticipated during the event that took place in the European Parliament the 3rd of December, at the presence of Commissioner Várhelyi. The study aims to provide a working basis grounded in data and in an analytical approach focused on food sustainability, by assessing the performance of EU Member States through a consumer-centred perspective. The study highlights the importance of a multidimensional approach to assessing the sustainability of food systems in Europe. While nearly all countries can be distinguished by good practices in certain sectors and according to specific indicators, the challenges remain numerous and diverse, affecting public health, the environment, and the economy.

“We think the Safe Hearts Plan is a positive step forward, and we need to continue working to make future policies more determined in designing related initiatives, such as the ones related to food education, market restrictions or information tools”, commented Luigi Scordamaglia, President of Eat Europe.

“We recognise and value the work done by Commissioner Várhelyi in addressing the pressing topic of the over consumption of Ultra-Processed food”, he continues. “They are not simply “so-called” but – based on extended and consolidated scientific evidence – they are directly responsible for the increase of cardiovascular and other non-communicable diseases”.

Ultra-formulated or ultra-processed foods (UFPs) have undergone industrial processing to such an extent that they result in the loss of the original characteristics of the raw materials. This occurs through the systematic use of ingredients and additives not typically used in traditional agri-food preparations, such as, by way of example and without limitation, emulsifiers, colorants, sweeteners, preservatives, artificial flavourings, or synthetic substances used to reproduce or enhance taste, colour, aroma, texture, or shelf life, where their use is not indispensable to ensure hygienic and food safety.

“Among effective measures, in our view taxation does not belong, particularly if it penalizes natural products linked to culture and tradition. Fiscal measures have never proven to be effective in this regard” concluded the President of Eat Europe.

Moreover, said Luigi Scordamaglia, “we believe that if on one hand we need to act to reduce unhealthy diets and habits, on the other side – and on this we think there are still margins to 1
improve the Strategy implementation – it is our role also to highlight the importance of recognizing that natural, minimally processed, high-quality foods are not detrimental to health; on the contrary, they are essential allies in disease prevention.”

This perspective is firmly rooted in the tradition, excellence, and diversity of European agricultural production, which offers a valuable foundation for balanced diets rooted in our cultures, improving public health outcomes across the Union.

Only by integrating prevention with the valorisation of Europe’s diverse food traditions will we build a healthier, more equitable, and more resilient Europe, protecting citizens’ health without sacrificing our rich agricultural and cultural heritage.
Foods like red and processed meats, cheeses, as well as natural fats, are part of balanced diets and, when consumed in moderation within a healthy lifestyle, do not increase cardiovascular risk. On the contrary, for example:

Extra virgin olive oil (EVOO) rich in polyphenols improves endothelial function, reduces oxidative stress and inflammation, and lowers cardiovascular risk.

Quality wine: moderate and responsible consumption is associated with an improved lipid profile, reduced pro-atherogenic lipids, and greater vascular protection. Ongoing studies3 confirm the positive impact on lipid metabolism.

Additionally, we are raising concerns about the growing availability of lab-grown synthetic foods, whose long-term cardiovascular and metabolic impacts are still unknown. Replacing traditional, fresh, natural foods with these synthetic alternatives may carry risks that further distance consumers from healthy dietary habits and add strain on public health systems. To protect citizens’ health, any such biotechnological applications must undergo proper scrutiny before being authorised or placed on the EU market. This includes the requirement for clinical and pre-clinical studies.

Prioritise science and citizens’ health over risky biotechnological development related to food production is essential.

Ultra-processed foods: a major health concern

Foods classified as ultra-formulated are those falling under Level 4 of the NOVA classification system (UFP – ultra-processed foods), which is used as a reference classification by the World Health Organization (WHO) and the international scientific community, with the exception of foods formulated for specific nutritional needs related to diagnosed medical conditions, allergies, severe intolerances, or particular clinical states, in accordance with European legislation on foods for special medical purposes (FSMP).
The real concerns should focus on the excessive and disordered consumption of ultra-processed foods and sugary beverages, and high-proof spirits, especially among young people.
In this sense instead of promoting overly simplistic labelling systems, such as traffic-light nutrition labels or warning labels, that risk penalizing traditional, high-quality products, we should shape a system that discourages the consumption of certain ultra-processed alternatives that may be worse for cardiovascular health.

We consider the growing prevalence of ultra-processed foods (UPFs) as a serious and escalating threat to cardiovascular and public health.

● In Europe, UPFs already account for over 30% of daily calorie intake, with consumption rising sharply among young people.
● A BMJ meta-analysis links high UPF intake with a 30% higher risk of mortality, largely due to increased cardiovascular risks.4
● Experimental studies from the University of Copenhagen (Preston, J.M. et al., 2025, Cell Metabolism) show that even with equal calories, diets high in UPFs lead to increased visceral fat, disrupted glucose and lipid metabolism, and chronic inflammation — all key cardiovascular risk factors.
● Other data confirm strong associations between UPF consumption and hypertension, dyslipidaemia, and obesity — major contributors to heart disease and stroke.

UPFs are especially dangerous for children and adolescents due to:

● High palatability linked to sugar, salt, hydrogenated fats, and additives
● Aggressive marketing (social media, influencers, packaging),
● Low cost and widespread availability.