Fig. 2.

Effect of replacing 10% of each of the 3 food groups (plant-sourced UPF, animal-sourced non-UPF, and animal-sourced UPF) with plant-sourced non-UPF. Note: Food substitutions among UK Biobank participants (n = 118,397). Fully adjusted hazard ratios (HR) and 95% confidence intervals (CI) were calculated using Cox proportional hazards regression to assess the substitutions of contributions from food groups that take into account both plant or animal origin of foods as well as food processing categories, and their associations with cardiovascular incidence (Fig. 2a) and cardiovascular mortality (Fig. 2b). All results are from continuous linear models. Plant-sourced ultra-processed by animal-sourced non-ultra-processed or animal-sourced ultra-processed. Animal-sourced non-ultra-processed by animal-sourced ultra-processed. UPF, ultra-processed foods.