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Two new studies have found conclusive links between the consumption of ultra-processed foods (UPF) with increased cardiac disease risk, including heart attacks and strokes. The research, presented at the annual meeting of the European Society of Cardiology in Amsterdam, found highly processed food sold in stores across the world, such as fizzy drinks, cereals and ready-to-eat meals, may lead to an increased risk of cardiovascular diseases and hypertension. Henry Dimbleby, the UK government’s former food tsar, said the findings should be a “wake-up call” for the country. “Britain is particularly bad for ultra-processed food. It is storing up problems for the future,” he told The Guardian. “If we do nothing, a tidal wave of harm is going to hit the NHS.” One of the studies, conducted by scientists from the Fourth Military Medical University in China, conducted a review of 10 studies that included 325,403 participants and 38,720 cases of cardiovascular disease (CVD) events, including heart attack and stroke. It found a conclusive association between UPF and heart disease risk. Scientists found that a 10 per cent increase in UPF consumption in daily calorie intake is linked to a 6 per cent rise in heart disease risk. Researchers also observed that the lowest risk was at a less than 15 per cent per day of UPF consumption out of total calorie intake. However, heavy UPF consumption “was significantly and positively associated with increased risk of cardiovascular events,” scientists noted. The other research, also presented at the world’s largest heart health conference, assessed the link between UPF intake with CVD and hypertension in a population of middle-aged women in Australia. Scientists, including those from the University of Sydney, assessed health data of about 10,000 women aged 46-55 years who were recruited into the Australian Longitudinal Study on Women’s Health and followed for 15 years. They assessed the contribution of UPF in the daily dietary intake of these women as well as their self-reported heart disease and stroke, and/or hypertension incidences. The women included in the study had an average UPF intake of 26.6 per cent of total food dietary intake. Over their 15 years of follow-up, scientists found 1,038 incident CVD and 4,204 hypertension cases. Among the middle-aged women, scientists observed that a higher UPF intake was associated with higher risk of CVD and hypertension. “These findings lend support to minimising UPF intake as a component of a heart-healthy diet,” scientists wrote in the study. Taken together, the findings hinted that the harm caused by UPF may be more than just due to their high salt and fat content. “If there is something inherent in the processing of foods that is harmful, then that is a disaster,” said Mr Dimbleby. Read More First-of-its-kind study finds laughter is indeed good medicine, especially for the heart How many steps a day can cut risk of early death (and it’s not 10,000) Weight loss jabs improve heart failure symptoms in obese patients – study First-of-its-kind study finds laughter is indeed good medicine How many steps a day can cut risk of early death (and it’s not 10,000) ‘Boy moms’ called out for dubious logic behind teaching their sons to cook

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As if to prove a point, I am sitting in front of my computer, typing with one hand and dipping chicken nuggets into mayonnaise with the other. Admittedly, it’s not even the good stuff – it’s M&S-branded mayonnaise, which is fine but certainly no substitute for a delicious Hellman’s. But to me, all mayonnaise, even not-very-good-mayonnaise, is the good stuff. This might come as a surprise. As a food writer, I’m often expected to rise above the simple condiments. The circles I run in, usually full of food lovers and taste-makers, tend to decry mayonnaise, which pains me. “God, I hate mayo,” some of them proclaim. This happened to me not long ago while getting chips at Wetherspoons, as if we were even eating at some sort of paragon of British cuisine. “Mayonnaise is boring!” they shout. “It’s got no flavour! It looks gross!” I cringe because I was about to help myself to the squeezy bottle. I’ve often felt embarrassed by my love for this apparently bland condiment. When the people around me make announcements about the awfulness of mayonnaise, I wonder if my reputation as a gastronome will be tarnished by the sizeable dollop I like to add to the side of my plate. But I’ve noticed a pattern of late, and it’s time to address it: the people who shout obnoxiously about hating mayonnaise are usually white people who are self-described “foodies”, which is perhaps one of the cringiest words of the 21st century. And I’ve had it. I think it’s self-loathing, really. The same white people who decry mayonnaise see themselves in its milky complexion and feel the need to prove that they are different – exotic, even. Maybe it’s even a way of distancing themselves from the proverbial sins of their fathers. But mayo slander won’t give you a blank slate to reinvent yourself. In fact, it’s been unfairly vilified as plain and dull for too long. It’s one of the UK’s favourite condiments – second only to ketchup – for good reason, and has far more potential than we give it credit for. How do I love thee, mayonnaise? Let me count the ways. Firstly, the way it’s made is pure magic. Eggs? Oil? White vinegar? Lemon? As they are, they don’t really make any sense. But blending them somehow creates a smooth, thick, creamy emulsion. Who on earth discovered this? There are numerous legends about how mayonnaise was first invented; some food historians say it was the French, others point to the Spanish. The sauce can be traced back to 1756, and has gone through many iterations before arriving as the eggy, almost jelly-like substance we know today. The other thing I love about mayonnaise is how versatile it is. You can mix it with just about anything – this is something Heinz does with abandon, selling varieties like Mayomust (mayo and mustard) and Mayocue (mayo and barbecue sauce). I draw the line at some of the brand’s more Frankenstein-esque creations – monstrosities such as Creme Egg mayo and hot cross bun mayo. Some things are better left alone. But mayonnaise mixed with other savoury condiments is revelatory, one of my favourites being sriracha mayo. I would highly recommend making your own mixes, as this lets you decide on a ratio that works for you and means you won’t have to stoop so low as to buy anything labelled “Mayoracha”. Mayonnaise also has far more uses than just dipping. You could mix it with ketchup to make a thousand island dressing for salad (although maybe don’t check any calorie counts if you do this… I certainly don’t). One of the best tips I’ve ever been given is to spread a thin layer of mayonnaise instead of butter over the outside of your cheese toasties before grilling them – the fat in the mayonnaise and its uber-spreadable texture will help you achieve an even browning all over the bread. It has non-food uses, too. You can use mayonnaise, for example, to marinade chicken, which yields tender, juicy meat with loads of flavour. Finally, trying different types of mayonnaise from other countries has been quite an adventure for me. Japanese mayonnaise – my utmost favourite – is tangier due to the use of rice vinegar, as well as more unctuous in texture than regular mayonnaise. I squeeze squiggles of it over scrambled eggs, freshly steamed rice, fried chicken, anything. Dutch mayonnaise is richer and more flavourful, which makes dipping chips into it feel quite luxurious. While I have yet to try Russian mayonnaise, I imagine it is just wonderful, considering Russia is the only market in Europe that sells more mayonnaise than ketchup. My love for mayonnaise knows no bounds. Well, there are some bounds; I wouldn’t choose to emulate Kingsman star Taron Egerton, who once told the Off Menu podcast he spreads mayonnaise on his pizza like butter on a slice of bread. That’s taking things a bit too far. And I won’t touch any sweet mayonnaise atrocities. But I urge anyone who’s ever uttered the words “I hate mayonnaise” to give it another chance. Especially if you’re white. Reclaim your condiment! As for me, I’m done with being embarrassed about loving mayo. In fact, I’m off to buy more. Read More Best wines to pair with Thanksgiving dinner Three easy cranberry sauce recipes to try this Thanksgiving Vegetarian and vegan alternatives to classic Thanksgiving recipes

Mercedes are striving for some “very ambitious targets” in the developmental phase of their 2024 car, revealed team chief Andrew Shovlin. The Silver Arrows, eight-time constructors’ champions between 2014-2021, have endured a difficult two years languishing behind runaway leaders Red Bull. The team originally persevered with a unique “no-sidepod” design before ditching it in May this year, reverting to a more orthodox approach. However, Lewis Hamilton and George Russell have still been some way off the stellar pace set by Max Verstappen out in front – and Mercedes trackside engineering director Shovlin now already has an eye set on 2024. “We are changing the car quite considerably for next year,” he said, at the Japanese Grand Prix. “Whether or not we can solve all the issues that we’ve got on the handling, that will depend on a number of projects delivering. “Those projects are underway. They are not complete, but we have got some good directions to try and improve that.” Shovlin added that Mercedes, unlike this year’s inconsistent W14 car, would not be “clinging onto any concepts that we’ve had before” following a “chastening couple of years.” He details: "The car will be different. We have made a lot of changes to it but it’s very early in the development of the new car to be able to say we’ve got it sorted. "When we launched our best cars, 2015 or 2019, those years, we didn’t know they were going to be great cars when we developed them, you are just working as hard as you can trying to find as much performance as you can. "On a lot of those cars, we missed targets by quite a chunk in terms of performance but what we do know is that if you don’t set very ambitious targets, you’re probably not setting them high enough." Mercedes have won just once since the 2021 season – when George Russell took his maiden F1 win in Brazil last November – and are currently in a battle with Ferrari to finish second in the constructors’ championship after Red Bull secured their crown at Suzuka. In the drivers’ standings, Hamilton is looking to haul in second-placed Sergio Perez, with Verstappen set to secure his third straight title in Qatar this weekend. Both Hamilton and Russell signed new contracts until the end of the 2025 season last month. Read More F1: How can Max Verstappen win 2023 world championship in Qatar? Andretti F1 team entry bid accepted by FIA Mick Schumacher holds talks with Alpine over 2024 drive Andretti F1 team entry bid accepted by FIA Mick Schumacher holds talks with Alpine over 2024 drive Daniel Ricciardo fitness update ahead of Qatar Grand Prix

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Max Verstappen overcame Oscar Piastri to win Formula One’s sprint race at the Belgian Grand Prix. Pole-sitter Verstappen fell behind Piastri after the Australian moved from wet tyres to intermediate rubber a lap earlier before blasting back into the lead at the midway stage of a frantic rain-hit dash at Spa-Francorchamps. Rookie Piastri finished runner-up with Pierre Gasly a surprise third for Alpine. Lewis Hamilton finished fourth but was hit with a five-second penalty for colliding with Sergio Perez, dropping him to seventh. Carlos Sainz and Charles Leclerc were promoted to fourth and fifth respectively for Ferrari with McLaren’s Lando Norris sixth. George Russell took the final point in eighth. Perez was forced to retire from the race allowing Verstappen to extend his championship lead from 110 points to 118 ahead of tomorrow’s 44-lap Grand Prix. Six minutes before the race was due to get under way, the FIA announced the start would be postponed following heavy rainfall in the area. A 30-minute delay followed before a rainbow emerged over Spa-Francorchamps and the weather improved. At 5:35pm local time, the Safety Car led Verstappen et al on five formation laps in an attempt to clear the spray and aid the drivers with visibility. FIA race director Niels Wittich’s decision over when to enable the start of the race was heightened following the death of 18-year-old Dilano Van ‘t Hoff at a rain-hit Formula Regional European Championship (FRECA) race four weeks ago. The safety car peeled in, paving the way for a rolling start and a shortened 11-lap dash to the chequered flag. But, before a proper racing lap had even taken place, half of the 20-strong field came into the pits to change from the full wets to the intermediate tyre. Among them was Piastri, Perez and Hamilton with Verstappen staying out on track. Verstappen immediately knew he was on the wrong rubber, calling on his team to change him to the intermediate tyres. In Verstappen came at the end of the opening lap, but by the time he emerged, Piastri had done enough to leapfrog him and lead a Formula One race for the first time in his career. Gasly, Perez and Hamilton benefited from their early stops to move up the pecking order. On lap three, the Safety Car was back out after Fernando Alonso crashed. The double world champion, who turned 42 on Saturday, lost control of his Aston Martin through the left-hander Turn 11, pirouetting through the gravel and nudging the barrier. Piastri headed the field when the race restarted on lap six, but his defence lasted only a handful of corners. Verstappen tracked Piastri through the fearsome Eau Rouge-Raidillon section and then blasted by on the Kemmel Straight. We tried our best and led a few laps but we were no match for Max Oscar Piastri Asked if it was a mistake not to stop for inters at the very start of the race, Verstappen said: “No, it was just a safer call. “I could have come in first and be blocked by other cars in the pits. We lost one position but we knew we were quick and when we put the inter tyres on we were flying.” Piastri, 22, said: “I feel very happy. We tried our best and led a few laps but we were no match for Max. “I thought the safety car would play in my favour with less laps to try and hold him behind. I got a good restart but by the top of Eau Rouge he was on top of me already. I could not keep him behind on the straight.” Further back in the battle for fourth, Hamilton attempted to muscle his way past Perez but the Mercedes man made contact with his Red Bull rival. Perez briefly remained ahead before Hamilton drove round the outside of the Mexican at La Source. Perez sustained damage in the accident and fell down the field, sliding through the gravel and then being ordered by his Red Bull team to retire the car. The stewards investigated the flashpoint and slapped Hamilton with a penalty, demoting him down the order. Verstappen remained in control of the race, taking the chequered flag 6.6 sec clear of Piastri to rack up yet another win in a one-sided campaign. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen beats Oscar Piastri to sprint race pole in Belgium How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest

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