Roundup: Chronic Pain Linked to Higher Risk of High Blood Pressure, and More News

Chronic Pain May Raise the Risk of High Blood Pressure, and Depression Could Play a Role

Living with ongoing pain doesn’t just affect daily comfort — it may also increase your risk of developing high blood pressure, according to new research published in Hypertension, a journal of the American Heart Association.

Researchers analyzed data from more than 200,000 adults in the U.S. and found that people who experienced chronic pain — pain lasting three months or more — were significantly more likely to develop high blood pressure, compared to those with no or short-term pain. The risk was especially high for individuals who reported “more widespread” pain.

“The more widespread their pain, the higher their risk of developing high blood pressure,” said lead author Jill Pell, M.D., C.B.E., the Henry Mechan Professor of Public Health at the University of Glasgow in the United Kingdom, in a news release. “Part of the reason appears to be that chronic pain increases the risk of depression, which in turn raises the risk of high blood pressure.”

Understanding the Connection

High blood pressure, or hypertension, happens when the force of blood pushing against the walls of your arteries stays too high over time. This condition strains your heart and blood vessels, raising the risk of heart attack, stroke, and other serious problems. Blood pressure readings of 130/80 mm Hg or higher are considered elevated.

Chronic pain, especially in areas such as the back, neck, hips, or knees, is one of the most common health issues among adults. This study found that depression and inflammation — the body’s natural response to injury or stress — helped explain why people with chronic pain were more likely to develop high blood pressure.

The Numbers

After an average follow-up of 13.5 years:

• About 10 percent of participants developed high blood pressure.
• People with chronic, widespread pain had a 75 percent higher risk of developing high blood pressure.
• Those with chronic pain in specific areas — such as the abdomen, head, or back — had between 16 percent and 43 percent higher risk.
• Depression explained about 11 percent of the link between chronic pain and high blood pressure.

Experts say these findings highlight the importance of treating pain early — not just to improve quality of life, but also to protect heart health. Managing depression is also key, since mental health and physical health are deeply connected.

“Recognizing and treating pain and depression early could help reduce the risk of developing high blood pressure,” said Dr. Pell in a statement.

Diet High in Ultra-Processed Foods May Increase Risk for Early Colon Cancer, Study Finds

Researchers from Mass General Brigham in Massachusetts have found that a high intake of these foods could increase the risk of developing certain types of colon polyps, which are growths that can sometimes turn into cancer.

Their study, published in JAMA Oncology, may help explain why colorectal cancer, once considered a disease of older age, is increasingly being diagnosed in adults under 50.

The research team analyzed 24 years of data from nearly 30,000 female nurses. These participants provided detailed information about their eating habits and underwent lower endoscopies (a procedure to look inside the colon) to screen for cancer precursors before they turned 50.

Women who ate the most ultra-processed foods—averaging about 10 servings per day—had a 45 percent higher risk of developing a specific type of polyp called a conventional adenoma compared to those who ate the least (around 3 servings per day). These adenomas are the precursors most often linked to early-onset colorectal cancer.

This connection remained strong even after researchers accounted for other known risk factors like body mass index (BMI), type 2 diabetes, and low fiber intake.

What Are Ultra-Processed Foods?

What exactly counts as an "ultra-processed food"? These are typically ready-to-eat or heat products that contain ingredients you wouldn’t usually find in a home kitchen, such as high levels of sugar, salt, unhealthy fats, and various additives. They include industrial formulations made from substances like preservatives, emulsifiers, and artificial colors. They may be included in packaged snacks, sugary drinks, fast food, and many pre-made frozen meals.

On average, the study participants consumed about 5.7 servings of these foods daily, making up 35 percent of their total calories. This is slightly less than the national average, suggesting that many of us may be eating even more.

Practical Takeaways

The study highlights a clear, "linear" relationship: the more ultra-processed foods you consume, the greater your potential risk for developing these precancerous polyps.

Reducing intake of ultra-processed foods is a tangible step a person can take to lower your risk, the researchers state. Opting for whole foods like fruits, vegetables, lean proteins, and whole grains on a regular basis, or more often, is an ideal strategy for supporting long-term health, previous studies have found. 

Healthy Food Access Boosts Quality of Life for Heart Failure Patients, Research Finds

A recent study suggests that providing healthy meals or fresh produce to people recently hospitalized for heart failure can significantly improve their quality of life.

Heart failure is a condition where the heart doesn't pump blood as well as it should. For people recovering from a hospital stay for heart failure, nutrition plays a crucial role. Eating the right foods, particularly those low in sodium, sugar, and unhealthy fats, can help manage the condition and prevent complications.

The study, which was presented at the American Heart Association’s Scientific Sessions 2025, involved 150 adults who had been discharged from the hospital after treatment for acute heart failure. Researchers divided them into three groups for a 90-day period.

• One group received specially prepared, medically tailored meals plus dietary counseling from a dietitian.

• A second group received boxes of fresh produce along with the same dietary counseling.

• The third group, the control group, received only dietary counseling.

The results showed a clear benefit for those who received food. Participants in both the meal delivery and produce box groups reported a better quality of life compared to those who only received advice. This improvement was measured using the Kansas City Cardiomyopathy Questionnaire, a standard tool for assessing how heart failure affects a person's daily life.

The study also found that people who received the fresh produce boxes reported higher overall satisfaction than those who received the prepared meals. This suggests that patients may appreciate the flexibility of cooking their own meals with healthy ingredients.

While the food deliveries boosted well-being, they did not reduce the number of hospital readmissions or emergency room visits during the study period. About 18% of all participants required further hospital care, with no significant difference between the groups.

Ambarish Pandey, M.D., cardiologist and the lead study author from UT Southwestern Medical Center, emphasized the importance of these findings. He noted that for people with chronic conditions like heart failure, healthy food could be as powerful as medication. The study highlights the potential for food-based interventions to improve patient outcomes. Identifying the best strategies to provide access to nutritious food could be transformative for vulnerable patients recovering from heart failure.

The researchers consider these findings preliminary and will seek to publish them in a peer-reviewed journal. However, the results build a strong case for integrating nutrition support into the standard care for heart failure patients.