Contribution of ultra-processed foods to increased obesity and non-communicable diseases

Abstract

Globally, the consumption of ultra-processed foods (UPFs) has become increasing rapidly, raising concerns about its potential impact on human health. With a particular emphasis on how UPF intake contributes to obesity and non-communicable diseases (NCDs), this review highlights the effect of UPF consumption on the well-being of both normal-weight and overweight people. Our review begins by defining Food processing and their categorization based on the degree of processing, emphasizing their ingredients and additives. The nutritive composition of UPFs is examined and emphasizes their high levels of trans fats, sugars, and salt which often contribute to excessive calorie intake and poor dietary quality. A notable decrease in k, mg vitamin A, C, D, E, B12, B3, zinc, and P was found, with the rise in UPF consumption and also associated with tendencies toward an inadequate dietary intake of micronutrients. This review further describes the adverse metabolic effects of UPFs, including weight management challenges, addiction-like eating behaviors, and increased risks for chronic diseases like CVD, cancer, and metabolic disorders. These findings highlight the need for increased awareness and strategy interventions to promote healthier dietary patterns, addressing both individual and societal factors contributing to the rising prevalence of UPF intake.

Keywords

• Ultra-processed foods (UPF’s)
• health potentials
• NOVA classification system
• food consumption
• obesity
• Food Analysis