Ultraprocessed foods (UPFs) are linked to health problems like heart disease and obesity due to their poor nutritional quality and high energy density. They often contain excessive saturated fats, added sugars, and sodium, resulting in adverse health outcomes including Type 2 diabetes and cardiovascular diseases. Research indicates a correlation between UPF consumption and increased risk of chronic illness and mortality. While some UPFs can fit into healthy diets, experts advocate for comprehensive research, clearer dietary guidelines, and policies regulating food additives to mitigate health risks associated with excessive UPF intake.
Most ultraprocessed foods (UPFs) are characterized by poor nutritional quality, contributing to excessive calories, and are typically high in saturated fats, added sugars and sodium (salt).
Observational studies have found links between eating higher amounts of UPFs and an increased risk of cardiovascular disease, chronic illness and mortality.
Experts recommend multilevel strategies, including more research to uncover how UPFs specifically impact the body, refining dietary guidance to discourage excessive consumption of nutrient-poor UPFs.
Some UPFs have better nutritional value and can be part of an overall healthy dietary pattern.
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