#ultraprocessed-foods

#ultraprocessed-foods

Participants on the non-processed food regimen burned more fat, had lower systolic blood pressure, and lower levels of glycated hemoglobin compared to the processed one.

In our study, we found that hundreds of serum and urine metabolites were correlated with percentage energy from ultraprocessed food intake.

Molecules in blood and urine reveal energy consumption from ultraprocessed foods, aiding understanding of their impact on health, crucial for nearly 60% of U.S. diets.

The research led by Erikka Loftfield discovered biological markers in blood and urine that can indicate how much energy a person consumes from ultraprocessed foods, offering new insights into the food-health relationship.

The study led by the Oswaldo Cruz Foundation shows a clear association between the rise in ultraprocessed food consumption and increased premature deaths across multiple countries.