Despite concerns about ultra-processed foods (UPFs) and non-communicable diseases (NCDs), evidence of causality remains unclear; reformulating UPFs may offer significant health advantages.
By Priyanjana Pramanik, MSc.Apr 1 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent review article published in the journal Nutrients, researchers summarized the debate around ultra-processed foods and their impact on non-communicable diseases .
Many people may face challenges accessing and affording healthier alternatives, leading to poorer health practices. However, current UPFs can contribute to raising scores according to the Healthy Eating Index despite lacking essential nutrients. Systems for food classification Food classification systems aim to categorize foods based on shared characteristics, typically for providing dietary guidance and informing nutrition policies. Traditional systems, like the US Dietary Guidelines, focus on culinary definitions and nutritional needs.
Causal evidence regarding UPFs Studies indicate a lack of clear causal evidence linking UPFs directly to adverse health outcomes. The researchers identified four categories for further investigation: energy balance, nutrient density, food processing, and use of non-culinary additives. Specific food processing techniques and additives have been implicated in a higher risk of NCD. These alterations may affect the gut microbiome and contribute to metabolic diseases. It is crucial to investigate the effects of refined macronutrients, additives, microbial products, and novel chemicals formed during processing.
However, these recommendations overlook the appeal of UPFs to consumers, including their palatability and convenience. Limiting UPF availability and consumption could reduce food security, especially among vulnerable populations like older adults.
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