The Impact of Ultra-Processed Foods on the Risk of Developing Chronic Diseases

This study aims to comprehensively assess the impact of ultra-processed foods (UPFs) on the risk of non-communicable chronic diseases by integrating epidemiological, clinical, and experimental data. The relevance of this research is underscored by the persistently high proportion of UPFs in population diets and the established link between diet and 74% of global mortality from chronic diseases. The novelty of the work lies in the combined application of quintile analyses of dietary intake, meta-analytic reviews, and biomedical trials: from evaluation of nutrient profiles and micronutrient composition to clinical randomized controlled trials demonstrating excess energy intake and glycemic spikes on UPF diets, as well as mechanisms of inflammation, oxidative stress, and epigenetic alterations. Key findings indicate that increased UPF consumption more than doubles the proportion of free sugars and saturated fats while reducing fiber and micronutrients, leading to hyperpalatability, caloric overconsumption, and pronounced postprandial glycemic and lipid peaks. These metabolic perturbations are reinforced by low-grade inflammation, gut dysbiosis, and telomere shortening, which, in turn, translate into an elevated population-level risk of obesity, type 2 diabetes, cardiovascular disease, and various cancers. Consequently, restructuring the food system—limiting UPF availability and promoting whole-plant diets—is imperative for chronic disease prevention. This article will benefit dietitians, epidemiologists, and public health specialists who are developing primary prevention strategies.