Ultra-Processed Foods and Their Impact on Health: A Review

Sania Shakeel; Syed Toasin Rehmat

doi:10.36948/ijfmr.2026.v08i05.87383

Ultra-Processed Foods and Their Impact on Health: A Review

Author(s)	Sania Shakeel, Syed Toasin Rehmat
Country	India
Abstract	Ultra-processed foods (UPFs) have become increasingly prevalent within contemporary food environments, generating substantial interest regarding their implications for nutritional status and long-term health. UPFs are industrial formulations characterised by extensive processing and the use of ingredients and additives that are uncommon in conventional culinary preparation. This review critically examines the concept and classification of UPFs, their dietary characteristics, associations with major health outcomes, determinants of consumption, and evidence-informed approaches for reducing their intake. Evidence from observational studies, systematic reviews, meta-analyses, umbrella reviews, and controlled feeding research was integrated using a qualitative integrative review approach. Current evidence indicates that higher UPF consumption is consistently associated with obesity, type 2 diabetes, cardiovascular outcomes, mortality, and several other adverse health outcomes. Experimental evidence further indicates that consumption of an ultra-processed dietary pattern can increase energy intake and promote short-term weight gain. However, much of the evidence linking UPFs with chronic disease is observational, and the certainty of evidence varies across outcomes. Consequently, associations should not be interpreted as definitive evidence of causation. UPF consumption is influenced by multiple interacting determinants, including convenience, palatability, affordability, food availability, marketing, time constraints, socioeconomic circumstances, and broader food environments. Strategies to reduce excessive UPF intake should therefore extend beyond individual dietary restriction and incorporate nutrition education, food-label literacy, meal planning, substitution with minimally processed foods, behavioural support, and supportive food-environment and policy measures. Overall, reducing reliance on UPFs may contribute to improved dietary quality, but recommendations should consider nutritional adequacy, cultural acceptability, affordability, and individual circumstances. Further research is required to strengthen causal inference, standardise UPF assessment, evaluate specific UPF subtypes, and determine the health effects of replacing UPFs with minimally processed foods.
Keywords	ultra-processed foods, NOVA classification, dietary patterns, obesity, type 2 diabetes, health outcomes, food environment, nutrition intervention
Field	Sociology > Home Science
Published In	Volume 8, Issue 5, September-October 2026
Published On	2026-09-08
DOI	https://doi.org/10.36948/ijfmr.2026.v08i05.87383

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Ultra-Processed Foods and Their Impact on Health: A Review

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