Scientists warn of the dangers of regular consumption of ultra-processed foods
The Dangers of Ultra-Processed Foods
Recent studies have highlighted serious health risks associated with ultra-processed foods (UPFs), such as inflammation, food addiction, and the development of chronic diseases. This information was published in a publication on the Earth.com portal.
Definition of ultra-processed foods
UPFs are foods that have undergone significant processing and are designed for convenience, long-term storage, and enhanced taste. These include:
instant noodles;
sweet breakfast cereals;
frozen pizzas and lasagnas;
store-bought meatballs, dumplings, and nuggets;
powders and bouillon cubes for soups;
all sodas and energy drinks;
fruit nectars with added sugar;
ketchup, mayonnaise, and various sauces;
ready-made muffins and croissants;
chips and nuts with flavor enhancers.
These foods are often devoid of natural nutrients, instead containing fats, sugars, and artificial additives, which leads to high calories and low nutritional value.
Effects on the body
According to the NOVA system, the level of food processing can significantly affect health. The study showed that consumers of UOP consume an average of 500 calories more per day than those who prefer natural products. As a result, after just two weeks, a weight gain of up to 1 kg is possible.
Inflammation and its consequences
Researchers from McMaster University found that C-reactive protein — a key indicator of inflammation and cardiovascular risk — is increased in UOP consumers. As the study leader notes, the body perceives such products as foreign, which causes an inflammatory response.
These adverse effects were observed regardless of body mass index. Subjects who consumed a lot of UOP showed increased levels of insulin and triglycerides, which are associated with diabetes and metabolic disorders. Moreover, the study showed that UOP consumption increases the risk of developing type 2 diabetes by 24% without weight gain.
Consumption factors and their impact
According to research, UOP is typically consumed by individuals with low incomes and limited education. However, the health risks associated with such products are present in all social groups, indicating a need to change food policies at the state level. Researchers emphasize the importance of conscious nutrition.
Advertising often emphasizes the “healthy” properties of UOP, but behind such ads can be hidden a large amount of sugar or salt, which misleads consumers.
How UOP affects digestion
Intensive processing of products disrupts their natural structure, which accelerates their absorption, increases their glycemic load, and hinders the body’s prompt reception of satiety signals. Emulsifiers and artificial sweeteners can also cause inflammation and disrupt the balance of intestinal microflora.
What you can do right now
It is not necessary to completely abandon UOP. It is enough to replace one serving per day: for example, choosing oatmeal instead of sugary cereals or a handful of nuts instead of chips. This approach will help reduce inflammatory markers and improve your overall condition.
Nutritionists advise starting with breakfast and gradually switching to natural products, which will help reduce the consumption of harmful components without making drastic changes to your diet.
