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Ultra-processed foods increase noncommunicable chronic disease risk
Mariana Zogbi Jardim1, Bruna Vieira de Lima Costa2, Milene Cristine Pessoa2
1Post-Graduate Program in Nutrition and Health, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil.
Nutrition Research (New York, N.Y.)
|November 19, 2021
Summary
Ultra-processed foods and drinks (UPFD) increase noncommunicable chronic disease (NCD) risk, while unprocessed and minimally processed foods (MPF) may offer protection. This systematic review highlights the impact of food processing on NCDs.
Area of Science:
- Nutrition Science
- Public Health
- Epidemiology
Background:
- The NOVA classification categorizes foods based on processing level.
- Existing research links food processing to health outcomes, but associations with all noncommunicable chronic diseases (NCDs) are not fully established.
- Dietary patterns significantly influence the risk and progression of NCDs.
Purpose of the Study:
- To systematically review the association between intake of foods classified by the NOVA system and NCDs.
- To investigate the hypothesis that ultra-processed foods and drinks (UPFD) and processed foods (PF) elevate NCD risk, while unprocessed (UPF) and minimally processed foods (MPF) may be protective.
Main Methods:
- Systematic review of observational studies conducted up to January 2021.
- Comprehensive literature search across major databases (SCOPUS, MEDLINE, EMBASE, WEB OF SCIENCE, SCIELO) and manual searches.
- Inclusion of 38 articles from 2217 identified citations meeting eligibility criteria.
Main Results:
- Higher consumption of UPFD was positively associated with obesity and the development of various NCDs, including hypertension, diabetes, and dyslipidemia.
- Few studies demonstrated a protective effect of unprocessed (UPF) and minimally processed foods (MPF) against NCDs.
- A significant association was found between UPFD intake and increased NCD risk.
Conclusions:
- Ultra-processed foods and drinks (UPFD) consumption is linked to an increased risk of noncommunicable chronic diseases (NCDs).
- Unprocessed (UPF) and minimally processed foods (MPF) may reduce the risk of NCDs.
- Policy interventions to reduce UPFD intake are recommended to improve dietary quality and decrease NCD incidence.
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