Next Article in Journal
Electrolyte Intake and Major Food Sources of Sodium, Potassium, Calcium and Magnesium among a Population in Western Austria
Previous Article in Journal
Effects of Dietary Fibres on Acute Indomethacin-Induced Intestinal Hyperpermeability in the Elderly: A Randomised Placebo Controlled Parallel Clinical Trial

Ultra-Processed Foods and Health Outcomes: A Narrative Review

School of Exercise and Nutrition Science, Deakin University, Geelong 3217, Australia
Institute for Physical Activity and Nutrition, Deakin University, Geelong 3217, Australia
Department of Nutrition, Bjørknes University College, 0456 Oslo, Norway
Author to whom correspondence should be addressed.
Nutrients 2020, 12(7), 1955;
Received: 26 May 2020 / Revised: 12 June 2020 / Accepted: 15 June 2020 / Published: 30 June 2020
(This article belongs to the Section Nutrition and Public Health)
The nutrition literature and authoritative reports increasingly recognise the concept of ultra-processed foods (UPF), as a descriptor of unhealthy diets. UPFs are now prevalent in diets worldwide. This review aims to identify and appraise the studies on healthy participants that investigated associations between levels of UPF consumption and health outcomes. This involved a systematic search for extant literature; integration and interpretation of findings from diverse study types, populations, health outcomes and dietary assessments; and quality appraisal. Of 43 studies reviewed, 37 found dietary UPF exposure associated with at least one adverse health outcome. Among adults, these included overweight, obesity and cardio-metabolic risks; cancer, type-2 diabetes and cardiovascular diseases; irritable bowel syndrome, depression and frailty conditions; and all-cause mortality. Among children and adolescents, these included cardio-metabolic risks and asthma. No study reported an association between UPF and beneficial health outcomes. Most findings were derived from observational studies and evidence of plausible biological mechanisms to increase confidence in the veracity of these observed associations is steadily evolving. There is now a considerable body of evidence supporting the use of UPFs as a scientific concept to assess the ‘healthiness’ of foods within the context of dietary patterns and to help inform the development of dietary guidelines and nutrition policy actions. View Full-Text
Keywords: ultra-processed food; health outcomes; dietary patterns; NOVA; food processing; obesity ultra-processed food; health outcomes; dietary patterns; NOVA; food processing; obesity
Show Figures

Figure 1

MDPI and ACS Style

Elizabeth, L.; Machado, P.; Zinöcker, M.; Baker, P.; Lawrence, M. Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients 2020, 12, 1955.

AMA Style

Elizabeth L, Machado P, Zinöcker M, Baker P, Lawrence M. Ultra-Processed Foods and Health Outcomes: A Narrative Review. Nutrients. 2020; 12(7):1955.

Chicago/Turabian Style

Elizabeth, Leonie; Machado, Priscila; Zinöcker, Marit; Baker, Phillip; Lawrence, Mark. 2020. "Ultra-Processed Foods and Health Outcomes: A Narrative Review" Nutrients 12, no. 7: 1955.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop