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Nutrients
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Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases—2nd Edition
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Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases—2nd Edition

A Special Issue of Nutrients (ISSN 2072-6643) belonging to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 20 January 2027 | Viewed by 2295

Editors

Dr. Mariana Di Lorenzo

E-Mail Website
Guest Editor
Physiology Nutrition Unit, Department of Clinical Medicine and Surgery, University of Naples Federico II, Via Sergio Pansini 5, 80131 Napoli, Italy
Interests: obesity; visceral adiposity; metabolic disorders; eating habits; ultra-processed food; adipose tissue
Special Issues, Collections and Topics in MDPI journals
Dr. Maria Serena Lonardo

E-Mail Website
Guest Editor Assistant
Physiology Nutrition Unit, Department of Clinical Medicine and Surgery, University of Naples Federico II, Via Sergio Pansini 5, 80131 Naples, Italy
Interests: nutrition; obesity; metabolism; diet; food quality; UPFs; chronic kidney disease; bariatric surgery; obesity drug therapy; sarcopenic obesity; body composition

Special Issue Information

Dear Colleagues,

Ultra-processed foods (UPFs), as defined using the Nova food classification system, encompass a broad range of manufactured products that are predominantly made of industrial ingredients with little or no whole foods. UPFs present some peculiarities: they are highly palatable, ready to eat, economical, have attractive packaging, and are supported by multi-media and other aggressive advertising campaigns; in addition, from a nutritional point of view, these foods are high in energy, with large amounts of sugar, salt, saturated fat, trans fat, and additives such as emulsifiers and preservatives, while being low in vitamins, fiber and other essential micronutrients. All these characteristics raise concerns about the overall quality of the diet and the health of populations in general. Indeed, emerging evidence suggests that such properties may lead to synergistic or combined consequences for chronic inflammation, obesity and non-communicable diseases including cancer and neurological disorders.

We are pleased to announce the launch of our second Special Issue " Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases—2nd Edition". Building on the success of our previous Special Issue, this Special Issue invites original research, literature reviews and meta-analyses that deepen our understanding of UPFs in worsening health and well-being. Topics of interest include clinical evaluations, mechanistic insights and applications in precision nutrition, clinical prevention, and chronic disease management.

Dr. Mariana Di Lorenzo
Guest Editor

Dr. Maria Serena Lonardo
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • ultra-processed foods
  • inflammation
  • obesity
  • non-communicable diseases
  • neurological disorders
  • cancer
  • eating habits
  • visceral adiposity
  • childhood obesity

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Published Papers (2 papers)

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Research

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15 pages, 1251 KB  
Article
Patterns of Ultra-Processed Food Consumption in a Gluten-Free Diet: A Target for Nutritional Intervention
by Teresa Nestares, María Jiménez-Muñoz, Marta Flor-Alemany, Marta Herrador-López, Lara Bossini-Castillo, Irene Zapata-Martínez, Víctor Manuel Navas-López and Rafael Martín-Masot
Nutrients 2026, 18(13), 2173; https://doi.org/10.3390/nu18132173 - 4 Jul 2026
Cited by 1 | Viewed by 1168
Abstract
Background/Objectives: Celiac disease (CD) is a complex multifactorial disorder driven by genetic susceptibility and environmental triggers, with ultra-processed foods (UPFs) acting as potential disruptors of immune homeostasis. This study aimed to characterize the patterns and temporality of UPF consumption in a pediatric [...] Read more.
Background/Objectives: Celiac disease (CD) is a complex multifactorial disorder driven by genetic susceptibility and environmental triggers, with ultra-processed foods (UPFs) acting as potential disruptors of immune homeostasis. This study aimed to characterize the patterns and temporality of UPF consumption in a pediatric population with CD to provide evidence-based insights that can optimize the nutritional quality of a gluten-free diet (GFD) beyond mere gluten avoidance. Methods: A total of 128 children aged 5–14 years were enrolled, comprising a baseline cohort of 48 children newly diagnosed with CD (pre-GFD), 88 patients who had followed a GFD for at least 6 months (post-GFD), including 44 participants from the pre-GFD cohort prospectively re-evaluated after 12 months and 44 additional patients with established GFD adherence and a control group of 36 healthy children (CTRL). Dietary intake was assessed using three-day 24 h recalls. Food processing levels were determined using the NOVA classification system, and adherence to the Mediterranean Diet was evaluated via the KIDMED index. Results: At baseline, UPFs (NOVA 4) were the primary daily energy source for both celiac patients and controls, accounting for over 57% of total caloric intake, peaking during breakfast (~74%) and afternoon snacks (~81%). Longitudinal analysis showed that the nutritional profile and global UPF consumption remained remarkably stable after 12 months on a GFD, though a significant increase in vitamin B6 intake was observed (0.9 ± 0.4 vs. 1.1 ± 0.5 mg; p = 0.034). However, meal-pattern shifts occurred over the 12 months: celiac children significantly reduced their daily intake of culinary ingredients (NOVA 2; p = 0.029) and processed foods (NOVA 3; p = 0.025). Compared to healthy controls, post-GFD patients exhibited significantly lower Vitamin D intakes (4.6 ± 9.4 vs. 6.2 ± 12.3 µg/day; p = 0.008), meeting only 30.8% of the reference intake. Both groups presented inadequate intakes of iron, calcium, folate, magnesium, and zinc. Conclusions: Pediatric celiac patients exhibit a high, deeply ingrained consumption of UPFs that mirrors healthy controls and persists 12 months after starting a GFD. While the GFD alters meal processing dynamics, it fails to resolve baseline micronutrient insufficiencies and is associated with lower dietary vitamin D intake, highlighting the urgent need for targeted nutritional interventions that focus on whole food quality rather than just gluten elimination. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases—2nd Edition)
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Review

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21 pages, 618 KB  
Review
Diet, Ultra-Processed Foods, and Food Additives in Crohn’s Disease: A Comprehensive Review
by Giovanna Flore, Andrea Deledda and Amalia Di Petrillo
Nutrients 2026, 18(16), 2652; https://doi.org/10.3390/nu18162652 - 14 Aug 2026
Viewed by 889
Abstract
Background and aim: Crohn’s disease (CD) is a chronic inflammatory disorder of the gastrointestinal tract resulting from a complex interplay among genetic susceptibility, immune dysregulation, environmental factors, and alterations in the gut microbiota. Among these, diet has emerged as a key modifiable factor [...] Read more.
Background and aim: Crohn’s disease (CD) is a chronic inflammatory disorder of the gastrointestinal tract resulting from a complex interplay among genetic susceptibility, immune dysregulation, environmental factors, and alterations in the gut microbiota. Among these, diet has emerged as a key modifiable factor influencing intestinal inflammation, barrier integrity, and disease progression. This review aims to critically evaluate the role of dietary patterns and food additives in the pathogenesis and management of Crohn’s disease, with particular emphasis on their effects on intestinal inflammation, epithelial barrier function, and host–microbiota interactions. Methods: A comprehensive literature search was conducted using the PubMed, Scopus, and Web of Science databases up to March 2026. Clinical trials, observational studies, and mechanistic research were included based on their relevance to dietary factors, food additives, and intestinal inflammation in CD. Evidence was synthesized narratively to integrate clinical and experimental findings. Results: Dietary interventions such as the Crohn’s disease exclusion diet (CDED), specific carbohydrate diet (SCD), low-FODMAP diet, and Mediterranean diet (MD) demonstrate varying degrees of efficacy in improving clinical symptoms and, in some cases, inflammatory markers. In contrast, high consumption of ultra-processed foods is consistently associated with increased disease risk and activity. Emerging evidence highlights the role of food additives—particularly emulsifiers and artificial sweeteners—in disrupting gut barrier integrity, promoting dysbiosis, and enhancing inflammatory responses. Recent human studies further suggest that exposure to these compounds may correlate with disease activity, supporting their potential role in CD pathophysiology. Conclusions: Diet plays a significant adjunctive role in the management of Crohn’s disease. Reducing exposure to ultra-processed foods and potentially harmful food additives, while promoting balanced dietary patterns, may improve clinical outcomes. Further research is needed to clarify long-term effects and to develop personalized, evidence-based nutritional strategies for patients with CD. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases—2nd Edition)
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