Clinical Relevance of Ultra-Processed Food Consumption

Dear Colleagues,

Ultraprocessed food (UPF) consumption is on the rise globally, notably in Western cultures but also in middle- and low-income countries where consumption patterns are reported to be 50 to 70% of caloric intake. Worldwide, an alarming number of epidemiologic studies link high UPF consumption with a significant rise in the number and range of different chronic disease risks and mortalities. UPFs are classified and characterized by their extensive industrial processing (chemical and mechanical) and general taste preference owing in part to higher added salt, sugar, fat and use of sensory-related industrial food additives for preferred texture, taste, and appearance. Cultural and economic factors additionally influence the popularity of UPFs including their cheaper cost, flavor variety, attractive packaging and, most critically, convenience and ease of food preparation. All of these factors contribute to the decades-long surge in UPF consumption by the global general population across age and gender; however, decisive gaps in understanding exist in how these factors contribute to the disturbing rise in adverse health conditions.

To this end, we invite researchers and scholars to provide further understanding to the clinical relevance of high UPF intake by submitting research articles, reviews and perspectives to this Special Issue. We encourage a focus on four areas of clinical concern:

1. A global perspective of evidence linking UPF intake to non-communicable disease risk and mortality;
2. Evidence of mechanisms linking UPF components to chronic disease risk;
3. Clinical criteria (benchmarks) for use in identifying unhealthy UPFs specific to diseases such as obesity, diabetes, cardiovascular disease, chronic kidney disease, cognitive decline and others;
4. Potential practical solutions to reduce UPF consumption and thereby lower adverse health risks.

Understanding these clinical aspects of UPFs will help narrow identification of UPFs of concern from a variety of food categories which could better inform healthy dietary guidelines for all.

Prof. Dr. Jaime Uribarri
Dr. Mona S. Calvo
Guest Editors

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