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Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases
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Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: 15 February 2026 | Viewed by 22848

Special Issue Editor

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 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, and have attractive packaging, and are also supported by multi-media and other aggressive advertising campaigns; in addition, from a nutritional point of view, these foods are energy-dense foods, with high amounts of sugars, salt, saturated fats, trans fats, and additives such as emulsifiers and preservatives, while being low in vitamins, fibers, 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.

This Special Issue invites original research, literature reviews and meta-analyses that deepen our understanding of how UPFs worsen 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

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Keywords

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

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Published Papers (5 papers)

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Research

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15 pages, 263 KB  
Article
Real-World Snapshot of Dietary Patterns in Subjects Living with Chronic Kidney Disease
by Mariana Di Lorenzo, Maria Serena Lonardo, Mariastella Di Lauro, Martina Chiurazzi, Anna Fiorenza de Giovanni di Santa Severina, Marcella Capuano, Bruna Guida, Rossella Trio, Daniela Pacella, Andrea Memoli and Simona Esposito
Nutrients 2025, 17(24), 3864; https://doi.org/10.3390/nu17243864 - 11 Dec 2025
Viewed by 238
Abstract
Background/Objectives: Chronic kidney disease (CKD) represents a major global public health challenge. Diet plays a central role in CKD management, with guidelines emphasizing individualized intake of energy, macronutrients, and micronutrients in combination with medical treatment. In recent years, increasing attention has been [...] Read more.
Background/Objectives: Chronic kidney disease (CKD) represents a major global public health challenge. Diet plays a central role in CKD management, with guidelines emphasizing individualized intake of energy, macronutrients, and micronutrients in combination with medical treatment. In recent years, increasing attention has been directed toward diet quality and the degree of food processing, particularly the consumption of ultra-processed foods (UPFs), which have been linked to adverse metabolic and renal outcomes. However, limited data are available on the real-life dietary patterns of individuals with CKD who have not yet received structured nutritional counseling. This study aims to describe the dietary habits of adults with CKD compared to healthy controls, in order to better understand nutritional challenges and identify potential targets for dietary intervention in CKD management. Methods: 73 subjects (46.6% M) were enrolled; they attended the Outpatients Clinic of the I.P. “Diet Therapy in transplantation, renal failure and chronic pathology”, University of Naples Federico II. Subjects were divided into two groups based on the presence/absence of CKD, established on the basis of a glomerular filtration rate (eGFR) < 60 mL/min/1.73 m2. Each participant was evaluated for biochemical parameters, anthropometric measurements, body composition, and dietary assessment. Results: CKD group showed a lower caloric intake compared to Control Group. In particular, lipid intake was significantly higher in Control Group whereas carbohydrates intake was higher in CKD Group. No difference was found between the two groups regarding daily protein intake. Dietary sodium and salt intake was found to be lower in CKD Group compared to Control Group and the latter showed a lower omega-6/omega-3 ratio. Interestingly, the consumption of UPF was higher in Control Group compared to CKD Group. Conclusions: This study offers a snapshot of the dietary habits of a cohort from Southern Italy CKD stage 3–5 patients, showing that even in the absence of specific nutritional guidance, individuals were able to implement small lifestyle changes such as UPF and salt intake reduction. However, critical nutritional imbalances in CKD patients show the limits of self-managed diets, highlighting the need for structured nutritional support. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases)
14 pages, 778 KB  
Article
Ultra-Processed Foods Consumption, Mediterranean Diet Adherence and Sociodemographic Correlates in an Italian Adult Population: The UFO Survey
by Emilia Ruggiero, Monica Dinu, Donato Angelino, Giuseppe Di Costanzo, Simona Esposito, Justyna Godos, Giuseppe Grosso, Sofia Lotti, Daniela Martini, Marilena Vitale, Alice Rosi and Marialaura Bonaccio
Nutrients 2025, 17(23), 3651; https://doi.org/10.3390/nu17233651 - 21 Nov 2025
Viewed by 900
Abstract
Background: Although national surveys report increasing ultra-processed foods (UPFs) consumption, updated estimates for Italy are lacking. Given the central role of the Mediterranean Diet (MD), understanding how UPFs contribute to the contemporary Italian diet is essential. This study quantified UPF intake in a [...] Read more.
Background: Although national surveys report increasing ultra-processed foods (UPFs) consumption, updated estimates for Italy are lacking. Given the central role of the Mediterranean Diet (MD), understanding how UPFs contribute to the contemporary Italian diet is essential. This study quantified UPF intake in a convenience sample of Italian adults and examined its main sociodemographic correlates, including MD adherence. Methods: A web-based cross-sectional survey was conducted among Italian adults (≥18 years). Dietary intake was assessed using the validated 94-item NOVA Food Frequency Questionnaire (NFFQ). Associations between sociodemographic factors and NOVA food groups were evaluated using multivariable-adjusted linear regression, expressed as beta coefficients (β) and 95% confidence intervals (95% CI). MD adherence was assessed using the Medi-Lite score. Results: Data from 1629 participants (79.8% women; mean age 42.1 years, range 18–85) recruited between September 2021 and April 2025 were analyzed. Participants resided in Northern (23.4%), Central (40.4%), and Southern Italy (36.2%). UPFs contributed 20.0% (95% CI: 19.5–20.6) of total energy intake, while unprocessed/minimally processed foods, processed culinary ingredients, and processed foods accounted for 39.2%, 9.0%, and 31.8%, respectively. UPF consumption decreased with age (β = −3.34; 95% CI: −5.96 to −0.72 for >64 vs. ≤40 years) and was lower in Central (β = −2.92; 95% CI: −4.31 to −1.53) and Southern Italy (β = −1.51; 95% CI: −3.01 to −0.01) compared to the North. UPF intake showed an inverse linear association with MD adherence. Conclusions: UPFs contribute a modest share of total energy intake among Italian adults, consistent with other Mediterranean populations. Although based on a convenience sample, these findings highlight the relevance of the MD as a dietary model naturally limiting UPF consumption and provide updated evidence on UPF intake and its correlates in Italy. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases)
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15 pages, 942 KB  
Article
Gender Differences in Ultra-Processed Food Consumption and Its Association with Obesity Among Korean Adults
by Seung Jae Lee and Kyung Won Lee
Nutrients 2025, 17(12), 2027; https://doi.org/10.3390/nu17122027 - 18 Jun 2025
Cited by 1 | Viewed by 2956
Abstract
Background/Objectives: This study aimed to examine the association between ultra-processed food (UPF) consumption and obesity in Korean adults. Methods: Data from the 2019 to 2021 Korea National Health and Nutrition Examination Survey were analyzed. Dietary intake and UPF consumption were assessed using the [...] Read more.
Background/Objectives: This study aimed to examine the association between ultra-processed food (UPF) consumption and obesity in Korean adults. Methods: Data from the 2019 to 2021 Korea National Health and Nutrition Examination Survey were analyzed. Dietary intake and UPF consumption were assessed using the NOVA food classification based on 24 h recall data from 9662 participants (aged 19–64 years). The participants were divided into three groups based on the tertile of UPF intake. Obesity was defined as a body mass index of ≥25 kg/m2. Multivariable logistic regression was used to estimate the adjusted odds ratios (AORs) with 95% confidence intervals (CIs) after controlling for potential confounders. Results: Of the participants, 50.2% were men and 49.8% were women. Men consumed more UPFs daily (401.3 g) than women (260.1 g; p < 0.0001). Among the various categories of ultra-processed foods, ‘soft drinks, fruit and vegetable drinks’ were the most frequently consumed by both men and women, with men showing a notably higher intake than women. Compared to the lowest quartile of UPF intake, the highest tertile was significantly associated with obesity in men (AOR: 1.28; 95% CI: 1.05–1.55; p for trend = 0.0003). Conclusions: This study suggests that a high intake of UPFs is associated with increased odds of obesity in men. Further research is needed to elucidate the specific negative health effects of UPFs in different populations, and targeted efforts should promote healthy diets for both men and women. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases)
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Review

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20 pages, 489 KB  
Review
Potential Effects of Low-Calorie Sweeteners on Human Health
by Huang-Pin Chen, Yuan Kao, Meng-Wei Lin, Chun-Te Lee, Hung-Tsung Wu and Hsin-Yu Kuo
Nutrients 2025, 17(17), 2726; https://doi.org/10.3390/nu17172726 - 22 Aug 2025
Viewed by 7888
Abstract
Low-calorie sweeteners (LCS) are widely utilized as sugar substitutes due to their intense sweetness, thermal stability, and applicability in weight management and diabetic-friendly products. However, increasing evidence has raised concerns about their potential long-term effects on metabolic health, glucose regulation, cardiovascular function, carcinogenicity, [...] Read more.
Low-calorie sweeteners (LCS) are widely utilized as sugar substitutes due to their intense sweetness, thermal stability, and applicability in weight management and diabetic-friendly products. However, increasing evidence has raised concerns about their potential long-term effects on metabolic health, glucose regulation, cardiovascular function, carcinogenicity, and gut microbiota composition. This review systematically evaluates the pharmacokinetics, metabolic effects, and associated health outcomes of major LCS. Mechanistically, LCS exert effects via sweet taste receptor-mediated pathways, altering glucose absorption, insulin secretion, and intracellular signaling cascades. Additionally, LCS influence gut microbiota composition, with certain agents promoting dysbiosis and glucose intolerance. While some findings support the metabolic benefits of selected LCS, others underscore potential risks, necessitating cautious interpretation. In conclusion, while LCS offer viable alternatives to sugar, their health effects are context-dependent and may vary across different sweeteners and populations. Long-term, high-quality clinical trials are essential to elucidate their safety and efficacy. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases)
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17 pages, 1424 KB  
Review
Ultraprocessed Foods and Neuropsychiatric Outcomes: Putative Mechanisms
by Mariane Lutz, Marcelo Arancibia, Javier Moran-Kneer and Marcia Manterola
Nutrients 2025, 17(7), 1215; https://doi.org/10.3390/nu17071215 - 30 Mar 2025
Cited by 3 | Viewed by 10265
Abstract
A body of evidence indicates an association between ultraprocessed foods (UPFs) and health outcomes. Most of it has been obtained through preclinical studies, although a number of observational studies substantiate how a high intake of these products increases the risk of neuropsychiatric disorders, [...] Read more.
A body of evidence indicates an association between ultraprocessed foods (UPFs) and health outcomes. Most of it has been obtained through preclinical studies, although a number of observational studies substantiate how a high intake of these products increases the risk of neuropsychiatric disorders, and an increasing amount of dietary intervention studies confirm these findings. The aim of this narrative review is to describe some of the putative mechanisms involved in the deleterious effects of a high intake of UPFs on neuropsychiatric outcomes. A myriad of unhealthy actions may be associated with the consumption of UPFs, and some mechanisms are being discussed. They include UPFs’ high caloric density; their high sugar, sodium, and additives content and low amounts of fiber; and a high palatability that induces overconsumption, acting as obesogens. Moreover, thermal treatment of these foods generates oxidative products such as glycotoxins, lipotoxins, and acrolein, all of which affect the brain. The chemical products act, directly or indirectly, on the gut microbiome and affect the gut–brain axis, causing neuroinflammation, oxidative stress, and neurodegeneration. UPFs also exert various epigenetic effects that affect mental health and might explain the intergenerational inheritance of neuropsychiatric disorders. A diet containing a high proportion of these foods has a low nutritional density, including bioactive protective agents such as antioxidant and anti-inflammatory compounds that promote eubiosis. The evidence shows that UPFs intake affects neuropsychiatric outcomes such as neurodegeneration, cognitive decline, dementia, and mood disorders and reinforces the need to promote a healthy dietary pattern throughout all life stages, thus interfering with the current commercial determinants of health. Full article
(This article belongs to the Special Issue Consumption of Ultra-Processed Foods and Risk of Non-Communicable Diseases)
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