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Ultra Processed Foods and Human Health
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First Department of Internal Medicine, Sismanogleio General Hospital, 15126 Athens, Greece
Dr. Dimitris Kounatidis
Department of Internal Medicine, Hippokration General Hospital, 114 Vassilissis Sofias Str., 11527 Athens, Greece
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Ultra Processed Foods and Human Health

Abstract submission deadline
31 October 2025
Manuscript submission deadline
31 December 2025
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Topic Information

Dear Colleagues,

Ultra-processed foods (UPFs) comprise foods that have undergone extensive industrial processing, ranging from the addition of sweeteners and emulsifiers to the formation of chemicals during preparation and packaging. UPFs are intended to be more palatable and appealing to consumers, with longer lasting shelf times. Due to UPF being easy to find and consume, their consumption has increased significantly and alarmingly worldwide over the past two decades. The purpose of this Topic is to delve into the association between UPF consumption and non-communicable diseases. Original articles as well as review manuscripts aiming to shed light on the relationship between UPFs and the development of non-communicable disorders are more than welcome in this Topic.

Dr. Natalia G. Vallianou
Dr. Dimitris Kounatidis
Topic Editors

Keywords

  • ultra-processed foods (UPFs)
  • non-communicable diseases
  • sweeteners
  • emulsifiers

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Foods
foods 		5.1 8.7 2012 14.9 Days CHF 2900 Submit
Nutrients
nutrients 		5.0 9.1 2009 12.9 Days CHF 2900 Submit
Applied Sciences
applsci 		2.5 5.5 2011 19.8 Days CHF 2400 Submit

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Published Papers (1 paper)

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18 pages, 1598 KiB  
Review
Ultra-Processed Foods and Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD): What Is the Evidence So Far?
by Eleni V. Geladari, Dimitris Kounatidis, Gerasimos Socrates Christodoulatos, Sotiria Psallida, Argyro Pavlou, Charalampia V. Geladari, Vassilios Sevastianos, Maria Dalamaga and Natalia G. Vallianou
Nutrients 2025, 17(13), 2098; https://doi.org/10.3390/nu17132098 - 24 Jun 2025
Viewed by 429
Abstract
Ultra-processed foods (UPFs) are foods that have undergone extensive industrial processing, with the addition of emulsifiers and sweeteners together with various chemicals originating during preparation and the packaging procedures. UPFs are intended to be more palpable, long lasting, and easier to find and [...] Read more.
Ultra-processed foods (UPFs) are foods that have undergone extensive industrial processing, with the addition of emulsifiers and sweeteners together with various chemicals originating during preparation and the packaging procedures. UPFs are intended to be more palpable, long lasting, and easier to find and consume. However, their widespread use has been linked to various disorders, including insulin resistance, type 2 diabetes (T2D), obesity, and lately metabolic dysfunction-associated steatotic liver disease (MASLD). Given that MASLD is primarily driven by excessive fat accumulation in the liver and considering the high energy density and poor nutritional quality of UPFs, a plausible link has emerged between elevated UPF intake and increased MASLD risk. The aim of this review is to synthesize current data regarding the pathophysiological mechanisms underlying MASLD, the role of UPF overconsumption in its development, and potential strategies to prevent disease progression towards metabolic dysfunction-associated steatohepatitis (MASH), fibrosis, and cirrhosis. Special focus is placed on the contribution of UPFs to these processes, highlighting the importance of minimizing their consumption as supported by contemporary research. Full article
(This article belongs to the Topic Ultra Processed Foods and Human Health)
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