THE IMPACT OF ULTRA-PROCESSED FOODS ON HUMAN HEALTH: A REVIEW OF DISEASE-SPECIFIC RISKS

Abstract

Ultra processed food is those that are more flavorful with good texture and is the least expensive food. There are many components which are added during the processing time to enhance their flavors, texture and odor such as additives, emulsifiers, preservatives and microparticle during different processing techniques. The widespread availability and marketing of ultra processed food have led to significant consumption of ultra processed food mostly in urban population and low- and middle-income countries undergoing nutrition transition. Ultra processed foods are energy dense food that contain high number of salts, sodium and fats with low nutritional value and low amount of fiber, protein and essential vitamins & minerals. These components also possessed damaging effects to health such as obesity, diabetes, cardiovascular disease, cancer and irritable bowel syndrome. In more severe cases these diseases are not preventable and can pose serious threat to health. UPF also has negative effect on mental health, through the disruption of anti-inflammatory biomarkers and are also a source of malnutrition in children due to low-nutrient availability.