Ultra Processed Foods News and Research

RSS

Ultra-processed foods (UPFs) are industrially manufactured goods that contain additives like colors, flavors, emulsifiers, and preservatives, as well as materials that have been extracted from food, such as oils, fats, sugars, starches, and protein isolates. These goods, which include packaged snacks, sugary drinks, instant noodles, and prepared meals, are made to be shelf-stable, convenient, and extremely palatable. Despite the fact that they are frequently high in energy and low in nutrients, their consumption has grown significantly worldwide. There are calls for public health policies to limit the use of UPFs due to mounting evidence that they are linked to negative health outcomes, such as obesity, type 2 diabetes, cardiovascular disease, and certain types of cancer.

Mediterranean diet linked to improved sperm quality

A study in the journal Nutrients finds that adherence to the Mediterranean diet positively correlates with improved sperm parameters in men. This observational cross-sectional study, involving 300 non-obese males, revealed that higher adherence to the diet is associated with better sperm motility, morphology, viability, and count, suggesting that diet can be a crucial factor in male fertility.

5 Dec 2023

Diets play a major role in reducing the risk of Alzheimer's disease

In a detailed study, Diet's Role in Modifying Risk of Alzheimer's Disease: History and Present Understanding published in the Journal of Alzheimer's Disease, we can finally see which diets are helpful in reducing the risk of developing Alzheimer's disease.

4 Dec 2023

Study reveals surprising findings on what influences our food choices

Characteristics of food (e.g., composition) and its contribution to food reward/preference and liking.

29 Nov 2023

Study links ultra-processed food consumption to increased risk of head and neck cancers

A recent European Journal of Nutrition study explored the risk of oesophageal adenocarcinoma (OAC) and head and neck cancer (HNC) posed by the consumption of ultra-processed foods (UPFs).

24 Nov 2023

Eating more ultra-processed foods may increase risk of upper aerodigestive tract cancers

Eating more ultra-processed foods (UPFs) may be associated with a higher risk of developing cancers of upper aerodigestive tract (including the mouth, throat and oesophagus), according to a new study led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC).

22 Nov 2023

Consumption of UPFs increases the risk of cancer and cardiometabolic multimorbidity

The association between UPF consumption and cancer, cardiovascular disease, and type 2 diabetes.

17 Nov 2023

New EU project aims to promote healthy and eco-friendly Mediterranean lifestyle

Within the past few decades, dietary habits have shifted dramatically toward the consumption of ultra-processed foods and drinks (UPFDs).

14 Nov 2023

Ongoing study investigates if ultra-processed foods influence brain chemistry and obesity risk in young adults

Researchers are exploring how diets high in ultra-processed foods influence reward processing in the brain and potentially lead to increased food intake and obesity in young adults. This trial aims to clarify the effects of these foods on brain chemistry and decision-making during a critical developmental stage.

9 Nov 2023

Study shows link between food insecurity and liver disease in teens

Teens from low-income families experiencing food insecurity are developing the most common form of liver disease twice as often as those who have easier access to food, likely because they rely on low-cost, ultra-processed foods, according to a study scheduled for presentation at The Liver Meeting, held by the American Association for the Study of Liver Diseases.

7 Nov 2023

Balancing act: Navigating elimination diets in allergic kids without compromising nutrition

Recent research underscores the importance of careful management of elimination diets in children with food allergies, ensuring nutritional balance and support for growth. The study advocates for a multidisciplinary approach to help children avoid allergens without compromising their overall health and development.

2 Nov 2023

Eating ultra-processed foods puts your liver at risk, new study warns

Research found a significant link between the consumption of ultra-processed foods (UPFs) and increased risks of non-alcoholic fatty liver disease, liver cirrhosis, and severe hepatic illnesses. The findings suggest that reducing UPF intake could be key to enhancing liver health and well-being.

25 Oct 2023

Early eating habits shape celiac disease risk in young kids, study shows

This long-term study reveals that dietary patterns in the first two years of life can significantly influence the risk of developing celiac disease autoimmunity (CDA) and celiac disease in genetically predisposed children. High intake of vegetable fats and milk at 9 months reduced CDA risk, while at 24 months, certain foods like wheat and vegetable fats increased the risk, emphasizing the role of non-gluten dietary factors.

17 Oct 2023

Impact of ketogenic diets on breast cancer

The therapeutic potential of the ketogenic diet (KD) for breast cancer (BC).

17 Oct 2023

New research calls for shift in thinking about ultra-processed food addiction

Researchers from the United States, Brazil, and Spain, including scientists with the Fralin Biomedical Research Institute at VTC, published an analysis in a special edition of the British Medical Journal with a timely and controversial recommendation: It's time for an international shift in the way we think about ultra-processed food.

9 Oct 2023

Long-term consumption of ultra-processed foods may increase depression risk

The effects of ultra-processed food (UPF) on mental health.

25 Sep 2023

Mediterranean diet supercharges skin treatment, clears up atopic dermatitis in teen

Study reports on a 14-year-old boy with atopic dermatitis who experienced complete symptom resolution after combining monoclonal antibody treatment with a Mediterranean diet. Highlighting the role of diet in managing inflammatory skin conditions, the case study suggests the therapeutic potential of integrating dietary changes with medical treatment for improved outcomes.

10 Sep 2023

High intake of emulsifiers may increase risk of cardiovascular disease

High intake of several emulsifiers (part of the 'E numbers' group of food additives), widely used in industrially processed foods to improve texture and extend shelf-life, is associated with increased risk of cardiovascular disease (CVD), suggests a study published by The BMJ today.

7 Sep 2023

Cracking the obesity code: The protein leverage hypothesis

The research paper presents an integrative approach to understanding obesity, focusing on the protein leverage hypothesis (PLH) to examine how protein intake affects energy imbalance. It combines insights from nutritional ecology, ecological sciences, and nutritional geometry, suggesting that protein deficiency and amino acid imbalances could drive increased food intake and contribute to obesity.

6 Sep 2023

Study suggests increased frequency of emotional overeating during university closures due to the COVID-19 pandemic

Researchers conducted an online survey to assess the frequency of overeating episodes during the COVID-19 pandemic.

4 Sep 2023

Two studies find link between ultra-processed food and increased risk of heart attack, stroke

Recent news stories have reported that eating ultra-processed food increases the risk of heart attack and stroke, based on results from two new research studies.

30 Aug 2023