Ultra-Processed Diets: The Hidden Threat to Human Health

Abstract

Ultra-processed foods (UPFs) have become a dominant component of modern diets, accounting for over 50% of daily caloric intake in many populations. These highly industrialized food products ranging from sugary beverages and packaged snacks to instant meals and reformulated “health” foods are often rich in refined carbohydrates, added sugars, unhealthy fats, sodium, and a variety of additives such as emulsifiers, artificial sweeteners, colorants, and preservatives. Accumulating evidence links high UPF consumption to a spectrum of adverse health outcomes, including obesity, cardiovascular disease (CVD), type 2 diabetes, hypertension, inflammatory bowel disease (IBD), irritable bowel syndrome (IBS), and colorectal cancer. Emerging studies suggest that the harmful effects of UPFs may operate through multiple biological pathways, including disruption of the gut microbiome, increased intestinal permeability, chronic inflammation, and impairment of the microbiota–gut– brain axis.

Furthermore, UPFs may exhibit addictive properties by stimulating the brain’s reward circuitry, potentially leading to compulsive eating behaviours that mirror substance use disorders. These addictive patterns are associated with higher dropout rates in weight loss programs and reduced long-term success in obesity treatment. UPFs may also expose consumers to endocrine-disrupting compounds such as bisphenol A (BPA) and inorganic phosphates, both of which are linked to hormonal imbalances, oxidative stress, and increased cardiovascular risk. Additionally, the structural and chemical alterations that occur during food processing can reduce nutrient bioavailability and negatively impact metabolic regulation, lipid profiles, and blood sugar control. Despite the growing body of observational data, clinical trials directly testing the effects of UPFs on gut health, metabolic disease, and long-term outcomes.