Poor diet quality is strongly associated with elevated risk of cardiovascular disease morbidity
and mortality. This scientific statement emphasizes the importance of dietary patterns …

Epidemiological studies have suggested a role for ultra-processed foods in numerous
chronic inflammatory diseases such as inflammatory bowel diseases and metabolic …

This systematic review and meta‐analysis investigated the association between
consumption of ultraprocessed food and noncommunicable disease risk, morbidity and …

Understanding the drivers and dynamics of global ultra‐processed food (UPF) consumption
is essential, given the evidence linking these foods with adverse health outcomes. In this …

Ultra-processed foods are industrially manufactured ready-to-eat or ready-to-heat
formulations containing food additives and little or no whole foods, in contrast to processed …

Prospective cohort studies show that higher intakes of ultra-processed food (UPF) increase
the risk of obesity and obesity-related outcomes, including cardiovascular disease, cancer …

Minimising environmental impacts and prioritising the production of nutritious foods are
essential qualities of a sustainable food system. Ultra-processed foods (UFPs) are …

A debate is ongoing on the significance and appropriateness of the NOVA classification as a
tool for categorizing foods based on their degree of processing. As such, the role of ultra …

Background Ultra-processed foods (UPF) have become a staple of the diet in many
countries, concomitant with increases in non-communicable diseases including cancer. Aim …

Background The degree of food processing may be an important dimension of diet in how it
relates to health outcomes. A major challenge is standardizing food processing classification …