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Ultra-processed foods are taking up an increasing share of the diet in wealthy countries. Regular consumption of these foods is linked to a higher risk of obesity, type 2 diabetes, cardiovascular diseases, and even premature death. These products, made from fractionated ingredients such as hydrogenated oils or fructose syrups, often contain additives to enhance their taste, texture, or shelf life. Common examples include breakfast cereals, sugary drinks, ready meals, and industrial biscuits.<\/p>\n
Several studies show that these foods encourage people to eat more and gain weight. In one experiment, participants consumed an average of 500 more calories per day on a diet rich in ultra-processed products, despite equivalent intake of calories, sugars, fats, and fiber. Another study found that people eating these foods gained weight more quickly, with an increase of nearly one kilogram in just two weeks. Their often soft texture and altered structure allow for rapid consumption, even before the brain registers fullness. This disrupts the natural signals of hunger and satiety.<\/p>\n
Certain additives, such as emulsifiers, may also weaken the intestinal barrier and promote low-grade inflammation, a phenomenon linked to metabolic disorders. Added sugars, particularly high-fructose corn syrup, are often singled out. While excess fructose can promote fat storage in the liver, studies suggest that the real problem is mainly the excess calories, especially those from sugary drinks.<\/p>\n
Industrial trans fats, found in some processed products like pastries or fried foods, also worsen cardiovascular risks. They raise bad cholesterol, lower good cholesterol, and increase inflammation. Their gradual elimination in many countries has already shown public health benefits.<\/p>\n
Beyond physical effects, high consumption of these foods could also affect the brain. Imaging studies have observed a reduction in the volume of certain brain areas involved in reward and emotion management. These structural changes are associated with an increased risk of neurodegenerative diseases such as dementia or Parkinson\u2019s disease.<\/p>\n
Ultra-processed foods also tend to replace whole, nutritious foods, thereby reducing the overall quality of the diet. They are often lower in fiber, vitamins, and protective compounds like polyphenols, which are found in fruits and vegetables. However, not all ultra-processed foods should be demonized: some, such as whole-grain breads or legume purees, can contribute to a balanced diet, especially in contexts of poverty where access to fresh food is limited.<\/p>\n
The mechanisms explaining these risks are multiple. The high energy density of these products allows for the intake of many calories in a short time. Their hyper-palatable formulation, combining sugars, fats, and salt, also stimulates overeating by activating the brain\u2019s reward circuits. Finally, their often degraded food matrix accelerates nutrient absorption, which can disrupt metabolism and promote weight gain.<\/p>\n
Public policies are beginning to address these issues. Several countries, such as Brazil or Uruguay, now recommend limiting these products. Others, like the United States, include advice to avoid highly processed foods in their latest dietary guidelines. Measures such as banning industrial trans fats, restricting food marketing aimed at children, or improving labeling are also being considered.<\/p>\n
However, solutions cannot be limited to individual advice. Ultra-processed foods are often cheaper and more accessible than whole foods, making them difficult to avoid, especially for disadvantaged populations. A systemic approach is needed: encouraging the industry to reformulate its products, improving access to healthy foods in schools and hospitals, and strengthening nutrition education. Without these structural changes, health inequalities will continue to widen.<\/p>\n
DOI:<\/strong> https:\/\/doi.org\/10.1038\/s44324-026-00116-2<\/a><\/p>\n Title:<\/strong> Ultra-processed foods and cardiometabolic risk: from evidence to policy<\/p>\n Journal:<\/strong> npj Metabolic Health and Disease<\/p>\n Publisher:<\/strong> Springer Science and Business Media LLC<\/p>\n Authors:<\/strong> Hayley M. O\u2019Neill<\/p>\n","protected":false},"excerpt":{"rendered":" Do Ultra-Processed Foods Increase Metabolic Health Risks? Ultra-processed foods are taking up an increasing share of the diet in wealthy countries. Regular consumption of these foods is linked to a higher risk of obesity, type 2 diabetes, cardiovascular diseases, and even premature death. These products, made from fractionated ingredients such as hydrogenated oils or fructose… Continue reading Do Ultra-Processed Foods Increase Metabolic Health Risks?<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4,3],"tags":[],"class_list":["post-25","post","type-post","status-publish","format-standard","hentry","category-health","category-international","category-society","entry"],"_links":{"self":[{"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":1,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":26,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/posts\/25\/revisions\/26"}],"wp:attachment":[{"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/economicsfoundation.com\/en\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}