This research investigates the relationship between the consumption of ultra-processed foods (UPFs) and obesity by analyzing seven studies, including both cross-sectional and longitudinal designs. The NOVA classification framework is employed to distinguish foods based on their degree of processing, with particular attention given to the adverse health outcomes associated with UPFs, which are characterized by high sugar, fat, and salt content, and low nutritional value. This review also explores potential mechanisms by which UPFs contribute to obesity, including their nutrient composition, impact on satiety, and behavioral factors related to their consumption. The findings indicate that measures should be taken to reduce UPF consumption and encourage healthier dietary habits to combat the global obesity epidemic.
Research Article
Open Access