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• A novel NOVA classification system was introduced based on different food processing degrees • Global consumption of ultra-processed foods (UPFs) has increased dramatically • The rapid rise of UPFs brings up human health concerns • Long-term intake of UPFs leads to addiction due to the additives including fat, caffeineand sugar • Large cohort studies showed UPFs increase the risk of chronic diseases and death The global consumption of ultra-processed foods (UPFs) has surged in recent decades, driven by shifts in lifestyle, dietary patterns, and socioeconomic dynamics, with accelerated growth observed post-COVID-19 pandemic. Defined as industrially formulated ready-to-consume products, UPFs undergo extensive processing involving additives such as flavour enhancers, emulsifiers, stabilisers, and artificial pigments. This process disrupts the natural food matrix and raises significant concerns regarding long-term health implications. This review systematically analyses global UPF consumption trends across nations and critically evaluates the health risks associated with dietary additives in UPFs, with a focus on fat, sugar, and caffeine-induced addictive eating behaviours. A novel NOVA-based classification framework is proposed to categorise foods by processing intensity, complemented by comparative analysis of global consumption data. Furthermore, we syntheze evidence from eight longitudinal cohort studies encompassing 522,682 participants to elucidate correlations between UPF intake and elevated incidence rates of obesity, cardiometabolic disorders (cardiovascular disease and type 2 diabetes), functional gastrointestinal syndromes, and specific cancers. These findings provide critical insights for public health initiatives and food industry practices, advocating for precision in food safety regulation and processing technology optimization.
Luo et al. (Mon,) studied this question.