Ultra-processed foods and human health: Need for urgent physicians' attention

Processed foods have been produced since ancient civilizations, as consumable food available during disasters (natural, war), and off seasons1. With the industrial revolution during the last century, and the continuous growth of the world population, the definition and way of looking at processed foods have changed. These processed foods are useful to counter the food security issue to keep hunger at bay across the globe. Normally, food industries using high-end technologies produce ultra-processed food to preserve it for a longer duration rather than prioritize it to keep their nutritional values intact2. Every year, several chemical compounds are added to the extensive list of food additives. This extensive list is not concerned with nutritional values or potential health hazards leading to long-term health complications. Sometimes, after a prolonged period of selling ultra-processed food products, international bodies ban one particular food additive once major health issues are reported by physicians and major health organizations worldwide3. Unfortunately, the major part of the population has already borne the consequences due to that food additive. Therefore, careful monitoring of long-term health complications of ultra-processed foods in a medical laboratory prior to their commercialization is absolutely necessary. Diseases like cancer, thyroid malfunction, type 2 diabetes, digestive issues, kidney problems, cardiac issues, nutritional imbalance, and chronic non-communicable diseases occur upon long-term consumption of ultra-processed food products