Toxicity assessment of ultra-processed foods on human erythrocytes and Drosophila melanogaster

Background Ultra-processed foods (UPFs) are recognized as major dietary risk factors associated with obesity, cardiovascular disease, cancer, type 2 diabetes, and mental health disorders. According to the NOVA classification, UPFs are industrial formulations containing additives such as colorants, flavor enhancers, emulsifiers, and sweeteners, which contribute to their low nutritional value and high energy density. Diets rich in UPFs can disrupt gut microbiota, promote inflammation and oxidative stress, and introduce genotoxic and carcinogenic risks through certain additives. Furthermore, packaging and contact materials may also contribute to adverse health effects. Aim This study evaluated the in vitro and in vivo toxicity of UPFs in human erythrocytes and Drosophila melanogaster , respectively. Methods Hydroalcoholic extracts were prepared from each UPF, and hemolytic activity was evaluated in human erythrocytes. In vivo toxicity was assessed in a wild type strain of Drosophila melanogaster , with average survival and sex ratio used as biomarkers. Summary Pulparindo ® , Svelty ® powdered milk, and the hot sauces Valentina ® and Costa Brava ® showed the highest hemolytic activity in human erythrocytes. Additives including sodium benzoate, synthetic antioxidants, and artificial colorants were linked to the observed toxicity. Evidence from Drosophila melanogaster supports these findings, underscoring the health risks of frequent UPF intake and the need for public policies promoting healthier food options in Mexico.