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Ultra-processed foods increase noncommunicable chronic disease risk
The likelihood of receiving a diagnosis of a non-communicable chronic disease may be high among habitual consumers of ultra-processed foods.
This study explored the link between the frequency of ingestion of ultra-processed foods and an individual's propensity of developing a non-communicable chronic disease. Researchers sifted through data drawn out from 38 scientific publications.
Researchers noticed that most cases of non-communicable chronic disease, such as hypertension, diabetes, and dyslipidemia, occurred among lovers of ultra-processed foods. This study documented that preference for ultra-processed foods may favor the development of non-communicable chronic disease.
Research Summary Information
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2021
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Mariana Zogbi Jardim, Bruna Vieira de Lima Costa, Milene Cristine Pessoa, Camila Kümmel Duarte
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Post-Graduate Program in Nutrition and Health, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. Department of Nutrition and Health, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil; Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil. Electronic address: camila.kummel@gmail.com.
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Yes, Free full text of study was found:
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