What is ultra-processed food and how is it related to diet-related diseases?

Ultra-processed food is part of a modern lifestyle and accounts for about 46% of daily energy intake in Germany. Cross-sectional and cohort studies indicate associations between consumption of ultra-processed food and a range of non-communicable diseases (obesity, diabetes, cancer, cardiovascular disease, and depression). As underlying mechanisms, a high energy density, altered food matrix, an unbalanced nutritional composition, high glycemic index, adverse additives, processing- and packaging contaminants are discussed. In order to understand the role of these potential mechanisms and to provide a scientifically based and risk-associated definition of ultraprocessed food it is important to conduct appropriate intervention studies and to improve dietary assessment of processed food in prospective cohort studies.

Automated summary

Ultra-processed food constitutes a significant portion of daily energy intake in Germany and is associated with non-communicable diseases such as obesity, diabetes, cancer, cardiovascular disease, and depression. This association could be attributed to factors like high energy density, imbalanced nutritional composition, high glycemic index, and adverse additives found in ultra-processed food.