Ultra-processed foods increase noncommunicable chronic disease risk

Several studies have associated the food processing classification - NOVA - and health, but this is not true for all noncommunicable chronic diseases (NCDs). This study aimed to sys-tematically review the association between the intake of NOVA food groups and NCDs. We hypothesized that ultra-processed foods and drinks (UPFD) and processed foods (PF) could increase the risk of NCDs, and that unprocessed (UPF) and minimally processed foods (MPF) may provide protection. We carried out a systematic review of observational studies in Jan-uary 2021. Searches were performed in SCOPUS, MEDLINE (via PubMed), EMBASE, WEB OF SCIENCE, SCIELO, related articles, hand-searching of reference lists, and direct author con-tact. In all, 2217 citations were identified and 38 articles met the eligibility criteria for inclu-sion in this systematic review. Among the analyzed food groups, higher UPFD consumption was positively associated with obesity and associated with the development of all NCDs, mainly hypertension, diabetes and dyslipidemia. However, only a few studies have demon-strated the protective effect of natural foods and MPF consumption on the occurrence of NCDs. In conclusion, UPF may increase the risk of NCDs, and natural foods and MPF may reduce it. Our results reinforce the need for the implementation of policies to mitigate the intake of UPF by the population, as it would improve the quality of the dietary patterns, and directly impact on the incidence of NCDs. (c) 2021 Elsevier Inc. All rights reserved.

Automated summary

This study found that high consumption of ultra-processed foods and drinks (UPFD) is closely associated with obesity, hypertension, diabetes, and dyslipidemia, while consumption of natural foods and minimally processed foods may have a protective effect. Therefore, it is necessary to reduce the intake of UPFD in order to improve dietary quality and reduce the incidence of NCDs.