Ultra-Processed Foods, Dietary Quality and Human Health
A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".
Deadline for manuscript submissions: 20 July 2025 | Viewed by 816
Special Issue Editor
Special Issue Information
Dear Colleagues,
A plethora of epidemiological studies demonstrate associations between the high consumption of ultra-processed food (UPF) and the risk of almost any non-communicable disease (NCD), disease-specific mortality, and all-cause mortality. Observational studies have notable limitations, as have the different food classification systems, and proof of causality and its distinct mechanisms is still lacking. Although intuitive and apparently plausible, the concept of UPF is intricate and has been challenged by mechanistic studies. Moreover, calls for a regulatory restriction of UPF marketing and consumption would have an impact not only on food safety, nutrient supply, and dietary habits, but also on sustainability, food fortification, resource efficiency, food waste, planetary health goals, and socio-economic perspectives. Therefore, different dimensions have to be taken into account when assessing the consequences of dietary recommendations that are not based on nutrients, but on the degree of food processing.
Prof. Dr. Martin Smollich
Guest Editor
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Keywords
- ultra-processed food
- NOVA classification
- non-communicable diseases
- food systems
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