Ultra-processed foods (UPF) are defined by the NOVA system as containing five or more ingredients including substances extracted from foods and substances derived from further processing of food components. They may also contain food additives including colors, flavors, non-sugar sweeteners and processing aids found only in UPF. UPF are often attractively packaged and extensively marketed as convenient replacements for less processed foods. Typically high in saturated fat, sugar and salt, and low in micronutrients and fiber, UPF are considered to be energy-dense and nutrient-poor. They are not recommended in national dietary guidelines, with consumption actively discouraged by some (i.e. Brazil). However, recent evidence has shown high consumption across western countries of up to 60% energy intake, and emerging evidence indicates that UPF consumption is associated with poor mental and physical health including cardiovascular disease, cerebrovascular disease, depression and all-cause mortality.
The Food and Agriculture Organization of the United Nations defines sustainable diets as those with low environmental impacts, contributing to food and nutrition security and healthy life for future and present generations. They must optimize natural resources and be protective and respectful for biodiversity and ecosystems. However, the production of UPF is associated with intensive agriculture, contributing significantly to water, energy and land use, carbon dioxide production and greenhouse gas emissions.
However, as a relatively new concept, there is a need for further research related to the health and environmental impacts of UPF. There is a further need for researchers to inform and support policy developers to establish guidelines and novel solutions to address UPF concerns.
We welcome manuscripts with a focus on:
- Health concerns of UPF consumption (metabolic and vascular effects, weight management, inflammation, cognition, mental health, longevity, microbiota etc)
- UPF and the COVID-19 pandemic
- Sustainability aspects of UPF
- UPF among the youth
- Influence of food industry in UPF promotion
- Drivers and barriers towards reducing intake of UPF
- UPF in dietary guidelines
- Behaviour management in reducing intake of UPF
- Legislation to reduce UPF (like sugar-sweetened beverage tax)
- Health promotion/social marketing/nudging behavior to reduce UPF
- UPF as disruptors of cultural identity in CALD and indigenous groups
Ultra-processed foods (UPF) are defined by the NOVA system as containing five or more ingredients including substances extracted from foods and substances derived from further processing of food components. They may also contain food additives including colors, flavors, non-sugar sweeteners and processing aids found only in UPF. UPF are often attractively packaged and extensively marketed as convenient replacements for less processed foods. Typically high in saturated fat, sugar and salt, and low in micronutrients and fiber, UPF are considered to be energy-dense and nutrient-poor. They are not recommended in national dietary guidelines, with consumption actively discouraged by some (i.e. Brazil). However, recent evidence has shown high consumption across western countries of up to 60% energy intake, and emerging evidence indicates that UPF consumption is associated with poor mental and physical health including cardiovascular disease, cerebrovascular disease, depression and all-cause mortality.
The Food and Agriculture Organization of the United Nations defines sustainable diets as those with low environmental impacts, contributing to food and nutrition security and healthy life for future and present generations. They must optimize natural resources and be protective and respectful for biodiversity and ecosystems. However, the production of UPF is associated with intensive agriculture, contributing significantly to water, energy and land use, carbon dioxide production and greenhouse gas emissions.
However, as a relatively new concept, there is a need for further research related to the health and environmental impacts of UPF. There is a further need for researchers to inform and support policy developers to establish guidelines and novel solutions to address UPF concerns.
We welcome manuscripts with a focus on:
- Health concerns of UPF consumption (metabolic and vascular effects, weight management, inflammation, cognition, mental health, longevity, microbiota etc)
- UPF and the COVID-19 pandemic
- Sustainability aspects of UPF
- UPF among the youth
- Influence of food industry in UPF promotion
- Drivers and barriers towards reducing intake of UPF
- UPF in dietary guidelines
- Behaviour management in reducing intake of UPF
- Legislation to reduce UPF (like sugar-sweetened beverage tax)
- Health promotion/social marketing/nudging behavior to reduce UPF
- UPF as disruptors of cultural identity in CALD and indigenous groups
