Abstract
The objective of this article is to assess current trends in Latin America with respect to the consumption of ultra-processed foods and non-communicable diseases. This review addresses the rapid growth of the ultra-processed foods market in Latin America which, along with other social and environmental factors, has been shown to be highly influential in the prevalence of non-communicable diseases such as obesity, type 2 diabetes, hypertension and cardiovascular disease, cancer, and all-cause mortality. Ultra-processed foods represent a health concern for a number of reasons. They are generally calorically dense and high in sodium, sugar, and saturated and trans fats, and low in fiber and protein. Additionally, they may contain additives and neoformed compounds that affect health in ways that have not been adequately researched. Furthermore, the packaging of ultra-processed foods may contain hormone disruptors whose effects on humans are not entirely clear. Associations between ultra-processed foods and cardio-metabolic dysfunction, as well as several plausible mechanisms, will be evaluated.
Highlights
Ultra-processed foods (UPF) are food products that have been manufactured through the use of multiple industrial techniques [1]
Only one randomized controlled trial assessing the impact of UPF on cardio-metabolic health has been published, and the findings suggest that UPF consumption can lead to passive overeating and subsequent weight gain [21]
UPF intake is associated with risk of overweight (HR10%: : 1.11, 95% confidence interval (CI): 1.08–1.14) and obesity (HR10%: 1.09, 95% CI:1.05–1.13)
Summary
Ultra-processed foods (UPF) are food products that have been manufactured through the use of multiple industrial techniques [1]. These techniques can include hydrogenation, extrusion, pre-frying and/or the addition of colorants, emulsifiers, and preservatives. Employing ultra-processing techniques allows manufacturers to create products that are hyper-palatable, cheap to produce, easy to market, and able to sit on store shelves or remain in the kitchen cabinet for years without spoiling. While these foods are not new, their consumption is becoming increasingly widespread in Latin America. Latin Americans are becoming increasingly westernized in their food preferences, and the health consequences of this cultural shift are overwhelmingly harmful
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