The manufacturing of ultra-processed foods is an industrial process that involves the transformation of raw materials into highly refined and convenient food products for consumption.
Food goes through several processing stages, adding ingredients, preservatives and chemical additives to improve flavor, texture, durability and appearance.
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Thus, ultra-processed foods are known for being rich in empty calories, added sugars, saturated fats and sodium, while lacking essential nutrients.
Therefore, the ultra-processed foods are often associated with health problems, such as obesity, diabetes type 2, cardiovascular disease and other diet-related disorders.
In this context, a recent study revealed worrying data about this type of “food” in Brazil. The conclusion of the research was conducted by the State University of Rio de Janeiro (UERJ).
There was collaboration with the Center for Epidemiological Research in Nutrition and Health at the University of São Paulo (Nupens-USP) and other institutions. Finally, the study was published in the journal “Scientific Reports”. Know more!
The study involved the analysis of 10,000 products classified as ultra-processed, which are formulations of substances derived from food fractionation.
Such products include soft drinks, packaged snacks, packaged breads, margarine, cookies, sweets, chocolates, breakfast cereals and fruit-flavored drinks, among others.
The researchers examined packaged foods available at large supermarket chains, since most people purchase such items from these stores.
According to the study, 97.1% of the ultra-processed products analyzed contained at least one critical ingredient in excess, such as sodium, fats and free sugars.
(Image: disclosure)
Excessive consumption of such components is associated with chronic diseases, such as obesity, diabetes, hypertension and cardiovascular diseases.
Furthermore, 82.1% of products contained cosmetic additives, which are ingredients used to enhance color, flavor or texture.
The combination of these two factors led researchers to identify that 98.8% of the foods analyzed had the potential to cause health problems.
This is because some of them had both undesirable characteristics, while others had at least one of them.
The lack of detailed information on labels about the amount of additives used makes it difficult to determine the impact specific to each ingredient, which increases concerns about the health risks associated with food consumption ultra-processed.
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