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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 2
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Ultra-processed food consumption and adult obesity risk: a systematic review and dose-response meta-analysis

Sajjad Moradia Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
,
Mohammad Hassan Entezaria Department of Clinical Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, IranCorrespondence[email protected]
,
Hamed Mohammadib Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
,
Ahmad Jayedic Department of Community Nutrition, School of Nutritional Science and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
,
Anastasia-Viktoria Lazaridid The Early Life Research Unit, Division of Child Health, Obstetrics and Gynaecology, University of Nottingham, Nottingham, UK
,
Mohammad ali Hojjati Kermanie Clinical Tuberculosis and Epidemiology Research Center, National Research Institute of Tuberculosis and Lung Diseases (NRITLD), Masih Daneshvari Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
&
Maryam Miraghajanif Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
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Pages 249-260 | Published online: 30 Jun 2021

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Yin Zhang & Edward L. Giovannucci. (2023) Ultra-processed foods and health: a comprehensive review. Critical Reviews in Food Science and Nutrition 63:31, pages 10836-10848.
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Hillary Nascimento Coletro, Josefina Bressan, Amanda Popolino Diniz, Helen Hermana Miranda Hermsdorff, Adriano Marçal Pimenta, Adriana Lúcia Meireles, Raquel de Deus Mendonça & Júlia Cristina Cardoso Carraro. (2023) Habitual polyphenol intake of foods according to NOVA classification: implications of ultra-processed foods intake (CUME study). International Journal of Food Sciences and Nutrition 74:3, pages 338-349.
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Articles from other publishers (16)

Vinicius M. Valicente, Ching-Hsuan Peng, Kathryn N. Pacheco, Luotao Lin, Elizabeth I. Kielb, Elina Dawoodani, Afsoun Abdollahi & Richard D. Mattes. (2023) Ultraprocessed Foods and Obesity Risk: A Critical Review of Reported Mechanisms. Advances in Nutrition 14:4, pages 718-738.
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Stacey Lockyer, Ayela Spiro, Sarah Berry, Jibin He, Shefalee Loth, Andrea Martinez‐Inchausti, Duane Mellor, Monique Raats, Milka Sokolović, Santosh Vijaykumar & Sara Stanner. (2023) How do we differentiate not demonise – Is there a role for healthier processed foods in an age of food insecurity? Proceedings of a roundtable event. Nutrition Bulletin 48:2, pages 278-295.
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Joseph Whittaker. (2023) Dietary trends and the decline in male reproductive health. Hormones 22:2, pages 165-197.
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Maísa Miranda Araújo, Nathalia Pizato, Lorrany Santos Rodrigues, Laila Santos de Andrade, Verena Duarte de Moraes, Kênia Mara Baiocchi de Carvalho, Eliane Said Dutra, Patrícia Borges Botelho & Vivian Siqueira Santos Gonçalves. (2023) Development and Validation of Protocol Based on Brazilian Dietary Guidelines for Adults with Diabetes Mellitus Who Attended Primary Health Care. International Journal of Environmental Research and Public Health 20:10, pages 5784.
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Donato Angelino, Monica Dinu, Barbara Gandossi, Nicoletta Pellegrini & Daniela Martini. (2023) Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study. Nutrients 15:8, pages 2013.
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Ligia J. Dominguez, Nicola Veronese, Giovanna Di Bella, Claudia Cusumano, Angela Parisi, Federica Tagliaferri, Stefano Ciriminna & Mario Barbagallo. (2023) Mediterranean diet in the management and prevention of obesity. Experimental Gerontology 174, pages 112121.
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Marta Tristan Asensi, Antonia Napoletano, Francesco Sofi & Monica Dinu. (2023) Low-Grade Inflammation and Ultra-Processed Foods Consumption: A Review. Nutrients 15:6, pages 1546.
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Junxiu Liu, Eurídice Martinez Steele, Yan Li, Stella S. Yi, Carlos A. Monteiro & Dariush Mozaffarian. (2023) Consumption of Ultraprocessed Foods and Body Fat Distribution Among U.S. Adults. American Journal of Preventive Medicine.
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Dong Hang, Lu Wang, Zhe Fang, Mengxi Du, Kai Wang, Xiaosheng He, Neha Khandpur, Sinara L Rossato, Kana Wu, Zhibin Hu, Hongbing Shen, Shuji Ogino, Andrew T Chan, Edward L Giovannucci, Fang Fang Zhang & Mingyang Song. (2023) Ultra-processed food consumption and risk of colorectal cancer precursors: results from 3 prospective cohorts. JNCI: Journal of the National Cancer Institute 115:2, pages 155-164.
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Zhening Liu, Hangkai Huang, Yan Zeng, Yishu Chen & Chengfu Xu. (2022) Association between ultra-processed foods consumption and risk of non-alcoholic fatty liver disease: a population-based analysis of NHANES 2011–2018. British Journal of Nutrition, pages 1-9.
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Valeria A. Bertoni Maluf, Sophie Bucher Della Torre, Corinne Jotterand Chaparro, Fabiën N. Belle, Saman Khalatbari-Soltani, Maaike Kruseman, Pedro Marques-Vidal & Angeline Chatelan. (2022) Description of Ultra-Processed Food Intake in a Swiss Population-Based Sample of Adults Aged 18 to 75 Years. Nutrients 14:21, pages 4486.
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Rahbika Ashraf, Alison M. Duncan, Gerarda Darlington, Andrea C. Buchholz, Jess Haines & David W. L. Ma. (2022) The degree of food processing is associated with anthropometric measures of obesity in Canadian families with preschool-aged children. Frontiers in Nutrition 9.
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Yuan Li, Huijun Wang, Puhong Zhang, Barry M. Popkin, Daisy H. Coyle, Jingmin Ding, Le Dong, Jiguo Zhang, Wenwen Du & Simone Pettigrew. (2022) Nutritional Quality of Pre-Packaged Foods in China under Various Nutrient Profile Models. Nutrients 14:13, pages 2700.
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Marilyn Tseng, Camille J. Grigsby, Abigail Austin, Samir Amin & Aydin Nazmi. (2022) Sensory-Related Industrial Additives in the US Packaged Food Supply. Frontiers in Nutrition 8.
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Samuel J. Dicken & Rachel L. Batterham. (2021) The Role of Diet Quality in Mediating the Association between Ultra-Processed Food Intake, Obesity and Health-Related Outcomes: A Review of Prospective Cohort Studies. Nutrients 14:1, pages 23.
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Fumi Hayashi & Yukari Takemi. (2021) Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults. Nutrients 13:11, pages 3864.
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