Ultra-processed foods, falling under group 4 of the Nova classification system, are man ufactured from processed food ingredients such as oils, fats, sugars, starch, and protein
isolates, containing minimal to no whole food. They commonly incorporate flavorings,
colorings, emulsifiers, and various cosmetic additives to enhance their palatability. Ultra processed foods have become increasingly prevalent in contemporary society owing
to their convenience, affordability, extended shelf life, and enhanced taste and aroma
through additives. This surge in the consumption of ultra-processed foods has sparked
discussions regarding its adverse health effects. Numerous studies have highlighted that
an increased intake of ultra-processed foods elevates the risk of metabolic disorders,
such as cardiovascular diseases, obesity, and diabetes, along with an increased risk of
various cancers. Moreover, its association with an increased mortality risk underscores
the importance of recognizing that opting for these foods based solely on taste and con venience is risky. Thus, by recognizing dietary habits as modifiable factors that can pre vent health issues, maintaining a balanced diet with diverse nutrient intakes is crucial for
overall health. Therefore, raising awareness and understanding of ultra-processed food
consumption can significantly contribute to promoting healthy lifestyles.