The Effect of Ultra-Processed Food Consumption on the Risk of Obesity and Metabolic Disease: A Literature Review

Abstract

The consumption of ultra-processed food (UPF) has risen substantially worldwide, shifting dietary patterns toward products low in fiber and micronutrients but high in added sugar, saturated fat, sodium, and food additives. This shift has been implicated in the rising global prevalence of obesity, excess weight, hypertension and other metabolic disease. This review aims to examine and synthesize scientific evidence on the association between UPF consumption and the risk of obesity and metabolic disease. A literature review was conducted using PubMed and Google Scholar databases with the keywords “ultra-processed food,” “obesity”, “body mass index”, “hypertension”, “metabolic disease”, and “NOVA classification.” Eligible articles consisted of cohort, cross-sectional, and systematic review studies published within the last ten years and meeting the established inclusion criteria. Most reviewed studies reported a significant association between high UPF consumption and increased body mass index, waist circumference, and obesity risk (OR ranging from 1.2 to 1.9 across studies). UPF consumption was also associated with elevated risk of insulin resistance, dyslipidemia, hypertension, and metabolic syndrome, mediated by high energy density, elevated glycemic index, reduced satiety response, gut microbiota disruption, and low-grade chronic inflammation induced by food additives. UPF consumption is consistently associated with an increased risk of obesity and metabolic disease. Nutrition policy measures to limit UPF availability and further longitudinal research are recommended to strengthen the causal evidence base.