Ultra-Processed Food Consumption as a Risk Factor for Obesity, Metabolic Syndrome, and Cardiovascular Disease: A Narrative Review

Abstract

Background: Ultra-processed foods, defined in the NOVA system as industrial formulations made largely from food-derived substances and additives, are common in modern diets. Their palatability, convenience, shelf life, and contribution to energy intake have raised concerns about cardiometabolic health. Aim: This narrative review summarizes evidence on the association between ultra-processed food consumption and obesity, metabolic syndrome, and cardiovascular disease, with emphasis on biological mechanisms, evidence limitations, and public health implications. Material and methods: Peer-reviewed literature published up to 2026 was reviewed using PubMed and Google Scholar. Priority was given to systematic reviews, meta-analyses, umbrella reviews, cohort studies, observational studies, and mechanistic research. Results: Higher ultra-processed food consumption has been associated with obesity-related outcomes, metabolic syndrome, type 2 diabetes, cardiovascular disease, and cardiovascular mortality. These associations may be partly explained by the unfavorable nutritional profile of UPF-rich diets, including high energy density, added sugars, sodium, unhealthy fats, and low fiber content. Other factors, such as altered food structure, high palatability, selected additives, and displacement of minimally processed foods, may contribute to excessive energy intake, insulin resistance, inflammation, oxidative stress, dyslipidemia, hypertension, endothelial dysfunction, and gut microbiota changes. Conclusions: Ultra-processed food consumption is relevant to cardiometabolic health and should be considered in dietary assessment and prevention strategies. Reducing excessive UPF intake while promoting minimally processed, nutrient-dense foods may support long-term health. Further prospective studies, intervention trials, and mechanistic research are needed to clarify causality, dose-response relationships, and the role of food processing versus nutrient composition.