Now the dominant source of calories in our diets, ultraprocessed foods have been targeted as a key driver behind increasing rates of several gastrointestinal diseases.
, since early hominoids first cooked meat over open fires. Humans later learned processing techniques to make food safer, tastier, and longer lasting.
UPFs are more durable, cheaper products, but they are often nutrient-deficient and high in calories, sugar, fat, salt, and a host of additives.Here's a primer on some of the latest data around UPFs and their potentially adverse role in gastrointestinal health.Processed foods are manufactured with minimal alterations from their natural state, such as by adding salt, sugar, or oil. Examples include fruit preserved in syrup and vegetables preserved in vinegar or by pickling.
Children who consume high levels of UPFs also have significant alterations in their metabolome, potentially leaving them vulnerable to poorer metabolic health and increased risk for overweight/obesity, according toover the past decade
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