Ultra-processed foods increase 'bad' fatty acids in blood, large study finds

 

• There is increasing evidence that ultra-processed foods (UPFs) are harmful to health, but the mechanisms by which they do so are not entirely clear.
• Now, a study has found that people with a high UPF intake have different blood metabolites, with higher levels of ‘bad’ fatty acids and fewer beneficial fatty acids, than those with a lower intake of these foods.
• The research also suggests that UPF consumption may stimulate the production of cholesterol and inhibit healthy lipid processing.

Ultra-processed foods (UPFs) are highly processed foods that contain additives. They generally contain high levels of fat, sugar, carbohydrates, sodium, and energy.

There is increasing evidence that they may be harmful to our health. One recent studyTrusted Source linked UPF intake to 32 adverse health effects, including cardiovascular disease, type 2 diabetes, and obesity.

The study, published in Critical Reviews in Food Science and Nutrition, suggests that not only does excess fat from UPFs enter the blood, but that the foods may also stimulate the body to produce lipids from excess carbohydrates in the diet.