THE IMPACT OF ULTRA-PROCESSED FOODS ON THE GLOBAL OBESITY EPIDEMIC

Marija Dimitrovska

doi:10.35120/medisij0502093d

Authors

Marija Dimitrovska Zentiva Pharma, Republic of N. Macedonia Author

DOI:

https://doi.org/10.35120/medisij0502093d

Keywords:

obesity, ultra-processed foods, NOVA classification, public health, food industry

Abstract

Obesity has become one of the most urgent health concerns worldwide, shaped by a complicated mix of biological, lifestyle, and environmental influences. Among these, the fast rise in intake of ultra-processed foods (UPFs) has attracted increasing scientific scrutiny. UPFs, defined within the NOVA classification system as industrial formulations composed of refined ingredients and additives, are marked by substantial caloric concentration, excessive sugar, salt, and unhealthy fats, and low nutritional quality. This narrative review synthesizes current epidemiological evidence linking UPF consumption with obesity-related outcomes, including increased body mass index, abdominal adiposity, and metabolic dysfunction. Proposed mechanisms include impaired satiety signaling, alterations in gut microbiota, activation of neurobiological reward pathways, and promotion of chronic low-grade inflammation. While observational studies consistently demonstrate positive associations, methodological challenges and controversies—such as confounding lifestyle factors and limitations in dietary assessment—remain unresolved. Nevertheless, the convergence of biological plausibility and epidemiological findings underscores the immediate need for comprehensive public health strategies aimed at reducing UPF intake. Policy interventions including taxation, labeling, marketing restrictions, and product reformulation may represent critical tools in mitigating the global obesity epidemic.

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