ultra-processed food
UL-trah PROS-est FOOD
ˈʌltrə ˈprɒsɛst fuːdListen
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Dictionary meaning
a category in the NOVA food classification system, developed by Brazilian epidemiologist Carlos Monteiro, referring to industrial formulations made from extracted food substances and chemical additives with little or no whole food content; characterised by high energy density, palatability engineering, long shelf life, and aggressive marketing; examples include mass-produced packaged snacks, carbonated soft drinks, instant noodles, and reconstituted meat products; epidemiological studies have associated high ultra-processed food consumption with increased risk of obesity, type 2 diabetes, cardiovascular disease, depression, and certain cancers
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