The likelihood of receiving a diagnosis of a non-communicable chronic disease may be high among habitual consumers of ultra-processed foods.
This study explored the link between the frequency of ingestion of ultra-processed foods and an individual's propensity of developing a non-communicable chronic disease. Researchers sifted through data drawn out from 38 scientific publications.
Researchers noticed that most cases of non-communicable chronic disease, such as hypertension, diabetes, and dyslipidemia, occurred among lovers of ultra-processed foods. This study documented that preference for ultra-processed foods may favor the development of non-communicable chronic disease.