BMC Nutrition is calling for submissions to our Collection, Impact of ultra-processed foods on nutritional quality, addressing their effects on dietary quality, energy intake, and health outcomes. The prevalence of ultra-processed foods (UPFs) in modern diets has raised significant concerns regarding their impact on nutritional quality and overall health. Defined as industrial formulations made mostly or entirely from substances derived from foods or synthesized from food constituents, UPFs often contain additives and preservatives that may affect the nutrient profile of the diets in which they are consumed. Emerging research indicates that high consumption of these foods is associated with poor dietary quality, increased energy density, and potential adverse health outcomes, including obesity and chronic diseases.
Understanding the implications of ultra-processed foods on nutritional quality is crucial for public health, as these products dominate food environments worldwide. Recent advances in food composition analysis and nutritional epidemiology have begun to elucidate the specific ways in which UPFs contribute to total energy intake and alter dietary nutrient profiles. With growing awareness of the health risks associated with UPFs, there is an urgent need for more robust research to inform dietary guidelines and public health interventions aimed at improving nutrition and health outcomes.
Continued investigation into the impact of ultra-processed foods may lead to significant advances in dietary recommendations and policies. As researchers explore the long-term health effects and specific mechanisms by which UPFs influence nutritional quality, we may uncover innovative strategies for reformulating processed foods to enhance their health benefits. This research could pave the way for improved public awareness and more effective interventions designed to reduce the consumption of harmful UPFs, ultimately fostering healthier eating habits across populations.
Topics of interest include:
- Effects of ultra-processed foods on dietary quality in different age groups
- Nutritional profiles of processed versus whole foods
- Energy contribution of ultra-processed foods
- Role of additives and preservatives in food processing
- Impact of ultra-processed foods on macronutrient and micronutrient intake and fatty acid profile
- Association between UPF intake and body mass index (BMI) in different age groups
- UPF-related regulatory interventions
- Association between UPF intake and non-communicable diseases
All manuscripts submitted to this journal, including those submitted to collections and special issues, are assessed in line with our editorial policies and the journal’s peer review process. Reviewers and editors are required to declare competing interests and can be excluded from the peer review process if a competing interest exists.
This Collection supports and amplifies research related to SDG 2: Zero Hunger, SDG 3: Good Health & Well-Being.
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