Vnitr Lek 2026, 72(4):E4-E6 | DOI: 10.36290/vnl.2026.054

Do you want to be healthier? Try cutting back on highly processed foods

Markéta Sovová, Eliška Sovová

Klinika tělovýchovného lékařství a kardiovaskulární rehabilitace, LF UP a FN Olomouc

In recent decades, there has been a significant increase in the consumption of ultra-processed foods (UPF) worldwide, which in some countries account for almost half of total energy intake. The aim of this review article is to summarize current knowledge on the definition and classification of UPF, the extent of their consumption in Europe and the Czech Republic, possible mechanisms of their effects on human health, and their relationship to health risks. Special attention is paid to the NOVA classification, which is currently the most widely used tool for identifying UPF. Available epidemiological studies and meta-analyses consistently show that higher consumption of UPF is associated with an increased risk of overall and cardiovascular mortality, type 2 diabetes mellitus, hypertension, obesity, cancer, and mental illness. The direct and indirect mechanisms of these effects are discussed, including high energy, sugar, fat, and salt content, the presence of food additives, changes in the gut microbiome, and the influence of packaging materials. In conclusion, the main gaps in current knowledge are summarized and directions for further research are suggested, in particular the need to determine the safe proportion of UPFs in the diet and the possibilities for regulating their consumption from a public health perspective.

Keywords: ultra-processed foods, NOVA clasiffication, mechanisms of the effects.

Accepted: June 11, 2026; Published: June 24, 2026  Show citation