What is the Origin of Ultra-Processed Foods?

The term and classification system, known as the NOVA classification, were developed by public health researchers to categorize foods based on the extent and purpose of their industrial processing. This framework was created to better understand the link between food processing and health outcomes, recognizing that processing level is a more powerful predictor of health risk than nutrient content alone.

What is the Mechanism of Ultra-Processed Foods?

Ultra-processed foods contribute to endocrine disruption through several pathways. Their rapid digestion leads to sharp glycemic and insulinemic spikes, stressing the pancreatic beta cells and promoting insulin resistance over time. Furthermore, the high content of inflammatory fats and chemical additives can promote metainflammation, further impairing insulin signaling and contributing to a chronic state of metabolic and hormonal dysregulation that drives conditions like obesity and type 2 diabetes.

Ultra-Processed Foods ∞ Area

Ultra-Processed Foods

Meaning

Industrial formulations of food substances, typically containing five or more ingredients, many of which are non-food additives like flavorings, colorings, emulsifiers, and preservatives. These products are manufactured to be highly palatable, convenient, and have a long shelf life, often displacing minimally processed foods in the diet. From an endocrine perspective, the high caloric density, rapid absorption of refined carbohydrates, and chemical additives in these foods are major contributors to chronic metabolic stress, insulin resistance, and weight gain. They represent a significant challenge to maintaining hormonal and metabolic health.