In recent years, the term "ultra-processed food" has gained significant attention in the fields of nutrition and public health. Defined as industrial formulations typically containing five or more ingredients, including substances not commonly used in culinary preparations, such as preservatives, flavor enhancers, and artificial colors, ultra-processed foods (UPFs) have become a staple in many diets worldwide. This article explores the characteristics, prevalence, health implications, and societal impact of ultra-processed foods.
