Consumption of ultra-processed foods and cardio-cerebrovascular diseases
10.3760/cma.j.issn.1673-4165.2024.07.011
- VernacularTitle:超加工食品消费与心脑血管病
- Author:
Zefang LI
1
;
Gelin XU
Author Information
1. 南京医科大学金陵临床医学院（东部战区总医院）神经内科，南京 210002
- Keywords:
Fast foods;
Food, processed;
Diet;
Cardiovascular diseases;
Cerebrovascular disorders;
Incidence;
Risk factors
- From:
International Journal of Cerebrovascular Diseases
2024;32(7):543-548
- CountryChina
- Language:Chinese
-
Abstract:
Ultra-processed foods (UPF) refer to ingredient formula foods made through complex industrial processes, which are essentially free of intact natural foods. The nutritional characteristics of UPF are high sugar, high salt, high fat, low protein, low dietary fiber, and low micronutrients, but it has attracted a large number of consumers due to its convenient consumption and tempting taste. With the advancement of urbanization and accelerated pace of life, the global consumption of UPF has rapidly increased in recent years, and the relationship between UPF and cardio-cerebrovascular diseases has begun to attract widespread attention. This article reviews the relationship between UPF consumption and the risk of cardio-cerebrovascular diseases, aiming to provide reference for dietary optimization of relevant populations.
