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Ultra-processed foods linked to increased chronic disease risks
The consumption of ultra-processed foods, often chosen for their low cost and convenience, poses significant long-term health risks. Scientific evidence indicates that high intake of these foods is linked to increased rates of chronic illnesses.
A review in the journal Nutrients found that high consumption of ultra-processed foods is associated with a 37% higher risk of type 2 diabetes and a 32% higher risk of hypertension, alongside increased chances of obesity and metabolic alterations.
Health experts, including Agrodely CEO Edison Carrillo, emphasize that food quality should be judged by nutritional composition—such as sugar, sodium, and fiber levels—rather than price. The World Health Organization notes that hypertension is a major risk factor for strokes, heart attacks, and kidney failure, all of which require long-term medical management and can create significant economic burdens for families.
Entities
Agrodely · Edison Carrillo · Pan American Health Organization · World Health Organization
Claims
What the coverage asserts, and how many sources carry each claim.
- [○ 1 SOURCE] Hypertension is a primary risk factor for heart attacks, strokes, and kidney failure. eluniverso.com
- [○ 1 SOURCE] Food quality is defined by composition, such as sugar, sodium, and fiber content, rather than price. eluniverso.com
- [○ 1 SOURCE] High consumption of ultra-processed foods is associated with a 37% increased risk of type 2 diabetes and a 32% increased risk of hypertension. eluniverso.com