THE IMPACT OF ULTRA-PROCESSED FOOD CONSUMPTION ON OBESITY TRENDS

Sajid Mahmood Choudhry; Syeda Dehleez Zahra; Syed Muhammad Khurram Zaheer; Dr. Noshaba Razaq; Aqsa Kiran Zia; Muhammad Bilal Malik

Authors

Sajid Mahmood Choudhry Author
Syeda Dehleez Zahra Author
Syed Muhammad Khurram Zaheer Author
Dr. Noshaba Razaq Author
Aqsa Kiran Zia Author
Muhammad Bilal Malik Author

Keywords:

Ultra-processed foods, obesity, body mass index, prevalence, dietary modification, public health

Abstract

Background: Obesity has risen dramatically worldwide over the past three decades, driven by complex interactions between lifestyle, diet, and environment. Ultra-processed foods (UPFs), characterized by high levels of added sugars, fats, sodium, and cosmetic additives, have emerged as potential contributors to this epidemic. Evidence suggests associations between UPF consumption, increased BMI, and obesity prevalence, but gaps remain regarding subgroup variations, temporal trends, and the effects of UPF reduction.

Objective: To examine the relationship between UPF consumption and body mass index (BMI) across different population groups; to analyze the role of UPF consumption in shaping obesity prevalence and trends; and to assess the impact of reducing UPF intake on obesity prevention and weight management.

Methods: A cross-sectional analytical study was conducted among 420 adults aged 18–60 years in urban areas, recruited via stratified random sampling. Dietary intake was assessed using a validated food frequency questionnaire and categorized by the NOVA system. BMI was calculated from standardized anthropometric measurements. Logistic and linear regression models evaluated associations between UPF consumption and obesity measures. Additionally, a dietary intervention with 150 participants assessed the impact of UPF reduction over six months.

Results: High UPF consumers (≥4 servings/day) had significantly higher mean BMI (28.4 ± 4.2 kg/m²) compared with moderate (25.8 ± 3.1) and low consumers (23.1 ± 2.4; p < 0.001). Obesity prevalence was 43.5% among high UPF consumers versus 11.1% among low consumers (χ² = 32.56, p < 0.001). In the intervention group, BMI decreased significantly from 28.6 ± 3.8 at baseline to 26.9 ± 3.4 after six months (p < 0.001).

Conclusion: Higher UPF consumption was associated with increased BMI and obesity prevalence, while reducing UPF intake led to significant improvements in weight outcomes. These findings support UPF reduction as a viable target for obesity prevention and management strategies