Ultra-processed foods (UPFs) have become increasingly popular food choices over the past decades, especially among the young and middle-aged adults because of their appealing taste, easy availability, and convenience. Interestingly, not only do they contain processed sugars, proteins, fats, but also are made using low-cost raw materials, artificial additives, and unhealthy cooking methods to prolong shelf life. They are considered to decrease the overall dietary nutritional quotient and can lead to various health issues such as obesity, diabetes, and cardiovascular diseases.

A study conducted by Kong W et al., recently published in the “Frontiers in Nutrition”, reported that higher consumption of UPFs is associated with an elevated risk of low muscle mass in adults. The study reported a 60% risk of low muscle mass in young and middle-aged participants with high consumption of UPFs (see the Graphic for the study snapshot).