Ultra-processed foods linked to higher levels of 'bad' fatty acids in blood, study suggests

Article excerpt

Consumption of ultra-processed food (UPF) results in a distinct metabolic "signature" in the blood, associated with potentially adverse health conditions, suggests a new study by an international team of researchers. The paper, published in Critical Reviews in Food Science and Nutrition, is the first to use targeted metabolomics (the scientific study of the chemical processes involved in cell metabolism) to examine the effects of UPF intake on a large European cohort.