The Impact of Ultra-Processed Foods on Dietary Patterns, Appetite Regulation and Health Outcomes

Large sectors of the global population rely on ultra-processed foods as a significant source of calories. Ultra-processed foods (UPF) are associated with excess energy intake and increased risk for chronic disease. The underlying biological and pathophysiological mechanisms of the negative impact of ultra-processed foods are under investigation.

The role of health professionals is to understand the physical environment and the social and commercial determinants of health that lead to increased intake of ultra-processed foods so that effective recommendations can be made to promote dietary patterns associated with better health outcomes. This session includes the scientific evidence on the health effects of UPFs; inform strategies to promote minimally processed dietary patterns; address cultural, environmental, systemic and socioeconomic barriers to achieving these goals; and provide insight into what industry is doing and how RDNs/NDTRs can get involved.

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.0

Performance Indicators

• 4.2.5 Analyzes and synthesizes information and identifies new information, patterns and findings.
• 8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences.
• 12.1.3 Collaborates with community partners and stakeholders in promoting health and disease prevention.

Learning Objectives

• Evaluate dietary patterns for ultra-processed food intake.
• Formulate effective strategies to reduce reliance on ultra-processed foods.
• Analyze the impact that ultra-processed foods have on health.

Moderator

• Paula Quatromoni

Speakers

• Megan Baumler
• Filippa Juul