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About 60% of the American diet comes from processed foods—and while that’s not necessarily a good thing, it’s not all bad. This category refers to foods that have been modified from their ...
Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. [3] When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available ...
The health of processed, ultra-processed, and unprocessed foods is complicated. An expert dietitian helps assess the benefits and risks of food processing.
"Processed" isn't synonymous with "bad." As Christiane Matey, R.D.N., founder of MINT Nutrition says, people often assume processed foods are bad for you and unprocessed foods are good for you ...
Food scientists now consider most of these products to be ultra-processed foods and link them to poor health outcomes. [1] Bread, cheese, salted food and other prepared foods have been sold for thousands of years, but these typically require a much lower level of industrial processing, as reflected in systems such as the Nova classification.
Ultra-processed foods often contain trans fats and high levels of saturated fats, which can raise LDL cholesterol (bad cholesterol) levels and lower HDL cholesterol (good cholesterol) levels. Elevated LDL cholesterol is a major risk factor for atherosclerosis, a condition that can lead to heart attacks, strokes, and cardiovascular disease.
An ultra-processed food, meanwhile, is made largely or entirely from oils, sugars, starches, and ingredients you wouldn’t buy yourself at the grocery store—things like hydrogenated fats ...
A poster at Camp Pendleton's 21-Area Health Promotion Center describes the effects of junk food that many Marines and sailors consume. "Junk food" is a term used to describe food that is high in calories from macronutrients such as sugar and fat, and often also high in sodium, making it hyperpalatable, and low in dietary fiber, protein, or micronutrients such as vitamins and minerals.