The impact of ultra-processed foods on dyslipidemia

Czech version

Authors: Jana Lisičanová ¹; Branislav Vohnout ^1,2
Authors‘ workplace: Diabetologická ambulancia, Diabeda s. r. o., Bratislava ¹; Ústav výživy, Fakulta ošetrovateľstva a zdravotníckych odborných štúdií a Koordinačné centrum pre familiárne hyperlipoproteinémie, SZU, Bratislava ²
Published in: AtheroRev 2026; 11(1): 64-66
Category: Reviews

Overview

Ultra-processed foods (UPF) are characterized as food products mainly composed of cheap industrial ingredients, additives, and newly created products, often with little or no nutritional value. The poor nutrient composition of UPF is one of the proposed mechanisms linking them to adverse health outcomes. UPF generally have higher energy, saturated or trans fats, sugar, cholesterol, and salt content, while lacking essential nutrients. The relationship between UPF and dyslipidemia has been examined in several observational studies. The results of these studies support a possible association between UPF intake and dyslipidemia, mainly showing a link with the risk of elevated triglyceride levels and low HDL, but the evidence is limited by the size and methodological quality of the studies published so far.

Keywords:

triglycerides – dyslipidemia – HDL-cholesterol (HDL-C) – ultra-processed foods (UPF)

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