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The Health Impacts of Chemicals in Ultra-Processed Foods: A Review

Author

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  • Ngozi Vivian Ekechi
  • Chiamaka Grace Ohanebo

Abstract

Ultra-processed foods (UPFs) have become an integral part of modern diets, yet their consumption poses significant health risks due to harmful chemicals. These include bisphenol A, phthalates, perfluoroalkyl chemicals, artificial additives, high fructose corn syrup, and sodium nitrite. This review explores the chemical composition of UPFs, their adverse effects on children and adults—ranging from developmental and behavioral concerns to chronic diseases and reduced life expectancy—and highlights disparities in global food safety practices. While Asian and European nations have implemented stringent regulations to minimize exposure to harmful chemicals, the United States lags behind, with higher UPF consumption and less comprehensive oversight. The paper underscores the urgent need for stricter regulations, public awareness campaigns, and policy interventions to promote safer food production and healthier dietary choices. Adopting global best practices and fostering a collective commitment to change can mitigate the health risks associated with UPFs and cultivate a culture of health-conscious eating.

Suggested Citation

  • Ngozi Vivian Ekechi & Chiamaka Grace Ohanebo, 2025. "The Health Impacts of Chemicals in Ultra-Processed Foods: A Review," International Journal of Scientific Research in Humanities and Social Sciences, International Journal of Scientific Research in Humanities and Social Sciences, vol. 2(6), pages 138-148, November.
    • Handle: RePEc:jbi:ijsrhs:v2:y2025:i6:id:252
    DOI: 10.32628/IJSRHSS2525141
    Note: Article URL: https://ijsrhss.com/home/article/view/IJSRHSS2525141
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