Casas Rodríguez, Rosa M.2022-05-182022-05-182021-12-282072-6643https://hdl.handle.net/2445/185776In recent years, ultra-processed food (UPF) intake has increased worldwide, representing almost 60% of total dietary intake in several countries such as the USA and the UK, and around 17 to 24% in the Mediterranean countries, such as Spain and Italy, respectively [1]. Thereupon, this increase has been directly associated with global changes in dietary patterns and the increase in obesity and chronic diseases prevalence. For this reason, there is a growing interest in its impact on health and whether its high consumption could be considered as an unhealthy diet descriptor [2]. Currently, it is well documented that high consumption of UPF is associated with a worse cardiometabolic risk profile and a higher risk of cardiovascular (CVD), cerebrovascular disease, cancer, frailty, overweight and obesity, altered renal function, depression, and all-cause mortality [1,3]. In fact, the Moli-Sani study [4] reported that high consumption of UPFs is associated with a 58% increased risk of CVD mortality, 52% higher risk of dying from ischemic heart disease/cerebrovascular causes, and 26% higher risk of all-cause mortality independently of previously known risk factors, including a global assessment of overall diet quality as reflected by adherence to a Mediterranean diet. Similar results were reported in secondary CVD prevention [1].4 p.application/pdfengcc-by (c) Casas Rodríguez, Rosa M., 2022https://creativecommons.org/licenses/by/4.0/Menjar ràpidAliments artificialsTaules de composició d'alimentsMalaltiesEtapes educativesFast food restaurantsArtificial foodsFood composition tablesDiseasesEducation stagesinfo:eu-repo/semantics/article7204292022-05-18info:eu-repo/semantics/openAccess35010993