Ultra İşlenmiş Besin Tüketimi: Besin Kalitesi ve Sağlık Üzerindeki Potansiyel Riskler

Yıl 2025, Cilt: 4 Sayı: 3, 47 - 62, 31.12.2025

Fatmanur Hümeyra Zengin , Nur Rikza Putri Hasabi

https://doi.org/10.59778/sbfdergisi.1753100

https://izlik.org/JA82XY79MB

Öz

Günümüzde dünya genelinde ultra işlenmiş besinler (UİB)’in hızla artan tüketimi, besin kalitesini olumsuz etkileyerek önemli bir halk sağlığı sorunu haline gelmiştir. Bu besinler, yüksek oranda işlenmiş şekerler, sağlıksız yağlar, sodyum ve çeşitli yapay katkı maddeleri içeren, besleyici değeri düşük endüstriyel ürünlerdir. Yoğun enerji içerikleri ve yüksek lezzetlilik özellikleri, bu ürünlerin aşırı tüketimine yol açmakta ve özellikle obezite, metabolik sendrom, tip 2 diyabet, kardiyovasküler hastalıklar ve bazı kanser türleri gibi bulaşıcı olmayan kronik hastalık risklerini artırmaktadır. Bu ilişkilerin temelinde; besin öğesi yetersizlikleri, bağırsak mikrobiyotasında meydana gelen değişiklikler, sistemik inflamasyon, artan oksidatif stres ve hücresel hasar gibi çok yönlü mekanizmalar yer almaktadır. Bu besinlerin yaygınlığı, agresif pazarlama stratejileri ve düşük maliyetli erişilebilirliği, özellikle savunmasız grupları etkileyerek küresel beslenme eşitsizliklerini derinleştirmektedir. Bu bağlamda, UİB tüketiminin azaltılmasına yönelik halk sağlığı politikalarının geliştirilmesi büyük önem taşımaktadır. Etiket uyarıları, vergilendirme uygulamaları ve topluma yönelik beslenme eğitimi gibi müdahale stratejileri bu mücadelede kritik rol oynamaktadır Ayrıca, besin öğesi kayıplarını önleyen ve karsinojenik maddelerin oluşumunu azaltan yenilikçi besin işleme teknolojilerinin geliştirilmesi, olumsuz sağlık çıktılarının azaltılmasına katkı sağlayabilir.

Anahtar Kelimeler

Ultra işlenmiş besinler , Besin öğeleri yetersizliği , Halk sağlığı , Obezite

Ultra-Processed Food Consumption: Implications For Nutritional Quality and Health Risks

https://izlik.org/JA82XY79MB

Öz

The rapidly increasing global consumption of ultra-processed foods (UPFs) has become a significant public health concern due to their detrimental effects on diet quality. These foods are industrial products with low nutritional value that typically contain high amounts of refined sugars, unhealthy fats, sodium, and various artificial additives. Their high energy density and palatability promote excessive consumption, contributing to an elevated risk of non-communicable chronic diseases such as obesity, metabolic syndrome, type 2 diabetes, cardiovascular diseases, and certain types of cancer. The underlying mechanisms of these associations involve multiple pathways, including nutrient deficiencies, alterations in the gut microbiota, systemic inflammation, increased oxidative stress, and cellular damage. The widespread availability of UPFs, driven by aggressive marketing strategies and low-cost accessibility, disproportionately affects vulnerable populations and exacerbates global nutritional inequalities. In this context, developing public health policies aimed at reducing UPF consumption is critical. Intervention strategies such as front-of-pack labeling, taxation policies, and public nutrition education play a vital role in this effort. Additionally, advancing innovative food processing technologies that minimize nutrient losses and reduce the formation of carcinogenic compounds may contribute to mitigating adverse health outcomes

Anahtar Kelimeler

Keywords: Ultra-processed foods , Nutrient deficiencies , Public health , Obesity

Kaynakça

• Aguiree F., Brown A., Cho, N. H., Dahlquist G., Dodd, S., Dunning, T., Hirst, M., Hwang, C., Magliano, D., Patterson, C., et al. (2021). IDF Diabetes Atlas. Volume 102. International Diabetes Federation; Basel, Switzerland: 2021. pp. 147–148.
• Berberich, A. J., & Hegele, R. A. (2022). A Modern Approach to Dyslipidemia. Endocrine Reviews, 43(4), 611– 653. https://doi.org/10.1210/endrev/bnab037
• Bian, X., Chi, L., Gao, B., Tu, P., Ru, H., & Lu, K. (2017). The artificial sweetener acesulfame potassium affects the gut microbiome and body weight gain in CD-1 mice. PloS one, 12(6), e0178426. https://doi.org/10.1371/journal.pone.0178426
• Campanella, A., Tatoli, R., Bonfiglio, C., Donghia, R., Cuccaro, F., & Giannelli, G. (2024). Ultra-Processed Food Consumption as a Risk Factor for Gastrointestinal Cancer and Other Causes of Mortality in Southern Italy: A Competing Risk Approach. Nutrients, 16(13), 1994. https://doi.org/10.3390/nu16131994 Chang, K., Gunter, M. J., Rauber, F., Levy, R. B., Huybrechts, I., Kliemann, N., Millett, C., & Vamos, E. P. (2023). Ultra-processed food consumption, cancer risk and cancer mortality: a large-scale prospective analysis within the UK Biobank. EClinicalMedicine, 56, 101840. https://doi.org/10.1016/j.eclinm.2023.101840
• Chen, Z., Khandpur, N., Desjardins, C., Wang, L., Monteiro, C. A., Rossato, S. L., Fung, T. T., Manson, J. E., Willett, W. C., Rimm, E. B., Hu, F. B., Sun, Q., & Drouin-Chartier, J. P. (2023). Ultra-Processed Food Consumption and Risk of Type 2 Diabetes: Three Large Prospective U.S. Cohort Studies. Diabetes Care, 46(7), 1335–1344. https://doi.org/10.2337/dc22-1993
• Clinton, S. K., Giovannucci, E. L., & Hursting, S. D. (2020). The World Cancer Research Fund/American Institute for Cancer Research third expert report on diet, nutrition, physical activity, and cancer: Impact and future directions. The Journal of Nutrition, 150(4), 663–671. https://doi.org/10.1093/jn/nxz268
• Costa, C. S., Rauber, F., Leffa, P. S., Sangalli, C. N., Campagnolo, P. D. B., & Vitolo, M. R. (2019). Ultra- processed food consumption and its effects on anthropometric and glucose profile: A longitudinal study during childhood. Nutrition, metabolism, and cardiovascular diseases: NMCD, 29(2), 177–184. https://doi.org/10.1016/j.numecd.2018.11.003
• Costa, R. M., Oliveira, A. G., Torres, K. G., Souza, A. M., Pereira, G. S., & Bezerra, I. W. (2024). Quantitative assessment of the inadequate intake of macronutrients, minerals, and vitamins associated with ultra- processed food consumption. International Journal of Environmental Research and Public Health, 21(7), 888. https://doi.org/10.3390/ijerph21070888
• Dicken, S. J., & Batterham, R. L. (2021). The role of diet quality in mediating the association between ultra- processed food intake, obesity, and health-related outcomes: a review of prospective cohort studies. Nutrients, 14(1), 23. https://doi.org/10.3390/nu14010023
• Dilber, A., & Dilber, F. (2018). Çocukların beslenme alışkanlıklarına gıda reklamlarının etkisi: Karaman ili alan araştırması. Njosos Al-Farabi International Journal on Social Sciences / Al-Farabi Uluslararası Sosyal Bilimler Dergisi, 2(2), [150].
• Doğanay, D., Bakkal, L. Z., Görey, C. N., & Büyükbektaş, T. (2023). Ultra İşlenmiş Besin Tüketimi: Bağırsak Mikrobiyotasına Etkileri. Beslenme ve Diyet Dergisi, 51(3), 109–116. https://doi.org/10.33076/2023.BDD.1783
• Du, S., Sullivan, V. K., Fang, M., Appel, L. J., Selvin, E., & Rebholz, C. M. (2024). Ultra-processed food consumption and risk of diabetes: results from a population-based prospective cohort. Diabetologia, 67(10), 2225–2235.https://doi.org/10.1007/s00125-024-06221-5
• Dunford, E. K., Miles, D. R., & Popkin, B. (2023). Food additives in ultra-processed packaged foods: an examination of US household grocery store purchases. Journal of the Academy of Nutrition and Dietetics, 123(6), 889-901. https://doi.org/10.1016/j.jand.2022.11.007
• Elizabeth, L., Machado, P., Zinöcker, M., Baker, P., & Lawrence, M. (2020). Ultra-processed foods and health outcomes: a narrative review. Nutrients, 12(7), 1955. https://doi.org/10.3390/nu12071955 Emir, A., & Tatar, T. (2023). Mikrobiyotaya Etki Eden Bazı Etmenler. Kastamonu Üniversitesi Sağlık Bilimleri Fakültesi Dergisi, 2(3), 166-175. https://doi.org/10.59778/sbfdergisi.1337716
• Erkan, T. (2010). Gıdalardaki Katkı Maddeleri. Türk Pediatri Arşivi, 45(4), 15-18.
• Fernandes, A. E., Rosa, P. W. L., Melo, M. E., Martins, R. C. R., Santin, F. G. O., Moura, A. M. S. H., Coelho, G. S. M. A., Sabino, E. C., Cercato, C., & Mancini, M. C. (2023). Differences in the gut microbiota of women according to ultra-processed food consumption. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 33(1), 84–89. https://doi.org/10.1016/j.numecd.2022.09.025
• Gehring, J, Touvier, M, Baudry, J, Julia, C, Buscail, C, Srour, B, et al. Consumption of ultra-processed foods by Pesco-vegetarians, vegetarians, and vegans: associations with duration and age at diet initiation. J Nutr. (2021) 151:120–31. https://doi.org/10.1093/jn/nxaa196
• Gibney, M. J., Forde, C. G., Mullally, D., & Gibney, E. R. (2017). Ultra-processed foods in human health: a critical appraisal. The American Journal of Clinical Nutrition, 106(3), 717-724.
• Godos, J., Giampieri, F., Al-Qahtani, W. H., Scazzina, F., Bonaccio, M., & Grosso, G. (2022). Ultra-processed food consumption and relation with diet quality and Mediterranean diet in Southern Italy. International Journal of Environmental Research and Public Health, 19(18), 11360. https://doi.org/10.3390/ijerph191811360
• Houshialsadat, Z., Cediel, G., Sattamini, I., Scrinis, G., & Machado, P. (2024). Ultra-processed foods, dietary diversity, and micronutrient intakes in the Australian population. European Journal of Nutrition, 63(1), 135-144. https://doi.org/10.1007/s00394-023-03245-2
• Juul, F, Parekh, N, Martinez-Steele, E, et al. (2021) . Ultra-processed food consumption among US adults from 2001 to 2018. The American Journal of Clinical Nutrition, 115(1), 211- 221.https://doi.org/10.1093/ajcn/nqab305
• Körkoca, A., & Bahşi, Ş. (2021). Gıda Katkı Maddeleri ve Sağlık. Muş Alparslan Üniversitesi Sağlık Bilimleri Dergisi, 1(1), 26-32.
• Levy, R. B., Rauber, F., Chang, K., Louzada, M. L. D. C., Monteiro, C. A., Millett, C., & Vamos, E. P. (2021). Ultra-processed food consumption and type 2 diabetes incidence: a prospective cohort study. Clinical Nutrition, 40(5), 3608-3614. https://doi.org/10.1016/j.clnu.2020.12.018
• Lin, X., Zhang, B., & Zeng, M. (2023). The Generation and Control of Harmful Products in Food Processing. Foods (Basel, Switzerland), 12(19), 3679. https://doi.org/10.3390/foods12193679
• Lourenço, S. C., Moldão-Martins, M., & Alves, V. D. (2019). Antioxidants of natural plant origins: From sources to food industry applications. Molecules, 24(22), 4132. https://doi.org/10.3390/molecules24224132
• Lutz, M., Arancibia, M., Moran-Kneer, J., & Manterola, M. (2025). Ultraprocessed Foods and Neuropsychiatric Outcomes: Putative Mechanisms. Nutrients, 17(7), 1215. https://doi.org/10.3390/nu17071215 Mallarino, C., Gómez, L. F., González-Zapata, L., Cadena, Y., & Parra, D. C. (2013). Advertising of ultra- processed foods and beverages: Children as a vulnerable population. Revista de Saúde Pública, 47(5), 1006–1010. https://doi.org/10.1590/s0034-8910.2013047004319
• Marchese, L., Livingstone, K.M., Woods, J.L., et al. (2021) . Ultra-processed food consumption, socio- demographics, and diet quality in Australian adults. Public Health Nutr 25, 94–104.
• Martini, D., Godos, J., Bonaccio, M., Vitaglione, P., & Grosso, G. (2021). Ultra-processed foods and nutritional dietary profile: A meta-analysis of nationally representative samples. Nutrients, 13(10), 3390-3405. https://doi.org/10.3390/nu13103390
• Mendonça, R. D., Lopes, A. C., Pimenta, A. M., Gea, A., Martinez-Gonzalez, M. A., & Bes-Rastrollo, M. (2017). Ultra-Processed Food Consumption and the Incidence of Hypertension in a Mediterranean Cohort: The Seguimiento Universidad de Navarra Project. American Journal of Hypertension, 30(4), 358–366. https://doi.org/10.1093/ajh/hpw137
• Mesas, A. E., González, A. D., de Andrade, S. M., Martínez-Vizcaíno, V., López-Gil, J. F., & Jiménez-López, E. (2022). Increased Consumption of Ultra-Processed Food Is Associated with Poor Mental Health in a Nationally Representative Sample of Adolescent Students in Brazil. Nutrients, 14(24), 5207. https://doi.org/10.3390/nu14245207
• Monteiro, C. A. (2009). Nutrition and health. The issue is not food, nor nutrients, so much as processing. Public Health Nutrition, 12(5), 729-731
• Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J. C., Louzada, M. L., Rauber, F., Khandpur, N., Cediel, G., Neri, D., Martinez-Steele, E., Baraldi, L. G., & Jaime, P. C. (2019). Ultra-processed foods: what they are and how to identify them. Public Health Nutrition, 22(5), 936– 941.https://doi.org/10.1017/S1368980018003762
• Monteiro, C. A., Cannon, G., Moubarac, J. C., Levy, R. B., Louzada, M. L. C., & Jaime, P. C. (2018). The UN Decade of Nutrition, the NOVA food classification, and the trouble with ultra-processing. Public Health Nutrition, 21(1), 5–17. https://doi.org/10.1017/S1368980017000234
• Monteiro, C.A., Cannon, G., Lawrence, M., Costa Louzada, M.L., & Pereira Machado, P. (2019). Ultra- processed foods, diet quality, and health using the NOVA classification system. Rome, FAO. https://openknowledge.fao.org/server/api/core/bitstreams/5277b379-0acb-4d97-a6a3- 602774104629/content?utm_source=coast%20reporter&utm_campaign=coast%20reporter%3A%2 0outbound&utm_medium=referral
• Moubarac, J. C. (2015). Ultra-processed food and drink products in Latin America: trends, impact on obesity, policy implications. Pan American Health Organization World Health Organization: Washington, DC, USA, 1-58.
• Moubarac, J. C., Batal, M., Louzada, M. L., Martinez Steele, E., & Monteiro, C. A. (2017). Consumption of ultra-processed foods predicts diet quality in Canada. Appetite, 108, 512–520. https://doi.org/10.1016/j.appet.2016.11.006 Moubarac, J.C., Parra, D.C., Cannon, G., & Monteiro, C.A. (2014). Food classification systems based on food processing: significance and implications for policies and actions: a systematic literature review and assessment. Current Obesity Reports, 3, 256-272. https://doi.org/10.1007/s13679-014-0092-0
• Okyar, S., Tosun, Ö., Bezdegümeli, E., Küçükakça, B. N., Erattır, A., Karahan, H., Köse, E., & Ekerbiçer, H. Ç. (2023). Ultra işlenmiş gıdaların yaygın etkileri. AKTD: Anka Klinik Tıp Dergisi, 32(2), 68–82. http://doi.org/10.17827/aktd.1123330
• Oruçoğlu, B., Durmuş, E., & Kemaloğlu, M. (2024). Ultra İşlenmiş Besinler. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi, 13(1), 466-474. https://doi.org/10.37989/gumussagbil.1271480
• Petrus, R. R., do Amaral Sobral, P. J., Tadini, C. C., & Gonçalves, C. B. (2021). The NOVA classification system: A critical perspective in food science. Trends in Food Science & Technology, 116, 603-608. https://doi.org/10.1016/j.tifs.2021.08.010
• Pınarlı, Ç., & Karaağaç, R. M. (2023). Besin ögesi yoğunluğuna genel bakış. Sağlık Bilimlerinde Değer, 13(3), 491– 495. ISSN: 2792-0542 https://dx.doi.org/10.33631/sabd.1202191
• Rauber, F., Campagnolo, P. D., Hoffman, D. J., & Vitolo, M. R. (2015). Consumption of ultra-processed food products and its effects on children's lipid profiles: a longitudinal study. Nutrition, Metabolism, and Cardiovascular Diseases: NMCD, 25(1), 116–122. https://doi.org/10.1016/j.numecd.2014.08.001
• Rolls B. J. (2009). The relationship between dietary energy density and energy intake. Physiology & Behavior, 97(5), 609–615. https://doi.org/10.1016/j.physbeh.2009.03.011
• Ruiz-Saavedra, S., Zapico, A., Del Rey, C. G., Gonzalez, C., Suárez, A., Díaz, Y., ... & González, S. (2022). Dietary xenobiotics derived from food processing: Association with fecal mutagenicity and gut mucosal damage. Nutrients, 14(17), 3482. https://doi.org/10.3390/nu14173482
• Sahu, R., Harish-Khumar, R., K., M., C-S, Vidhya & Lallawmkimi, M. (2024). The impact of food processing on nutrient bioavailability and absorption.Chapter-12. Yer: İndia, DvS Scientific Publication. ISBN:- 978-81-975931- 1-6
• Salomé, M., Arrazat, L., Wang, J., Dufour, A., Dubuisson, C., Volatier, J. L., Huneau, J. F., & Mariotti, F. (2021). Contrary to ultraprocessed foods, the consumption of unprocessed or minimally processed foods is associated with favorable patterns of protein intake, diet quality, and lower cardiometabolic risk in French adults (INCA3). European Journal of Nutrition, 60(7), 4055–4067. https://doi.org/10.1007/s00394-021-02576-2
• Samuel J. & Dicken, S. Q. (2023). Who consumes ultra-processed food? A systematic review of sociodemographic determinants of ultra-processed food consumption from nationally representative samples. Nutrition Research Reviews, Volume 37, Issue 2.
• Silva, F. M., Giatti, L., de Figueiredo, R. C., Molina, M. D. C. B., de Oliveira Cardoso, L., Duncan, B. B., & Barreto, S. M. (2018). Consumption of ultra-processed food and obesity: cross-sectional results from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil) cohort (2008-2010). Public Health Nutrition, 21(12), 2271–2279. https://doi.org/10.1017/S1368980018000861
• Song, P., Wu, L., & Guan, W. (2015). Dietary nitrates, nitrites, and nitrosamines intake and the risk of gastric cancer: A meta-analysis. Nutrients, 7(12), 9872–9895. https://doi.org/10.3390/nu7125505
• Srour, B., Fezeu, L. K., Kesse-Guyot, E., Allès, B., Méjean, C., Andrianasolo, R. M., Chazelas, E., Deschasaux, M., Hercberg, S., Galan, P., Monteiro, C. A., Julia, C., & Touvier, M. (2019). Ultra-processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé). BMJ (Clinical research ed.), 365, l1451. https://doi.org/10.1136/bmj.l1451
• Teo, P. S., Tso, R., van Dam, R. M., & Forde, C. G. (2022). Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake. The Journal of Nutrition, 152(1), 200–210. https://doi.org/10.1093/jn/nxab318
• Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği. (2013). Resmî Gazete sayı:28639. https://www.resmigazete.gov.tr/eskiler/2013/06/20130630-4.html
• Vergeer, L., Veira, P., Bernstein, J. T., Weippert, M., & L’Abbé, M. R. (2019). The Calorie and Nutrient Density of More- Versus Less-Processed Packaged Food and Beverage Products in the Canadian Food Supply. Nutrients, 11(11), 2782. https://doi.org/10.3390/nu11112782
• Verly-Jr, E., da Silva Pereira, A., Marques, E. S., Horta, P. M., Canella, D. S., & Cunha, D. B. (2021). Reducing ultra-processed foods and increasing diet quality in affordable and culturally acceptable diets: a study case from Brazil using linear programming. British Journal of Nutrition, 126(4), 572-581. https://doi.org/10.1017/S0007114520004365
• Whelan, K., Bancil, A. S., Lindsay, J. O., & Chassaing, B. (2024). Ultra-processed foods and food additives in gut health and disease. Nature Reviews Gastroenterology & Hepatology, 21(6), 406-427. World Health Organization (2021). Cardiovascular diseases (CVDs). Fact sheet.WHO: https://www.who.int/news-room/fact-sheets/detail/cardiovascular-diseases-(cvds)
• World Health Organization (2022)a. World Obesity Day 2022. Accelerating Action to Stop Obesity. World Health Organization; Geneva, Switzerland: 2022. Available online: https://www.who.int/news/item/04-03-2022-world-obesity-day-2022-accelerating-action-to- stop-obesity
• World Health Organization (2022)b. New report on global cancer burden in 2022 by world region and human development level. https://www.iarc.who.int/news-events/new-report-on-global-cancer-burden-in- 2022-by-world-region-and-human-development-level/
• Yıldırım P. M.,& Özcan .A.B, (2021). Diyet Enerji Yoğunluğunun Diyet Kalitesi ve Antropometrik Ölçümler ile İlişkisi. Bes Diy Derg 2021;49(2):38-46. https://doi.org/10.33076/2021.BDD.1421
• Yılmaz, M. S. (2023). Gıda Ürünlerinin İşlenme Seviyelerine Göre Sınıflandırılması: NOVA Sistemi ve Ultra İşlenmiş Gıdaların İnsan Sağlığı Üzerine Etkileri. Recep Tayyip Erdogan University Journal of Science and Engineering, 4(2), 270-287. https://doi.org/10.53501/rteufemud.1321366