Table 2.

Main characteristics which summarize the chemical and nutritional composition of UPFs.

Topic	Details
UPF Production and Composition	UPFs are made with cheap ingredients, aiming to be ready-made, quick, easy-to-take, and highly palatable.
Nutritional Imbalance of UPFs	High in added sugars, salt, saturated, and trans fats; low in fiber, vitamins, and minerals.
Mediterranean Diet Contrast	Limits consumption of packaged, processed, and ultra-processed foods. Promotes fresh, minimally processed foods.
Nutritional Inadequacy	UPFs linked to unbalanced diets and pathological conditions due to excessive intake and nutritional imbalance.
Nutrient Loss and Harmful Substances	Manufacturing processes of UPFs cause nutrient loss and creation of harmful substances (e.g., hydrogenation of fats).
Risks from Packaging	Harmful substances can be released from synthetic packaging used for UPFs.
Complexity of UPFs	Physico-chemical profile is complex, often hiding harmful modifications at the molecular level.
Reconstitution in UPFs	Ingredients are reconstituted through processes like hydrogenation, extrusion, and mechanical extraction, altering the food matrix.
Additives in UPFs	Includes colorants, artificial sweeteners (aspartame, saccharin, acesulfame K), and emulsifiers. These enhance taste and create addiction.
Health Impact	UPF-rich diets lead to high caloric intake, increased adipose tissue, severe malnutrition, and chronic non-communicable diseases.
Regulation Needs	Urgent need for stricter regulation on UPFs, evaluating their nutritional composition and public health impact.
Prevention Strategies	Reduce UPF consumption, especially in countries with high intake. Define safe cut-offs for sensitive age groups.