Ultra-processed food consumption is associated with metabolic syndrome, cardiovascular risk, and allergic diseases in childrenUltra-processed foods linked to childhood weight and heart risks

Ultra-processed foods (UPFs) are industrial formulations characterized by high energy density, low nutritional quality, and the extensive use of additives, and their consumption has increased markedly worldwide. In many high-income countries, children and adolescents now derive up to 50–60% of their total daily energy intake from UPFs, raising major public health concerns. This narrative review synthesizes current evidence on UPF consumption across critical life stages, with a particular focus on pregnancy, childhood, and adolescence, and examines its potential implications for short- and long-term health outcomes. Available evidence consistently links high UPF intake in pediatric populations to excess weight gain, metabolic syndrome, and early cardiovascular risk. Additional adverse outcomes include dental caries and a higher prevalence of allergic diseases, such as atopic dermatitis and asthma. Several biological mechanisms may mediate these associations, including impaired satiety regulation, excessive intake of free sugars and saturated fats, disruption of the food matrix, and alterations in gut microbiota composition, immune function, and inflammatory pathways. Emerging research also indicates that exposure to UPFs may begin before birth, as maternal consumption during pregnancy and lactation has been associated with unfavorable offspring outcomes, including altered neurodevelopment, increased adiposity, and immune-related conditions. Familial, socioeconomic, and behavioral factors strongly influence early exposure to UPFs. Modifiable determinants such as breastfeeding duration, parental nutrition literacy, shared family meals, and screen time represent key targets for preventive interventions. Overall, the evidence highlights the urgent need for life-course–oriented nutritional strategies that promote unprocessed and minimally processed foods, reinforce family-based nutrition education, and support healthy dietary patterns from pregnancy through childhood and adolescence to reduce the long-term burden of non-communicable diseases.