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VOL. 12, ISSUE 1 (2026)
Impact of Ultra-processed Foods on Non-Alcoholic Fatty Liver Disease (NAFLD): A Review
Authors
Prama Bose, Sriparna Ghosh
Abstract
Non-alcoholic fatty liver disease (NAFLD) has emerged as one of the
most prevalent chronic liver disorders worldwide, closely linked to obesity,
metabolic syndrome, and unhealthy dietary patterns. The increasing consumption
of ultra-processed foods (UPFs) represents a significant dietary shift
associated with metabolic dysfunction. UPFs are characterized by extensive
industrial processing, high levels of refined carbohydrates, added sugars,
unhealthy fats, and food additives, along with reduced fibre and micronutrient
density. Emerging epidemiological and clinical evidence suggests that excessive
UPF intake contributes to hepatic fat accumulation, insulin resistance,
systemic inflammation, and progression of NAFLD. This review summarizes current
evidence regarding the relationship between ultra-processed food consumption
and NAFLD development, explores underlying biological mechanisms, and discusses
nutritional and public health implications. Limiting UPF intake and promoting
minimally processed dietary patterns may represent an effective strategy for
preventing and managing NAFLD.
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Pages:67-70
How to cite this article:
Prama Bose, Sriparna Ghosh "Impact of Ultra-processed Foods on Non-Alcoholic Fatty Liver Disease (NAFLD): A Review". International Journal of Medical and Health Research, Vol 12, Issue 1, 2026, Pages 67-70
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