A review on nutritional susceptibility of processed foods

• Author Details:   
• Shivam Dubey ^*

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Dietary formulation and processing technologies serve as a vital tool for maintaining food quality and give millions worldwide access to wholesome, inexpensive, sustainable, and aesthetically pleasing foods. However, any level of food processing can also have detrimental effects on health due to the heat destruction of vitamins, the production of carcinogens such as acrylamide, or excessive consumption of fat, sugar, and salt. The composition and formulation of foods are the focus of research on ultra-processed foods. Furthermore, many contemporary food formulations have a higher energy density and less nutritional quality. Notwithstanding the possible adverse health consequences, food processing and formulation offer a chance to use the most recent advancements in technology and ingredient innovation to enhance the food supply by producing foods that reduce the likelihood of overindulging.

Keywords: Processed food, Nutrition, Obesity, Health, Sustainability