Study Reveals Nutritional Paradox in Ultra-Processed and Minimally Processed Foods

Research shows both ultra-processed and minimally processed diets can be equally low in nutritional value despite cost and shelf life differences.

Both ultra-processed and minimally processed diets scored low on the Healthy Eating Index, highlighting poor nutritional quality.
Minimally processed foods were found to be more than twice as expensive and had a much shorter shelf life compared to ultra-processed foods.
Some nutrient-dense foods are classified as ultra-processed, challenging the notion that processing level alone determines healthiness.
Experts suggest better characterization of 'ultra-processed' and 'minimally processed' foods by the nutrition research community.
Cost and convenience factors make ultra-processed foods appealing, but they can also contribute to obesity and chronic diseases.