The term ultra-processed was used, for the first time, by Carlos Monteiro in 2009. Hundreds of studies have observed an association between the consumption of these products and an increased risk of obesity, diabetes, hypertension, cardiovascular diseases, and also premature death.
Ultra- processed foods have a long shelf life and a very low production cost. They are cheaper than fresh or processed foods and are advertised through misleading messages ("high in vitamins") and accompanied by claims that seek to mask possible harm.